Soup

Kapustnica (sauerkraut soup)

Name: Kapustnica (sauerkraut soup)
Total time: 90 min
Yield: serves 6
Ingredients: 600 g Sauerkraut; 2 Onion; 2 c. à s. Paprika; 2 Sausage; 50 g Mushroom; 80 g Prunes; 20 cl Cream

Preparation time: 1 h 30
Servings: serves 6

Ingredients

serves 6

Sauerkraut — to buy600 g
Onion — to buy2
Paprika — to buy2 c. à s.
Sausage — to buy2
Mushroom — to buy50 g
Prunes — to buy80 g
Cream — to buy20 cl

Preparation

Cook the sliced onion in a large pot with a little lard or oil, until translucent.
Off the heat, stir in the sweet paprika quickly so it doesn't burn, which would turn it bitter.
Add the drained sauerkraut, sliced smoked sausage and dried mushrooms (pre-soaked to soften), then cover with water or stock.
Bring to a boil then simmer covered for 45 minutes, until the cabbage is tender and the flavors have melded.
Add the pitted prunes (a traditional touch that brings a hint of sweetness) and continue cooking for 15 minutes.
Taste and adjust the seasoning with salt and pepper.
Serve very hot with a spoonful of sour cream and country bread.