Kapustnica (Slovak Festive Sauerkraut, Forest Mushroom, Prune & Sausage Soup) – Authentic Slovakia Recipe

Ingredients for Kapustnica (Slovak Festive Sauerkraut, Forest Mushroom, Prune & Sausage Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) tangy sauerkraut, prepped into bite-sized pieces
• 1.5 cups dried forest porcini/cremini mushrooms, washed and trimmed
• 1 cup seared smoky sausage and sweet prunes
• 1 medium onion and 3 cloves garlic, finely minced with sweet and smoked paprika
• 1.5 tbsp traditional Slovakia seasoning (caraway seeds, garlic, sour cream swirl)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and sweet and smoked paprika for 3–4 minutes until fragrant.
2. Stir in caraway seeds, garlic, sour cream swirl and toast for 45 seconds to release the essential oils of Slovakia's kitchen.
3. Add tangy sauerkraut and dried forest porcini/cremini mushrooms, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in seared smoky sausage and sweet prunes, adjust seasoning, and ladle steaming hot into deep bowls.