Traditional Slovak Sauerkraut Soup Kapustnica

For this kapustnica, cut the bacon into small cubes, slice the sausage thinly, and dice the smoked pork neck into medium-sized pieces.

Peel and finely chop the onion, mince the garlic.

Peel the potatoes and cut them into smaller cubes for even cooking.

Lightly rinse the sauerkraut if it is very sour, and cut it into shorter strands. Rinse the dried mushrooms in a sieve.

In a large pot, heat the canola oil over medium heat. Add the bacon and render until golden.

Add the sausage slices, saute briefly, and set aside about a third of the mixture for garnish.

Saute 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.

Add the smoked pork neck cubes, stir, pour in water, add the bay leaves, allspice, and caraway, then bring to a boil.

Reduce to a gentle simmer, cover, and cook for about 30 minutes to blend the flavors.

Add the potatoes and dried mushrooms, cook for 15 minutes until the potatoes are tender.

Stir in the sauerkraut and cook for another 10 to 15 minutes. Remove the bay leaves and allspice berries, then season with salt and pepper to taste.

Ladle the soup into bowls and top with the reserved fried sausage and bacon. If desired, add a spoonful of sour cream.

Serve hot with slices of fresh bread.