Entree: Slovakia – National Cuisine – Kapustnica (Sauerkraut soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 40 min

Ingredients

Smoked ham hock, 680 g gross; estimated 250 g cooked edible meat, excluding bone and discarded excess fat
Smoked kielbasa sausage, 340 g, sliced
Sauerkraut, drained, 450 g
Dried porcini mushrooms, 28 g dry weight; rehydrate in water and reserve strained soaking liquid (estimated edible portion: 28 g)
Onion, 170 g, chopped
Lard, 30 ml (about 27 g)
Beef broth, 950 ml
Bay leaves, 2 leaves (about 0.4 g)
Caraway seeds, 2 g, lightly crushed
Sweet paprika, 2 g
Dried plums (prunes), 85 g, chopped (estimated edible portion: 85 g)
Potatoes, peeled, 280 g, diced
White vinegar, 15 ml (about 15 g), or to taste
Sour cream, 60 ml (about 60 g), optional
Salt and black pepper, to taste; quantities not specified

Instructions

1. 1. Rehydrate the dried porcini in warm water. Strain and reserve the soaking liquid, avoiding any grit; chop the mushrooms if large. Heat the lard in a large pot over medium heat and sauté the onion for 5–7 minutes, until translucent.
2. 2. Add the smoked ham hock, sautéed onion, rehydrated mushrooms, strained soaking liquid, beef broth, bay leaves, caraway seeds, and paprika. Bring to a boil, then cover and simmer for 45–60 minutes, until the hock is tender.
3. 3. Remove the hock. Separate the meat from the bone, discard the bone and excess fat, and return the meat to the pot. Add the sauerkraut, potatoes, and prunes. Simmer for 20–30 minutes, until the potatoes are tender.
4. 4. Add the sliced kielbasa during the last 10 minutes of cooking. Season with salt and black pepper to taste; add the vinegar gradually, adjusting to taste.
5. 5. Remove the bay leaves. If desired, stir in the sour cream off the heat, or serve a dollop with each bowl. Serve hot.