Kapustnica-cabbage soup Growingreen, E.Zvalčáková, S.Ostatníková, J.Mojsejová, Slovakia

  • Sauerkraut - 0,5kg
  • Pork - 0,5kg
  • Dried mashrooms
  • Sausage - 1 piece
  • Onion - 2 small pieces
  • Garlic - 2 cloves
  • Sour cream - 1 cup
  • Clove
  • Nutmeg
  • Caraway
  • Bay leaf
  • Black pepper
  • Paprika
  • Red pepper


  1. Put sauerkraut with a liter of water into a large pot.
  2. Turn 2 cloves of garlic into a paste and add it to the sauerkraut.
  3. Add black pepper, caraway seeds, cloves and nutmeg, dried mashrooms, 2 bay leaves and onions.
  4. Cut pork into small pieces and add it to the rest of used ingredients.
  5. Sometimes more water is needed. Add it if necessary and let it cook for 20 minutes.
  6. While cooking, cut the sausages into small pieces (Hungarian sausage is a good choice) and add it after the mentoined 20 minutes of cooking.
  7. Add red pepper and paprika, cover the pot and simmer for approximately 30 minutes.
  8. Tipically, the soup is served with sour cream added after cooking, but it is up to you, how you like it.

Bon Appetite

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