Kapustnica
Sour cabbage soup with smoked sausage and mushrooms, eaten at Christmas.
Ingredients
- 600 g Sauerkraut
- 300 g Smoked sausage
- 30 g Dried mushrooms
- 1 Onion
- 2 Potatoes
- 6 Prunes
- 1 tbsp Paprika
- 2 Bay leaves
- ½ cup Sour cream
- 2 tbsp Flour
- 3 tbsp Oil
- 2 tsp Salt
- 8 cups Water
Method
- Soak the mushrooms — Cover the dried mushrooms in hot water for 30 minutes, keeping the liquid.
- Start the pot — Simmer the sauerkraut with bay, mushrooms and their liquid for 30 minutes.
- Add the meat — Add the sliced sausage, potato and prunes and cook 25 minutes.
- Make the roux — Fry the onion and flour in oil until nut-brown, stir in the paprika off the heat, then whisk it into the soup.
- Finish — Simmer 10 minutes to thicken.
- Kapustnica is ready — Swirl in sour cream and serve with bread.