Kapustnica

Kapustnica is a beloved Slovak winter soup, often placed at the heart of festive gatherings. It is known for a satisfying balance of smoky depth, tangy brightness, and warming spices, making it ideal for cold days and celebratory tables alike. This rendition preserves traditional character while offering simple, modern techniques any home cook can master.

Ingredients

• 800 g sauerkraut
• 300 g smoked sausage
• 500 g smoked pork
• 30 g dried mushrooms
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp sweet paprika
• 1 tsp caraway seeds, lightly crushed
• 2 bay leaves
• 1 tsp cracked black pepper, plus more to finish
• 1 tsp marjoram, crumbled
• 2 medium potatoes, peeled and diced (optional)
• 6 prunes, chopped (optional)
• 1 tbsp tomato paste (optional)
• 2 tbsp lard
• 1 tbsp flour
• 1 cup sour cream, room temperature
• 1.5 liters stock (pork or chicken)
• salt, to taste

Preparation

1. Cover the dried mushrooms with hot water and let them soak for 20 minutes. Lift them out, squeeze gently, and chop; reserve the soaking liquid, leaving any grit behind.
2. Rinse the sauerkraut under cool water if you prefer a milder tang, then squeeze out excess moisture. If you enjoy a sharper profile, skip the rinse.
3. Warm a heavy pot over medium heat. Add the lard, then brown the smoked sausage until the edges are golden. Add the smoked pork and sear briefly to build fond on the bottom of the pot.
4. Stir in the chopped onion and cook until translucent. Add the garlic and cook just until fragrant.
5. Reduce the heat, then sprinkle in the sweet paprika and the caraway seeds, stirring for 20–30 seconds to bloom the spices without scorching.
6. Pour in the stock, then add the bay leaves, the cracked black pepper, the chopped dried mushrooms (with a splash of their clear soaking liquid), and the prepared sauerkraut. Bring to a gentle simmer.
7. Maintain a low simmer for about 60 minutes, stirring occasionally and skimming any foam that rises.
8. If using, add the diced potatoes and the chopped prunes. Continue simmering until the potatoes are tender, about 15 minutes.
9. Meanwhile, make a quick roux: in a small pan, melt the remaining lard and whisk in the flour. Cook, stirring, until light copper. Off the heat, whisk in a ladle of hot soup to smooth, then stir the mixture back into the pot. If using, blend in the tomato paste for color and subtle sweetness.
10. Taste and season with salt as needed, then crumble in the marjoram.
11. Place the sour cream in a bowl and whisk in a ladle of hot soup to temper. Swirl the warmed sour cream into the pot or add to bowls when serving.
12. Let the finished soup rest off the heat for 10 minutes so flavors can settle before ladling.

Serving and Enjoyment

Ladle into warm bowls and garnish with a spoonful of silky sour cream and a pinch of freshly cracked black pepper. Serve with rustic bread on a cold evening, and consider a light, crisp beverage to refresh the palate between bites.

Notes and Tips

• Acidity control: rinse the sauerkraut more for a softer profile; leave it as is for a brighter finish.
• Smoky depth: boost intensity by increasing the ratio of smoked sausage or smoked pork to broth.
• Texture: for a heartier spoonful, include the diced potatoes; for subtle sweetness, add a few prunes.
• Body: a slightly thicker soup comes from a touch more flour in the roux or an extra teaspoon of lard.
• Make-ahead: the flavor deepens after a rest. Reheat gently for about 15 minutes before serving.