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Sauerkraut Soup (Kapustinica)

December 19, 2019 By Darlene at International Cuisine

Sauerkraut soup called kapustinica in Slovakia, is a hearty and delicious soup that is often served in a bread bowl. 

In Slovakia, soup is a typical first course.  This sauerkraut soup could easily be a meal unto itself.  It is thick, warm and meaty.  It has a lovely depth of flavor which must be why it is one of the favorites among soups in Slovakia, and is popular throughout the entire country. 

Slovakia is known to use ingredients that are easy to come by, making this sauerkraut soup a staple.  Sauerkraut is simply cabbage cut finely that is fermented in some type of lactic acid.  It has been made for centuries by different cultures. 

When I told my husband I was making sauerkraut soup he said he would pass.  I guess sauerkraut was served often in the mess hall when he served in the army.  He said just the smell of it would make him ill.  Please don’t buy canned sauerkraut, get some good stuff in a jar or bag.  It will make all the difference to the end result of this dish.  I am happy to say that my husband did not get sick by the smell and actually truly loved the soup.  He wondered about all the times he missed out when sauerkraut was served with other things in his life that he refused to try.   It is one of the fun parts of our International Cuisine journey!

This sauerkraut soup is always served with a side of sour cream or a dollop on top.  

This is a wonderful recipe that you and your family are sure to love.  This recipe makes quite a bit, if you should have any left over, it freezes beautifully!

We served the soup in a bread bowl which always makes for a lovely presentation but could easily be enjoyed just in a bowl with a side of bread.  By the way if bread is served as a side you should not put it on your main plate, just an interesting etiquette note if dining in Slovakia.  You should also leave the napkin on the side of the plate instead of placing it on your lap. If you would like to learn more about Slovakia be sure to check out “Our Journey to Slovakia”.   You will also find more authentic recipes like bryndzove halusky, Slovakia’s national dish. 

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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3.43 from 7 votes

Sauerkraut Soup (Kapustinca from Slovakia)

Sauerkraut soup is hearty and perfect on a cold winter day. A true comfort food.
Course Soup
Cuisine Slovakia
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Servings 8
Calories 419kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 pound smoked ham hock
  • 1 pound pork spareribs preferably smoked, separated if on the rack
  • 3 quarts water
  • 2 cups 1 pound sauerkraut, drained
  • 1 large onion chopped
  • 6 prunes pitted and cut in half
  • 1 cup dry white wine
  • One 6-ounce can tomato paste
  • 2 large garlic cloves finely chopped
  • 1 1/2 ounces dried porcini or shiitake mushrooms soaked in water to cover for 30 minutes, drained, and chopped
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • 2 tablespoons unsalted butter
  • 1 tablespoons all-purpose flour
  • 1 teaspoon hot paprika

Instructions

  • Place the ham hock and the spareribs in a large pot and cover with the water. Bring to a boil over high heat, then reduce the heat to low and cook, skimming the surface of foam and adding water if it is evaporating, until the meat can fall off the bone, about 3 hours. Remove the meat from the pot and dice, discarding the bones and fat.
  • Return the meat to the pot and add the sauerkraut, onion, prunes, wine, tomato paste, garlic, mushrooms, caraway, and marjoram. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 3/4 hours.
  • Add the sausage and continue to cook over low heat for 45 minutes. Remove the sausage and cut it into slices, return it to the soup, and simmer while you prepare the roux.
  • Meanwhile, in a small skillet, make the paprika roux, called zaprazka. Melt the butter over medium heat, then stir in the flour and paprika to form a roux. Cook, stirring, for 1 minute, then add to the soup, and stir to blend. Serve hot.

Notes

Please note that if you are using a bread bowl, simply cut off the top of a round sourdough bread loaf and scoop out the inside.  Heat the shell in the oven until warm and the outside gets a little bit crusty.  Serve the hot soup in the bread bowl. 

Nutrition

Calories: 419kcal | Carbohydrates: 18g | Protein: 23g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 579mg | Potassium: 757mg | Fiber: 3g | Sugar: 7g | Vitamin A: 600IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 3mg

 

Filed Under: Recipes, Slovakia, soup

Bryndzové halušky (The National Dish of Slovakia)

December 19, 2019 By Darlene at International Cuisine

Bryndzové halušky  is the name of Slovakia’s national dish.  It is a true comfort food.  It is little dumplings made with from grated potato, flour and egg.  The little dumplings are boiled and then smothered in a special sheep’s cheese and topped with bacon bits and drippings.  Seriously what is not to love, potato, cheese and bacon!

 

A bowl full of the national dish of Slovakia bryndzove haluskyThe easiest way to make the Bryndzové halušky is with a spaetzle maker like this one.  If you don’t have one, a grater or colander can work just push use a spoon or scraper to push the dough through the holes into the boiling water. 

You most likely will not be able to find the very special sheep’s cheese called bryndza in your local market so you can come close by mixing together sheep feta with heavy cream.  The real thing is very popular all throughout Slovakia.  It requires 10 stages to fully ripen. It must be at least 50% sheep’s milk to be authentic.   Its color varies from a creamy white to a “willowy green”.  It is a bit salty, and tangy which is perfect in the Bryndzové halušky. 

