Slovak Kapustnica soup is a festive and very special sauerkraut soup with a lot of meat. There are many different versions based on the Slovakian region; my favorite one is with dried prunes, mushrooms, and a touch of cream, which I’m sharing with you in this recipe.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
Slovak Kapustnica soup is a festive and very special sauerkraut soup with a lot of meat. I have found that there are many different versions based on the Slovakian region, but my favorite one is with dried prunes, mushrooms, and a touch of cream, which I’m sharing with you in this recipe. While there are simpler versions, this rich combination creates a truly memorable meal. I am excited to guide you through the process of making this hearty dish.
One of the defining characteristics of this Slovak Kapustnica soup is that it is a sauerkraut soup with a lot of meat. In this recipe, I use a combination of textures and flavors to build the foundation. I start with boston pork butt, also known as top pork shoulder. You can purchase one without the bone for easier manipulation or one with the bone. If you choose the latter, I recommend dicing the meat that is around the bone and later adding the bone into the simmering soup to enhance the flavor, remembering to remove and dispose of the bone before serving. Additionally, I include Polish kielbasa and optionally smoked ham. This trio of pork shoulder, kielbasa, and smoked ham ensures every spoonful is packed with savory depth.
The soul of this dish lies in the sauerkraut. I use 2 LB of sauerkraut for this recipe. It is crucial to drain the sauerkraut but reserve the liquid. This reserved liquid is a key component of the broth later on. If you prefer a less sour soup, I suggest substituting the reserved liquid with 1 cup of chicken broth. However, using the reserved liquid from sauerkraut is the traditional way to achieve that distinct, tangy profile that makes Kapustnica Soup so unique and festive.
To build the flavor profile, I do not simply throw ingredients into a pot; I sauté the base first. I preheat a medium pot on medium-high heat with pork lard (sádlo). If needed, you can adjust this or use frying oil. I start by sautéing finely chopped onion until glossy. Then, I add the diced pork shoulder blade steak and sauté until a light sear is reached. Following this, I add the sliced Polish kielbasa and diced smoked ham, sautéing for an additional 2 to 3 minutes until the kielbasa releases some fat and gets partially seared. Finally, I add the drained sauerkraut and sauté for an additional 1 to 2 minutes with constant stirring. This multi-step process ensures the meat and sauerkraut develop a rich, caramelized flavor before the liquids are added.
The liquid base of my Kapustnica Soup is a mixture of several elements. I add 4 cups of chicken broth, the reserved liquid from the sauerkraut, 4 cups of water, and optionally 1 cup of heavy cream. If you are working with a sodium-free broth, you will likely need the full amount of salt listed, but if your broth includes sodium, please adjust the salt based on your taste preference. Optionally, you can use other kinds of broths, including vegetable. The addition of heavy cream provides a touch of richness that balances the acidity of the sauerkraut, making this version my favorite one.
What sets this specific recipe apart are the additions of dried prunes and mushrooms. I use sliced prunes (dried plums) and optionally sliced mushrooms of your choice (or dried mushrooms). These ingredients add a layer of complexity; the prunes offer a subtle sweetness that contrasts beautifully with the sour sauerkraut and savory Polish kielbasa, while the mushrooms contribute an earthy depth. These are added into the pot along with the liquids, garlic, bay leaves, allspice, and pepper before bringing the mixture to a simmer.
Patience is key when making Slovak Kapustnica soup. After bringing the soup to a simmer (about 195°F) with occasional stirring, I lower the heat to medium and cook for 90 minutes. This long simmering time allows the flavors of the pork shoulder, smoked ham, and spices to meld perfectly with the sauerkraut. It also tenderizes the meat. If the liquid evaporates more than it should during this time, I optionally add water or broth and cook for an additional 3 minutes. This ensures the consistency remains perfect for serving.
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