Sauerkraut Soup

Name: Sauerkraut Soup (Zelnačka/Kapustnica)
Cuisine: Slovakian
Ingredients: approximately 300 g/11 oz smoked pork knuckle (size can vary); 1 whole allspice berry; 5 whole black peppercorns; 5 ml/1 tsp caraway seeds; 1 bay leaf; 400 g/14 oz sauerkraut, juice reserved; 400 g/14 oz sauerkraut, juice reserved; 1 onion, peeled and finely chopped; 65 ml/4½ tbsp oil; 10 ml/2 tsp paprika; 100 g/3¾ oz/1¾ cups dried mushrooms; 2 garlic cloves, peeled and crushed; 1 large Slovak sausage ‘klobasa’ (alternatively use Polish or Hungarian); 1 large Slovak sausage ‘klobasa’ (alternatively use Polish or Hungarian); 5 ml/1 tsp sugar; 15 ml/1 tbsp white vinegar; 5 ml/1 tsp dried marjoram; 45 ml/3 tbsp plain (all-purpose) flour; salt; sour cream or natural yogurt, to garnish; sour cream or natural yogurt, to garnish; boiled caraway potatoes or thick-cut rye bread, to serve; boiled caraway potatoes or thick-cut rye bread, to serve

Zelnačka/Kapustnica

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This is a traditional Slovak dish, and one that is guaranteed to remind Slovak people of home when they are abroad. As is often the case, there are different variations of the dish. Slovakians prepare this soup throughout the year, and sauerkraut is one of the most common ingredients, but they like to vary the dish by adding more meat, and perhaps adding pulses such as haricot beans.

Ingredients

Europe
Czech Republic
Slovakia
Lunch
Soup
Eastern Europe

Ingredients

Method