How to make Kapustnica (Slovakian Sauerkraut & Sausage Soup) for beginners

Kapustnica (Slovakian Sauerkraut & Sausage Soup) - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Kapustnica (Slovakian Sauerkraut & Sausage Soup)! A quick and easy dinner that is ready in under 40 minutes!

You can cook Kapustnica (Slovakian Sauerkraut & Sausage Soup) with 14 Ingredients and 10 steps. See the following guide!

1. 150 g smoked pork or ham, or ham hocks.
2. 1/4 tsp allspice or nutmeg.
3. 1 bay leaf.
4. 1/2 tsp caraway seeds.
5. 1 cup sauerkraut (about 400 g).
6. 1 small onions, sliced thinly.
7. 2 tsp paprika powder.
8. 1 clove garlic, minced.
9. 50 g dried mushrooms.
10. 1 Hungarian or Polish-style smoked sausage (1 small or 1/2 large).
11. 1/2 tsp sugar.
12. 1/2 Tbsp vinegar.
13. 1/2 tsp dried marjoram.
14. to taste Plain yogurt, sour cream or cream (for garnish).

1. This is what the smoked ham hock and sausage in Slovakia looks like. You can probably use any kind of smoked ham or non-sweetened smoked pork (maybe even smoked bacon?) as a substitute..
2. Add smoked ham, 800 ml (3.5 US cups) water, bay leaf, pepper, allspice, and 1/2 tsp salt to a pot. Bring to a boil, turn heat to low, cover with lid and simmer for 30 minutes..
3. Meanwhile, slice onions thinly. In a separate frying pan, heat 1-2 Tablespoons oil and sauté onions until translucent, but not brown (about 5 minutes)..
4. When onions are soft, mix in 2 tsp paprika and stir into onions. Remove from heat..
5. Add sauerkraut to the pot, with a little bit of the juice, after initial 30 minutes is up..
6. Next stir in the onions, mushrooms and garlic. Cover with lid and simmer for another 30 minutes..
7. Remove ham from soup. Cut meat from bone (if any) and cut off any of the thick pieces of skin. Chop up the meat into small pieces..
8. Return ham to pot and simmer another 20 minutes. If you have some red wine, add 1/2 cup or so to give the soup even more flavor!.
9. Cut up the sausage and add it to the pot along with the vinegar, sugar and marjoram (or other herbs like herbes de Provence, thyme, etc.)..
10. Cook for another 5-10 minutes. Add a little more vinegar, salt, pepper, and/or sugar to adjust to your taste. Serve with a dollop of sour cream, plain yogurt, etc. over top..