Mangu

kapustnica

Next Dish: Lasagna

Kapustnica is a traditional Slovak soup made primarily from sauerkraut, various meats, and mushrooms. It is typically seasoned with paprika, garlic, and marjoram, among other spices. The soup is often served during Christmas Eve dinner, but can also be enjoyed throughout the winter months. The ingredients and thickness of the soup can vary by region and family tradition.

smoked pork

caraway seeds

prunes

salt

garlic

paprika

vegetable oil

bay leaf

black pepper

dried mushrooms

onion

sausage

Recipe

Ingredients:

  • 1 medium-sized head of sauerkraut

  • 1 large onion

  • 4 cloves of garlic

  • 2 tablespoons of vegetable oil

  • 1 pound of smoked pork or sausage

  • 1 teaspoon of paprika

  • 1 teaspoon of caraway seeds

  • 1 teaspoon of black pepper

  • 2 bay leaves

  • 1 cup of dried mushrooms

  • 1 cup of prunes

  • Salt to taste


Instructions:

  1. Rinely chop the onion and garlic.

  2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic to the pot and sauté until they become translucent.

  3. Cut the smoked pork or sausage into bite-sized pieces and add them to the pot. Cook until they are browned.

  4. Add the sauerkraut to the pot, along with the paprika, caraway seeds, black pepper, and bay leaves. Stir well to combine all the ingredients.

  5. Add enough water to the pot to cover the ingredients. Bring the mixture to a boil, then reduce the heat and let it simmer.

  6. While the soup is simmering, soak the dried mushrooms in hot water for about 20 minutes, until they become soft. Drain the water and chop the mushrooms into small pieces.

  7. Add the chopped mushrooms and prunes to the pot. Continue to let the soup simmer for about an hour, until all the flavors are well combined.

  8. Taste the soup and add salt as needed. Serve the kapustnica hot.