Did you know that Borovicka is Slovakia’s national drink?  It is flavored with juniper berries and similar to gin. If you would like to learn more about the food and culture of Slovakia, be sure to check out “Our Journey to Slovakia”  there you will find more authentic recipes like their famous Kapustnica, a lovely sauerkraut soup.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A bowl full of the national dish of Slovakia bryndzove halusky
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4.34 from 6 votes

Bryndzové halušky (the national dish of Slovakia)

A true comfort food made with potato dumplings, sheep's cheese and bacon, what is not to love?
Course Main Course
Cuisine Slovakia
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 442kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 cup flour
  • 1 egg
  • 1 potato
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 5 oz bryndza OR sheep feta mashed with 1/4 cup heavy cream
  • 5-7 slices of thick bacon
  • salt to taste

Instructions

Instructions

  • Finely grate the potato into a bowl, keeping the juice. Add flour, egg, and salt, and stir with a wooden spoon. Add water and stir until all the lumps are smoothed out. If the dough is too runny, add flour; if too thick, add water.
  • In a large pot, bring water to a boil and add salt. Transfer the potato dough into the boiling water by using a spaetzle maker, or push the dough through a large grater or colander. Gently boil all halušky for 7 or 8 minutes, until they all float to the top.
  • Meanwhile, fry the bacon until crisp and dice it into cubes.
  • Strain the halušky and mix with bryndza. Sprinkle the bacon on top and pour the rendered bacon fat all over. Salt to taste and serve immediately.

Nutrition

Calories: 442kcal | Carbohydrates: 33g | Protein: 17g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 1007mg | Potassium: 380mg | Fiber: 2g | Sugar: 2g | Vitamin A: 226IU | Vitamin C: 6mg | Calcium: 202mg | Iron: 4mg

 

 

Filed Under: Main Dish, Recipes, Slovakia

Apples in a Bathrobe (Jabicka v Zupane)

December 19, 2019 By Darlene at International Cuisine

Apples in a bathrobe is the literal translation of the dessert called jablcka v zupane in Slovakia.   I imagine it apples in a bathrobe got its name because slices of apples are drenched in a batter and then fried, topped with cinnamon and sugar.  It feels like a hug or a cuddle in a bite, like a bathrobe is on a cold winter day. a bunch of fried apple slices topped with cinnamon and sugar.

I used my apple corer and peeler for this recipe and it worked wonderfully.  If you don’t have one, you can use the tip of vegetable peeler to core the apple and then peel it.  Either way will work just fine.  You  then simply slice the apples dip them in the batter and fry them.  Once out of the fryer you sprinkle them with cinnamon and sugar.  They are truly a delightful bite, and we loved it with a nice robust cup of coffee to end our International Cuisine meal.

There used to be over 300 varieties of ancient apples that were grown in Slovakia, today there are about 50 mostly foreign varieties.  I used a granny smith for this recipe and loved how the tart apple contrasted perfectly with cinnamon and sugar.  You can also dip them in ground walnuts and sugar or simply sprinkle them with just powdered sugar.  Which ever way you choose, you will love them.  Apples in a bathrobe are a true delight.

Did you know that Slovakia has the largest number of castles and chateaus in the world per capita?  If you would like to learn more about the food and culture of Slovakia be sure to check out “Our journey to Slovakia”.  There you will also find more authentic recipes like Kupustnca and Bryndzove halusky, Slovakia’s national dish.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a bunch of fried apple slices topped with cinnamon and sugar.
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5 from 2 votes

Apples in a Bathrobe

A quick and easy dessert recipe from Slovakia
Course Dessert
Cuisine Slovakia
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 256kcal
Author Darlene at International Cuisine

Ingredients

  • 1 large egg
  • 1/2 cup flour
  • 1/2 cup milk
  • 1 Tablespoon powdered sugar
  • 1/8 teaspoon baking soda
  • 2 apples Granny smith or similar
  • 1 cup oil for frying

For the topping

  • 1 Tablespoon cinnamon and sugar Optional
  • 1/4 cup ground walnuts Optional
  • 1 Tablespoon Powdered sugar Optional

Instructions

  • Peel and core the apples and cut into round slices about 1/4 to 1/2 inch thick.
  • Mix all the other ingredients into a bowl until smooth, a whisk works well for this.
  • Preheat the oil in a frying pan over medium high flame.
  • Dip the apple slices into the batter and then immediately into the oil taking care not to overcrowd the pan, fry for about 3-4 minutes and flip to the other side until golden brown.
  • Remove from oil and place on a paper towel to drain excess oil
  • While still hot sprinkle or dip into your desired topping.
  • Serve warm

Nutrition

Calories: 256kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 69mg | Potassium: 206mg | Fiber: 3g | Sugar: 15g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg

 

Filed Under: Dessert, Recipes, Slovakia

Welcome to International Cuisine

Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

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To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

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