Slovak Kapustnica is a hearty soup made with fermented cabbage (sauerkraut) and pork, infused with sweet apples and earthy dried porcini mushrooms and enriched with carrots and beans for added texture and flavour.
Recipe Intro
Kapustnica is a traditional Slovak dish, traditionally served at Christmas and other festive gatherings, but it can also be found on restaurant menus throughout the year across the country.
This hearty soup is similar to jota, a sauerkraut-based soup from Slovenia, Croatia, and northern Italy. While jota includes beans, Kapustnica traditionally does not. However, I’ve added the beans and carrots as they pair well with sauerkraut and add to the flavour and texture of the dish.
If you prefer a more authentic version, you can leave out the beans and carrots, but they do make the dish more flavourful and filling.
Slovak Sauerkraut and Pork Soup Ingredients
Essential Ingredients
- sauerkraut – Fermented white cabbage
- pork – Use smoked ribs, ham hocks, or pork neck. The smoke adds a depth of flavour that is essential to the soup.
- sausages – Get your favourite spicy or smoked sausages. You can also add some smoked bacon.
- mushrooms – Buy dry porcini mushrooms.
- apples – Sweet variety.
- lard – Use lard, it adds a rich, authentic taste that oil or butter can’t replicate.
- onion, garlic
- sour cream
Herbs & Spices
- caraway
- paprika
- cloves
- black pepper
- bay leaf
- parsley
Some variations include only sausages, while others feature a mix of different cuts of pork. Instead of apples, some add dried plums.
✔️ Looking for more sauerkraut inspiration? Check out these European recipes you will love:
Sauerkraut with Pork Roast 🇭🇷
Sauerkraut with Pork and Sausages 🇩🇪
Sauerkraut Pork and Potato Stew 🇭🇺
How to make Kapustnica – Slovak sauerkraut and pork soup?
Prepare the Ingredients
- If you’ve bought meat on the bone, place it whole into the pot. If you’re using boneless meat, you can cut it into smaller chunks before cooking. Slice or dice the sausages.
- Taste the sauerkraut before adding it to the pot – if it’s too salty, give it a rinse under cold water to reduce the salt.
- When it comes to the apples, do not peel them, just make sure to rinse thoroughly, feel free to cut them to your liking, whether in small or large pieces or thin slices.
- Place the dried porcini mushrooms in a bowl, and pour some boiling water to rehydrate them.
Cooking the Soup
- In a large pot, add lard and sauté chopped onion with sliced sausages and bacon (if using). Fry for about 5 minutes. Then add garlic and fry for another minute.
- Now, add the meat and sauerkraut to the pot. Pour in enough cold water to cover the meat completely. This will form the base of your flavourful broth.
- Next, add the apples, quartered onion and rehydrated mushrooms together with the soaking water to enhance the flavour. Don’t forget all the herbs and spices.
- Let it all simmer away partially covered for about 50-60 minutes on medium heat, it depends on what type of meat you are using. Large chunks of meat on the bone might take longer than 1 hour.
Check occasionally to ensure there’s enough liquid and give it a gentle stir to keep everything well combined. If the soup seems too thin, allow it to simmer uncovered to reduce excess liquid. In the last 5 minutes add the chopped parsley.
Note: If you’re using carrots and canned beans, add the carrots along with the sauerkraut, and stir in the beans during the final 7 minutes of cooking.
Finishing and Serving
If you cooked the meat on the bone, take it out of the pot and separate it from the bones. You can shred the meat or leave it in larger pieces. You can serve it separately on a side plate or shred it and return it to the pot.
For the sour cream, you can either stir it directly into the soup at the end of cooking or serve it on the side, allowing everyone to add as much as they like. If you prefer to mix it into the soup before serving, combine the cream with one or two teaspoons of flour, then add it to the pot. Bring the soup to a gentle boil for about a minute to incorporate the cream.
I served the cream separately but feel free to adjust this to your preference.
Recipe Card
Slovak Kapustnica – sauerkraut and pork soup
Ingredients
- 600 g sauerkraut
- 300-400g smoked pork - ribs, neck, ham hock
- 1-2 spicy / smoked sausages
- 1 cup dried Porcini mushrooms
- 1 apple
- 2 onions
- 4 cloves garlic
- 1/2 tsp ground caraway seeds
- 1 tbsp sweet or smoked paprika
- 1 teaspoon black pepper
- 1/3 tsp ground cloves
- 1/2 cup sour cream
- 2 tbsp parsley
- 2 bay leaves
- 2 tbsp lard
- salt - to taste
- 2 medium carrots - optional
- 400 g canned red kidney beans - optional
Instructions
- Prepare the Ingredients: If using bone-in meat, add it whole to a large pot; boneless meat can be cut into chunks. Slice the sausages.Rinse sauerkraut if too salty.Leave apples unpeeled and cut into wedges.Rehydrate porcini mushrooms with boiling water.
- Cook: In a pot, sauté onions, sausages, and bacon ( if using) in lard for 5 minutes. Add garlic and cook for another minute.
- Add meat, sauerkraut, enough water to cover, apples, quartered onion, mushrooms together with soaking water, and all herbs and spices.If you're using carrots, add them to the pot together with the rest of the ingredients.
- Simmer for 50–60 minutes, partially covered, checking occasionally to ensure there is enough liquid.If using canned beans add them in the last 7 minutes of cooking.
- Finish: If using bone-in meat, take it out, shred it and return it to the pot. Add chopped fresh parsley.
- Mix the sour cream with the flour until smooth, then stir it into the soup and gently heat for a minute. Alternatively, you can serve the sour cream on the side for everyone to help themselves.