Kapustnica

Summary

Ingredients

• 3 sausages, smoked
• 150 g smoked bacon, diced
• 600 g sauerkraut
• 4 potato (s)
• 3 onion (s)
• 3 clove (s) garlic
• 3 bay leaves
• 6 juniper berries
• 6 allspice grains
• 10 black peppercorns
• 2 liters vegetable stock
• 1 tablespoon paprika powder, hot pink
• 200 ml white wine
• 1 tablespoon vegetable fat
• 1 tablespoon sugar
• 2 teaspoons caraway seeds
• 2 teaspoons marjoram, dried
• possibly vinegar
• 1 handful porcini mushrooms, dried, possibly
• some chili powder, possibly
• 300 g sour cream to serve

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Instructions

1. Chop the onions and fry them in a large stock pot with the bacon and vegetable fat until the bacon is crispy and the onions are nice and translucent. Dust with sugar.
2. Add the drained sauerkraut, dust with paprika and fry briefly. Deglaze with white wine and add the vegetable stock. Add the pressed garlic cloves, bay leaves, juniper berries, peppercorns, marjoram and caraway seeds. Min. Let simmer for 1 hour. Reduce the heat and let the soup simmer only slightly.
3. Peel the potatoes and grate finely with the kitchen slicer. Add the sausages and potatoes, and if you like: the dried mushrooms, to the soup and let it simmer for 20 minutes.
4. Tip: The original Klobasa is used, I use spicy Hungarian or Polish sausages.
5. It would be best to turn off the stove and just let the soup stand for 1 day and then reheat it. If required, season to taste a little hotter with chilli or tart with vinegar.
6. Before reheating, remove the sausages, cut into fine slices and return to the soup. Serve and add fresh sour cream to the soup.
7. Doesn`t require culinary skills, but does require patience. But you can feast on the soup for several days, it is guaranteed not to get worse. A great, warming soup that is not too heavy on the stomach. Traditionally served as a Christmas starter.

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