Slovak Kapustnica (Sauerkraut Soup)
A robust, smoky, and tangy masterpiece that is the ultimate winter comfort food from Slovakia.
80 min
Medium
Eslovaca
6 servings
The story behind
I remember sitting in a cozy wooden cabin in the Tatra Mountains the first time I had Kapustnica. It was snowing heavily outside, and the wind was howling, but the kitchen was filled with the irresistible scent of smoked sausage and spices. They handed me a massive bowl, and honestly, by the third spoonful, I felt completely recharged. This soup taught me that patience—letting that sauerkraut simmer until perfect—always pays off. It’s pure winter magic.
Instructions
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1Place the sauerkraut and its juice into a large pot with some water. Add the bay leaves and the soaked mushrooms.
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2Simmer on low heat for about 30 minutes until the sauerkraut begins to soften.
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3Add the cubed potatoes and the smoked sausage slices. This is when your kitchen starts to smell amazing.
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4Stir in the sweet paprika and check for salt (be careful, as sauerkraut is naturally salty).
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5Cook for another 20-30 minutes until the potatoes are tender and the broth has thickened slightly.
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6Serve piping hot, preferably in a rustic ceramic bowl.
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