Earthy Sauerkraut Soup (Kapustnica)

Traditional Slovakian Sauerkraut Soup

This tangy, comforting soup is a staple in Slovak households and always reminds me of my childhood, watching my dad prepare it with love. It is packed with nutrients from onions, leeks, celery and cabbage, all naturally low in calories yet rich in fibre and prebiotics that support a healthy gut. Leeks and celery also act as gentle ”fillers” , helping you feel satisfied without being heavy, making this soup both nourishing and light. This soup can also be made vegetarian by skipping the sausage and using vegetable broth.

Ingredients

• 1 jar of sauerkraut, roughly 500g

• 1 carrot, chopped

• 2 celery sticks, chopped

• 1 onion, chopped

• 2-3 garlic cloves

• 1 leek, chopped

• 1/2 tsp cumin

• 1-2 tbsp of olive oil or ghee

• 1 handful dried mushrooms (porcini recommended)

• 3-4 medium potatoes, cubed (peeling optional; I like to leave the skin on)

• 1-2 liters bone broth (chicken, beef or vegetable for vegetarian option)

• 150-200g sausage such as chorizo, sliced (optional)

• 2-3 bay leaves

• Salt & pepper, to taste

• Juice of 1/2 lemon (to taste if needed)

• Sour cream or whipping cream, for serving (optional)

• Fresh chives, to serve

Instructions:

1. Cook the potatoes separately until tender, drain and set aside. This prevents them from hardening in the soup, since the sauerkrauts acidity can stop them from softening properly.

   
   

2. Place dried mushrooms in a cup of hot water and let them soak for 5-10 minutes. Set aside.

   
   

3. Heat olive oil/ghee in a large pot over medium heat.

   
   

4. Add the onion, leek, celery and carrot. Sauté for around 5-7 minutes until softened. Add garlic and cumin halfway through to release their flavour.

   
   

5. Stir in the mushrooms with their soaking liquid and bay leaves.

   
   

6. Pour in the broth and enough water to cover the vegetables. Bring to a gentle boil and cook for 10-15 min.

   
   

7. Add sauerkraut to the pot and season with salt and pepper to taste. Reduce heat and simmer gently for 10-15 min.

   Tip: For a crunchier texture, add half of the sauerkraut now and the rest just before serving).

   
   

8. Add the cooked potatoes and sliced sausage (if using). Simmer for another 2-5 minutes to blend the flavours. Adjust seasoning with more salt and lemon juice to taste.

   
   

9. Serve with a spoonful of sour cream or cream and sprinkle with fresh chives.