Kapustnica, Slovak Christmas Sauerkraut Mushroom soup, traditional

Christmas sauerkraut cabbage soup

You will need
  • -0.5 kg sauerkraut
  • -2 liters of brine
  • -100 g dried mushrooms
  • -50 g dried plums
  • -250 g smoked sausage or carp head (fish)
  • -200 g of cream
  • -50 g of butter (can be replaced with vegetable)
  • -50 g flour
  • -1 onion
  • - black pepper, cumin, bay leaf to taste
Cabbage with brine to put cook.
Scald dried mushrooms with boiling water, rinse, cut and put in soup.
To taste add salt, spices, you can add a little sugar.
Grind smoked sausage, add to soup.
It is possible to use carp head instead of sausage. This will give the dish a special piquancy. Boil the head for 8-10 minutes, then remove.
Soup cooked for 1.5 hours.
Finely chop the onion, fry until golden brown in vegetable oil and add flour. Fry the flour until golden brown, pour 300ml. water and boil with constant stirring.Pour the prepared dressing through a sieve shortly before the end of boiling. Then pour cream into the soup, boil a little and remove from the fire.

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