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Christmas Soups

Kapustnica Soup

8 servings
Slovakian Simmering

Christmas Kapustnica soup is a festive and very special sauerkraut soup with a lot of meat. There are many different versions based on the Slovakian region; my favorite one is with dried prunes, mushrooms, and a touch of cream, which I’m sharing with you in this recipe. But there are...

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... also other common versions with minimum ingredients in which the most important element is liver and is served with a whole potato.

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Tom Tom Founder
January 18, 2024
  • 2 h.
  • 2h.
  • 1/5
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Ingredients:

* Purchase one without the bone for easier manipulation or one with the bone. (Dice the meat that is around the bone and later add the bone into the simmering soup to enhance the flavor. Remove and dispose of the bone before serving.)

** 2 LB, including liquids

*** Optionally, you can use other kinds of broths, including vegetable.

**** Any dried mushrooms, as far as they are sliced, will work. Or use fresh sliced mushrooms.

***** This recipe assumes that you are working with a sodium-free broth (broth with no salt added). If you are working with broth that includes sodium, adjust the amount of salt based on your taste preference.

Tools:

Directions:

1. Sauté the base of the soup:

1.1.

1 large onion – finely chopped

Sauté with occasional stirring until glossy (about 2 – 3 minutes).

1.2. Add:

½ LB of pork shoulder blade steak – diced

And sauté until a light sear on the pork is reached (about 1 – 2 minutes).

1.3. Add:

½ LB of Polish kielbasa – sliced
½ LB of smoked ham – diced

Sauté for an additional 2 – 3 minutes with occasional stirring until the kielbasa releases some fat and gets partially seared.

1.4. Add:

2 LB sauerkraut – drained

Sauté for an additional 1 – 2 minutes with constant stirring.

1.5. Then, dust with:

2 TBSP of paprika

Thoroughly stir together until nicely combined (about 30 seconds to 1 minute).

Kitchen Guide

Fruit & Vegetable Preparation & Cutting

September 29, 2023

Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.

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Tom Tom Founder

2. Simmering:

2.1. Add into the pot:

4 cups of chicken broth
Reserve from the sauerkraut liquid
4 cups of water
Optional: 1 cup of heavy cream
½ cup of prunes – sliced
1 cup of dried mushrooms – sliced
5 cloves of garlic – grated
2 dried bay leaves
1 TSP of ground Allspice
½ TSP of ground pepper
1 TSP of salt

Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

2.2.

Lower the heat to medium and cook for 90 minutes with occasional stirring.

3. Finishing phase:

3.1.

Remove the bay leaves.

3.2.

Optionally, add water or broth if the liquid evaporates more than it should, and then cook for an additional 3 minutes.

3.3.

Taste and add salt and/or pepper if needed.

4. Serve with fresh bread of any kind.

About the Author:
TomFounder
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  • Published Recipes: 238
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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