Slovak Kapustnica (Sauerkraut Soup)
A robust, smoky, and tangy masterpiece that is the ultimate winter comfort food from Slovakia.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
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
-
1Place the sauerkraut and its juice into a large pot with some water. Add the bay leaves and the soaked mushrooms.
-
2Simmer on low heat for about 30 minutes until the sauerkraut begins to soften.
-
3Add the cubed potatoes and the smoked sausage slices. This is when your kitchen starts to smell amazing.
-
4Stir in the sweet paprika and check for salt (be careful, as sauerkraut is naturally salty).
-
5Cook for another 20-30 minutes until the potatoes are tender and the broth has thickened slightly.
-
6Serve piping hot, preferably in a rustic ceramic bowl.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account