🍲 Slovak sour cabbage soup

6 servings · prep 20 min · cook 1 h

Ingredients

• 500 g raw sauerkraut, drained
• 300 g smoked sausage
• 200 g dried mushrooms (rehydrated)
• 3 potatoes, cubed
• 1 onion, 3 garlic cloves
• 1.5 l stock
• 200 ml sour cream
• 1 tbsp paprika, bay leaf, pepper

Method

1. Rinse the sauerkraut if it is very sharp, but keep some of its brine: that is what gives the soup its character.
2. Fry the onion and the sliced sausage until the fat renders.
3. Add the paprika off the heat — in fat that is too hot it turns bitter within seconds.
4. Pour in the stock, add the sauerkraut, mushrooms, potatoes and bay.
5. Simmer 1 h covered, at a gentle bubble.
6. Off the heat, stir in the sour cream and adjust the pepper. Better reheated the next day.

Adapted from Shkedy Home Cooking (YouTube)

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