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

Cook Time 5 30

Servings

Calories 419kcal

Author Darlene at International Cuisine

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