KAPUSTNICA

CHRISTMAS SAUERKRAUT SOUP

Take a pound or more of smoked pork, ham or smoked pork hooks and cook it. Take the meat out, if you want, separate the fat and cut up the rest. Add a pound of pork meat, one large diced onion, diced garlic, caraway seed, marjoram, dried mushrooms, one small can of tomato paste, few dried plums, and a jar of sauerkraut. You cook it for few hours and add couple of Hungarian farmer sausages. You can also make a soup thickener, sautéed flour in butter with red hot powdered pepper. Than cut up the pork and put back the smoked meat. The sausage is sliced just prior to serving. We usually eat the sauerkraut soup with good European style rye or sour dough bread.
The sauerkraut soup gets better tasting after each re-heating, so we usually cook our sauerkraut soup few days before Christmas.

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Published in the Slovak Heritage Live newsletter Volume 1, No. 4, Winter 1993
Copyright © Vladimir Linder 1993 
3804 Yale Street, Burnaby, British Columbia, Canada V5C 1P6
The above article may not be copied, reproduced, republished, or redistributed by any means including electronic, without the express written permission of Vladimir Linder. All rights reserved.