Kapustnica (Slovakia)
Serves 6
Ingredients
Method
1 kg. Sauerkraut
200 g. Smoked Sausage, Sliced
1 Onion, Chopped
2 Garlic Cloves, Minced
1 tbsp. Vegetable Oil
1½ l. Water
1 tsp. Paprika
1 tsp. Caraway Seeds
Salt and Pepper to Taste
In a large pot, heat the oil over medium heat. Add the onion and garlic and sauté until soft.
Add the sausage slices to the pot and cook until browned.
Add the sauerkraut to the pot, followed by the water, paprika, and caraway seeds. Stir to combine.
Bring the soup to a boil, then reduce the heat and let it simmer for about 1 hour.
Season with salt and pepper to taste before serving.