Kapustnica

Ingredients for 8 servings:

• 3 smoked sausages
• 150 g smoked bacon, diced
• 600 g sauerkraut
• 4 potatoes
• 3 onions
• 3 garlic cloves
• 3 bay leaves
• 6 juniper berries
• 6 allspice berries
• 10 black peppercorns
• 2 liters of vegetable broth
• 1 tbsp paprika powder, hot
• 200 ml white wine
• 1 tbsp vegetable fat
• 1 tbsp sugar
• 2 tsp caraway seeds
• 2 tsp marjoram, dried
• possibly vinegar
• 1 handful of porcini mushrooms, dried, if desired
• some chili powder, if desired
• 300 g sour cream for serving

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours

hearty sauerkraut soup

Finely chop the onions and fry them in a large soup pot with the bacon and vegetable fat until the bacon is crispy and the onions are translucent. Dust with sugar. Add the drained sauerkraut, sprinkle with paprika, and fry briefly. Deglaze with white wine and add the vegetable stock. Add the crushed garlic cloves, bay leaves, juniper berries, peppercorns, marjoram, and caraway seeds. Simmer for at least 1 hour. Reduce the heat and simmer the soup gently. Peel the potatoes and finely grate them with a kitchen grater. Add the sausages and potatoes, and if you like, the dried mushrooms, to the soup and simmer for 20 minutes. Tip: The original recipe uses klobasa, but I use spicy Hungarian or Polish sausages. It’s best to turn off the heat at this point and let the soup stand for 1 day, then reheat it. If desired, add chili for a spicier flavor or vinegar for a more sour flavor. Before reheating, remove the sausages, slice them thinly, and return them to the soup. Serve and add fresh sour cream to the soup. It requires no culinary skill, but patience. You can enjoy this soup for several days without it getting any worse. A wonderful, warming soup that’s not too heavy on the stomach. Traditionally served as a Christmas appetizer.