Embark on a culinary journey through Slovakia with our Kapustnica recipe, a beloved cabbage soup that warms the soul. In this article, we'll guide you through preparing Kapustnica, a hearty and flavorful dish, while exploring its cultural significance.
Kapustnica is more than just a soup it's a symbol of Slovakia's rich culinary heritage. This hearty cabbage soup, traditionally served during Christmas and other special occasions, is a favorite among Slovaks and beyond.
Ingredients You'll Need:
500g (1.1 lbs) Sauerkraut
200g (7.1 oz) Smoked sausage
2 Cloves of garlic
2 Bay leaves
1 Red bell pepper
1 tablespoon Paprika
Sour cream for garnish
Salt and pepper to taste
Chopped parsley (optional)
Start by rinsing and draining 500g (1.1 lbs) of sauerkraut to reduce its sourness. Chop it finely.
In a large pot, sauté diced smoked sausage until it releases its smoky aroma. Remove the sausage from the pot and set it aside.
In the same pot, sauté one finely chopped onion until it becomes translucent. Add minced garlic and cook briefly.
Add sauerkraut, bay leaves, and paprika to the pot. Cook for a few minutes, allowing the flavors to meld.
Pour in water or broth, enough to cover the ingredients. Bring the mixture to a boil and then reduce the heat to a simmer. Cook for about 20-30 minutes.
Add diced carrot, potato, red bell pepper, and tomato to the soup. Continue simmering until the vegetables are tender.
Return the smoked sausage to the pot and cook until heated through.
Serve Kapustnica hot, garnished with sour cream and chopped parsley, if desired.
Enjoy the warmth and flavor of Slovakia's culinary heritage with this hearty Kapustnica soup, a dish that truly captures the essence of Slovak cuisine.