Savor the Flavor

Kapustnica

Ingredients: Smoked sausages – spicy or not 1 Cabbage 4 Cups Sauerkraut 4 Cups lukewarm water 2 Onions 1 Tablespoon sugar 8 Garlic Cloves or 12 tsp. of minced garlic Cup chopped Prunes

2 Tablespoons Sweet Paprika Salt & Ground Pepper to Taste Pinch Allspice 2 Bay leaves Pinch of Hot Pepper Flakes 1 stick Butter Oil

Cream & Flour to thicken – more often than not, I omit this step, however, if you want the mixture to have a soupy consistency do not omit! You can also panfry additional sausages to serve on the side if desired.

How to make Kapustnica

Drain sauerkraut; keep liquid for later. You may want to add this back in to flavor the soup and make it a bit tangier. Cut cabbage in shreds & sauté with sliced onion and butter/oil until tender. Combine garlic, sugar, sliced sausage, spices, kraut and bay leaves, bring to boil and simmer in water over a low heat for about 1½ hours. Melt ½ stick of butter in pan & fry red paprika powder (not smoked paprika) – this develops the flavor and gives the soup its attractive color. If you want to add the cream and flour mixture this is where you do it. Mix cream with flour in a cup. Add to pan after adding the paprika, Mix and cook for another 5 minutes. Season with salt, pepper and some of the retained sauerkraut liquid if preferred. Add prunes. Note: Kapustnica is a traditional Slovak cabbage soup made with cabbage and sauerkraut – and sometimes sausage depending if you want to make it a fasting soup. Its preparation varies from region to region. Cabbage soup is prepared in the festive season as well during Lent. What is funny about Cabbage Soup is that the next day is always better than when it is fresh cooked. The key to this recipe is the sauerkraut. A spoonful of chopped prunes or teaspoon of jam is very soothing if the sauerkraut is really sour, or, spice it up a bit and add spiced sausage. It has a beautiful brick-red color – Kapustnica. Serve with a dollop of sour cream and warm bread and you have a true comfort food from the motherland! And, this soup has a long shelf-life.

Ranae Semonco Bailey, Slovak

34

Savor The Flavor