Kapustnica is a conventional Slovak soup made with sauerkraut, ham, spiced sausage, and dried porcini. The key to this recipes is the sauerkraut, shredded cabbage that has actually been fermented by different lactic acid germs.
It can be stabilized by a spoonful of raisins or trim jam if the sauerkraut is really sour. It has a long shelf-life, and an unique sour flavour, spicy flavour and the stunning brick-red colour of Kapustnica. Serve is with garlic rolls, and you could not think about a winter season deal with more reassuring and warming!
� 2 paprika sausages, sliced.
� 8 peppercorns.
� 8 allspice berries.
� 4 bay leaves.
� 300 ml cream.
� 2 litres of lukewarm water
� 600 g sauerkraut
� 2 onions, sliced
� 8 cloves of garlic, peeled
� 100 g of prunes (dried plums).
� 2 tablespoon flour.
� 2 teaspoons of sweet paprika powder.
� 2 tablespoons of butter.
� Salt and pepper to taste.
2. Squeeze the sauerkraut and drain, however keep the liquid for later on.
3. Cut the cabbage and include it to the meat.
4. Include chopped onion, peeled garlic cloves, prunes, sliced sausage, spices and bay leaves, then simmer over a low heat for about 2 hours.
5. Get rid of the soft meat and let it cool a little.
6. Mix the cream with flour in a cup.
7. Melt the butter in a pan and fry red paprika powder - this establishes the flavour and offers the soup its appealing colour.
8. Contribute to pan with cream mix and cook for another 15-20 minutes.
9. Cut the meat into bite-size pieces and go back to the soup.
10. Season with salt, pepper and the kept sauerkraut liquid to taste.
11. Serve with fresh bread and if you like, sprinkle some dill on top.
Kapustnica Ingredients
� 500 g smoked pork.� 2 paprika sausages, sliced.
� 8 peppercorns.
� 8 allspice berries.
� 4 bay leaves.
� 300 ml cream.
� 2 litres of lukewarm water
� 600 g sauerkraut
� 2 onions, sliced
� 8 cloves of garlic, peeled
� 100 g of prunes (dried plums).
� 2 tablespoon flour.
� 2 teaspoons of sweet paprika powder.
� 2 tablespoons of butter.
� Salt and pepper to taste.
How to make Kapustnica
1. Cleaned smoked meat then let it cooked in 2 litres of lukewarm water for 20 minutes.2. Squeeze the sauerkraut and drain, however keep the liquid for later on.
3. Cut the cabbage and include it to the meat.
4. Include chopped onion, peeled garlic cloves, prunes, sliced sausage, spices and bay leaves, then simmer over a low heat for about 2 hours.
5. Get rid of the soft meat and let it cool a little.
6. Mix the cream with flour in a cup.
7. Melt the butter in a pan and fry red paprika powder - this establishes the flavour and offers the soup its appealing colour.
8. Contribute to pan with cream mix and cook for another 15-20 minutes.
9. Cut the meat into bite-size pieces and go back to the soup.
10. Season with salt, pepper and the kept sauerkraut liquid to taste.
11. Serve with fresh bread and if you like, sprinkle some dill on top.
