Kapustnica
A sauerkraut soup with no single canonical recipe — nearly every Slovak family and region makes its own version, though it's a near-universal fixture of Christmas Eve dinner. The festive Christmas Eve version is traditionally meatless in keeping with Catholic fasting custom, its smoked sausage replaced or supplemented with a double portion of dried forest mushrooms and dried plums for sweetness — the mushroom-and-dried-plum combination is the real Slovak signature that sets it apart from neighboring countries' plainer cabbage soups.
Meat-optional
Ingredients
- 500g sauerkraut, roughly chopped, with some juice reserved
- 20g dried porcini or forest mushrooms, soaked and sliced
- 6-8 dried plums, halved
- 1 onion, diced
- 2 cloves garlic
- 200g smoked pork sausage or ribs (omit for the meatless Christmas Eve version)
- 1 bay leaf
- A few allspice berries or peppercorns
- 1 tbsp sweet paprika
- Salt
Steps
- Sauté the onion and garlic, then stir in the paprika briefly.
- Add the sauerkraut with its juice, the soaked mushrooms and their soaking liquid, bay leaf, and peppercorns, plus enough water or stock to cover generously.
- Simmer for 45-60 minutes.
- Add the smoked meat (if using) and dried plums in the last 20-30 minutes.
- Season to taste and serve with dark bread.