Soup Recipes

Kapustnica Soup

8 servings

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. Read More

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Tom the ChefPublished: 12.15.2025
Soup Recipes
2 h.
2 h.
1/5
365 calories Per Serving (of 8) Read More

Before You Start

Let’s talk about important parts of the recipe before you start…

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Welcome to my Kapustnica Soup Recipe

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.

The Selection of Meat for Kapustnica Soup

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.

Preparing the Sauerkraut

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.

The Sautéing Process

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.

Building the Liquid Base

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.

Sweet and Earthy Additions

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.

The Simmering Technique

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.

Popular questions

Can I use meat with the bone in it for Kapustnica Soup?

Yes, you can purchase pork shoulder with the bone. I recommend that you dice the meat that is around the bone and later add the bone into the simmering soup to enhance the flavor. Just remember to remove and dispose of the bone before serving.

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Kapustnica Soup

8 servingsTom the ChefPublished: 12.15.2025 ☆☆☆☆☆0x(write a review)👁323x
2 h.
2 h.
1/5
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Ingredients:

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¼ cup of Pork Lard (Sádlo) (adjust if needed, or frying oil)
1 onion - peeled and sliced
½ LB of boston pork butt (top pork shoulder) - diced (or other pork meat*)
½ LB of Polish kielbasa - diced
Optionally: ½ LB of smoked ham - diced
2 LB of sauerkraut - drained and reserve liquid (**)
2 TBSP of ground paprika
4 cup of chicken broth/stock (***)
reserved liquid from sauerkraut ( (substitute with 1 cup of chicken broth if you prefer a less sour soup))
4 cups of water
1 cup of heavy cream (adjust if needed)
½ prunes - sliced (dried plums)
Optionally: 8 OZ of mushrooms of your choice - sliced (or dried)
5 cloves of garlic - peeled and grated (or pressed)
2 bay leaves
1 TSP of allspice - ground
½ TSP of pepper - ideally freshly ground
1 TSP of salt (****)

* Purchase one without the bone for easier manipulation or one with the bone. (Dice the meat that is around the bone and later add the bone into the simmering soup to enhance the flavor. Remove and dispose of the bone before serving.)

** 2 LB, including liquids

*** Optionally, you can use other kinds of broths, including vegetable.

**** This recipe assumes that you are working with a sodium-free broth (broth with no salt added). If you are working with broth that includes sodium, adjust the amount of salt based on your taste preference.

Tools:

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1x Chef’s knife
1x Cutting Board
1x Measuring Cups
1x Measuring Spoons
1x Large Sauce Pan or Medium Pot (6QT)
1x Wooden Spoon or High-Temperature Silicone Spatula

Nutrition per 1 Serving:(recipe split into 8 servings)

Estimated
Calories 365 Protein 14.3 g Fat 28.2 g Saturated fat 13.1 g Carbohydrate 15.5 g Sugars 5.9 g Fiber 4.8 g Sodium 1489 mg Cholesterol 81 mg
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:

1.Sauté the Base of the Kapustnica Soup:

Let’s start the preparation of Kapustnica Soup.

1.1.
Preheat a medium pot on medium-high heat with ¼ cup of lard and add:

1 large onion – finely chopped

Sauté with occasional stirring until glossy (about 2 – 3 minutes).

1.2.
Add:

½ LB of pork shoulder blade steak – diced

And sauté until a light sear on the pork is reached (about 1 – 2 minutes).

1.3.
Add:
½ LB of Polish kielbasa – sliced
½ LB of smoked ham – diced

Sauté for an additional 2 – 3 minutes with occasional stirring until the kielbasa releases some fat and gets partially seared.

1.4.
Add:

2 LB sauerkraut – drained

Sauté for an additional 1 – 2 minutes with constant stirring.

1.5.
Then, dust with:

2 TBSP of paprika

Thoroughly stir together until nicely combined (about 30 seconds to 1 minute).

2.Simmering:

2.1.
Add into the pot:
4 cups of chicken broth
Reserve from the sauerkraut liquid
4 cups of water
Optional: 1 cup of heavy cream
½ cup of prunes – sliced
8 OZ of mushrooms – sliced
5 cloves of garlic – grated
2 dried bay leaves
1 TSP of ground Allspice
½ TSP of ground pepper
1 TSP of salt

Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

2.2.

Lower the heat to medium and cook for 90 minutes with occasional stirring.

3.Finishing Phase of Kapustnica Soup:

3.1.

Remove the bay leaves.

3.2.

Optionally, add water or broth if the liquid evaporates more than it should, and then cook for an additional 3 minutes.

3.3.

Taste and add salt and/or pepper if needed.

4.Serve Kapustnica Soup:

4.1.

Serve with fresh bread of any kind.

* Check with a food thermometer to make sure that you have reached the desired temperature, optionally slightly extend the cooking time as you wish. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for pork and veal of 145°F.
Kitchen Guide

Pork and Veal (steaks, chops, roast)

The USDA minimum safe internal temperature is 145°F.

Popular serving temperatures:

  • 120 – 130°F – Rare
  • 130 – 135°F – Medium Rare
  • 135 – 145°F – Medium (most popular, especially by chefs)
  • 145 – 155°F – Medium Well
  • 155°F and more – Well Done
Read More
Pork and Veal (steaks, chops, roast)
Bowl of Kapustnica Soup with sausage and sauerkraut, topped with cream and a parsley sprig.
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