This dish is known mostly for being served during Slovak Christmas dinner, which is selebrated on Christmas Eve. As with each dish served is attached to a symbol, Kapustinca symbolizes good health.
Ingredients:
- Saurkraut – one large jar 2L
- Dried Mushrooms – handfull about 30g soaked overnight in cup of water
- Butter- 2 tbsps
- Onion – one chopped
- Garlic – 2 cloves chopped
- Beef Broth – 2 cartons about 2L
- Smoked Sausage – cubed 200g
- Bay Leaf – 2 leaves
- Vegeta (optional) – 2 tbsp
- Salt – to taste
- Pepper – to taste
Prep
Dried mushrooms
The biggest challenge in this recipe is to find dried wild mushrooms. My uncle used to send them (susene huby) from Slovakia after the family went mushroom picking. After years of searching, I found them at Costco around Christmas time. You can also look for them in oriental grocery stores or take the traditional root and thinly slice portabela, crimini, etc. mushrooms and spread them out in one layer on paper towels leave them to air dry for couple of days.
Soak the mushrooms overnight and then slice them very thinly. Don’t discard the mushroom water. It can be added to the soup.
Saurkraut
Rinse it under cold water and squeeze it out. Save some of the liquid to add to the soup at the end if you want it more sour.
Vegeta
Vegeta is a Slavic cooking spice made up of chopped vegetables, salt and spices. It can be found in the spice isle in larger grocery stores.
Recipe
- Soak the dried mushrooms overnight reserving the liquid
- In a very large pot melt butter or favorite cooking oil
- Add chopped onions and cook few minutes until they are translucent
- Add garlic cook for 1 minute
- Add cubed sausage and brown 2 min.
- Add rinsed saurkraut, beef broth, mushrooms with water they soak in, bay leaf and vegeta,
- Season with salt and pepper to taste.
- Cook for minimum of 2 hours. (It can be started in the morning and stay on the burner on warm until the evening)
- Keep adding beef broth or water as needed.
Steps in pictures
