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We hope you got benefit from reading it, now let’s go back to kapustnica (slovakian sauerkraut & sausage soup) recipe. To cook kapustnica (slovakian sauerkraut & sausage soup) you need 14 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Kapustnica (Slovakian Sauerkraut & Sausage Soup):
- Take 150 g smoked pork or ham, or ham hocks
- You need 1/4 tsp allspice or nutmeg
- Use 1 bay leaf
- Get 1/2 tsp caraway seeds
- Provide 1 cup sauerkraut (about 400 g)
- Prepare 1 small onions, sliced thinly
- Provide 2 tsp paprika powder
- Use 1 clove garlic, minced
- Prepare 50 g dried mushrooms
- Prepare 1 Hungarian or Polish-style smoked sausage (1 small or 1/2 large)
- You need 1/2 tsp sugar
- Use 1/2 Tbsp vinegar
- Use 1/2 tsp dried marjoram
- Take to taste Plain yogurt, sour cream or cream (for garnish)
Steps to make Kapustnica (Slovakian Sauerkraut & Sausage Soup):
- This is what the smoked ham hock and sausage in Slovakia looks like. You can probably use any kind of smoked ham or non-sweetened smoked pork (maybe even smoked bacon?) as a substitute.
- Add smoked ham, 800 ml (3.5 US cups) water, bay leaf, pepper, allspice, and 1/2 tsp salt to a pot. Bring to a boil, turn heat to low, cover with lid and simmer for 30 minutes.
- Meanwhile, slice onions thinly. In a separate frying pan, heat 1-2 Tablespoons oil and sauté onions until translucent, but not brown (about 5 minutes).
- When onions are soft, mix in 2 tsp paprika and stir into onions. Remove from heat.
- Add sauerkraut to the pot, with a little bit of the juice, after initial 30 minutes is up.
- Next stir in the onions, mushrooms and garlic. Cover with lid and simmer for another 30 minutes.
- Remove ham from soup. Cut meat from bone (if any) and cut off any of the thick pieces of skin. Chop up the meat into small pieces.
- Return ham to pot and simmer another 20 minutes. If you have some red wine, add 1/2 cup or so to give the soup even more flavor!
- Cut up the sausage and add it to the pot along with the vinegar, sugar and marjoram (or other herbs like herbes de Provence, thyme, etc.).
- Cook for another 5-10 minutes. Add a little more vinegar, salt, pepper, and/or sugar to adjust to your taste. Serve with a dollop of sour cream, plain yogurt, etc. over top.
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