Kapustnica is a traditional Slovak sauerkraut soup celebrated for its rich, smoky, and tangy flavors. A beloved dish during Christmas and winter holidays, it combines sauerkraut, smoked sausage, pork, dried mushrooms, onions, garlic, and aromatic spices in a hearty broth. Some regional variations also include prunes for a subtle sweetness. Slow-simmered to develop deep, comforting flavors, Kapustnica is typically served with crusty rye bread, making it a satisfying meal for family gatherings and festive occasions.
Sauerkraut – 1½ lb (700 g), drained , Smoked pork shoulder – 1 lb (450 g), cubed , Smoked sausage – 12 oz (340 g), sliced
Dried mushrooms – ½ cup, soaked and chopped , Onion – 1 large, chopped , Garlic – 4 cloves, minced
Paprika – 2 tsp , Caraway seeds – 1 tsp , Bay leaves – 2
Black pepper – ½ tsp , Salt – to taste
Beef or pork broth – 6 cups , Vegetable oil – 2 tbsp
Optional : Prunes – 6–8, chopped
Optional : Sour cream – for serving
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