Name: Kapustnica
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 1 pot
Ingredients: 500 g sauerkraut; 400 g smoked pork neck; 200 g csabai sausage; 100 g bacon; 1 pc onion; 3 cloves garlic; 400 g potatoes; 20 g dried mushrooms; 1.5 l water; 15 ml rapeseed oil; 1 teaspoon bell pepper; 1 teaspoon caraway; 2 pcs bay leaves; 4 pcs allspice; salt; ground pepper; 4 slices bread; 60 g sour cream

Step by step process

Preparation

1
Cut the bacon into small cubes, slice the sausage thinly, and dice the smoked pork neck into medium-sized pieces.
2
Peel and finely chop the onion, mince the garlic.
3
Peel the potatoes and cut them into smaller cubes for even cooking.
4
Lightly rinse the sauerkraut if it is very sour, and cut it into shorter strands. Rinse the dried mushrooms in a sieve.
TIP:
If the sauerkraut is too sour, rinse it briefly with cold water to reduce the sharpness, making sure to let the water drain well so the sauerkraut does not lose its texture or flavor. This adjusted sauerkraut can be easily used in salads and stewed dishes.

Cooking

5
In a large pot, heat the canola oil over medium heat. Add the bacon and render until golden.
6
Add the sausage slices, sauté briefly, and set aside about a third of the mixture for garnish.
7
Sauté the onion in the rendered fat until golden, then add the garlic and sweet paprika. Stir for 10-15 seconds to avoid burning the paprika.
TIP:
When roasting sweet peppers, stir them briefly for 10-15 seconds and avoid overheating to prevent bitterness and maintain their delicate flavor.
8
Add the smoked pork neck cubes, stir, pour in water, add the bay leaves, allspice, and caraway, then bring to a boil.
9
Reduce to a gentle simmer, cover, and cook for about 30 minutes to blend the flavors.
TIP:
After bringing the food to a boil, reduce the heat to low, cover with a lid, and simmer slowly to allow the flavors to blend and keep the food juicy.
10
Add the potatoes and dried mushrooms. cook for 15 minutes until the potatoes are tender.
11
Stir in the sauerkraut and cook for another 10-15 minutes. Remove the bay leaves and allspice berries, then season with salt and pepper to taste.

Serving

12
Ladle the soup into bowls and top with the reserved sautéed sausage and bacon. If desired, add a spoonful of sour cream.
13
Serve hot with slices of fresh bread.