Slovak Kapustnica

Summary

Ingredients

• 300 g sauerkraut
• 1 small onion (s)
• 2 liters water
• 300 g ribs, from beef
• 2 medium potato (s)
• 300 g sausae, smoked
• Mushrooms, dried
• salt
• pepper
• Paprika powder
• Vegetable broth (Vegeta)

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Instructions

1. Briefly rinse the sauerkraut in the pot with water so that it is not too acidic. Then cut the onion into small pieces and cook it with the sauerkraut, ribs and approx. 2 liters of water.
2. Peel the potatoes, cut into small cubes and cook in another small saucepan. (If you cooked them directly with the sauerkraut, they would not go soft.)
3. Cut the sausage into rings and add to the sauerkraut with the soft-boiled potatoes. Add dried mushrooms to taste. Simmer for about 1/2 to 1 hour.
4. Then season with salt, pepper, paprika and Vegeta to taste. The sauerkraut soup should taste really spicy.
5. In Slovakia, every family has their own recipe for their kapustnica. Some cook them with additional meat, bacon, paprika, cream, roux, bay leaves, caraway seeds, etc. So you can experiment a bit.
6. We traditionally eat them over the Christmas holidays, especially on New Year`s Eve, and there is bread with it.

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