Kapustnica
- Pork ribs
- Smoked joint of Pork and 1 smoked sausage
- Mushrooms (100g of dried mushrooms)
- Sour cabbage
- Potatoes (4-5)
- Oxo cubes (1 vegetable, 1 meat)
- Onions (2x), and 1dcl of white wine
- 'Zaprazka' (made from oil, pepper, paprika, water and flour)
Begin by cooking the pork ribs and the joint of smoked pork,
together with the sausage, in a pot with 4 liters of water.
After 10 minutes, when the water is boiling, add the dry
mushrooms and let it cook until the meat is half tender.
Then add the sour cabbage and its juices to the pot and cook
it again for about an hour. Half way through the hour, add 2
whole onions, oxo cubes and 1dcl of white wine.
Make some 'zaprazka', which is prepared from oil, pepper,
paprika and water, and then thickened with flour.
When the hour is up, add the whole, peeled potatoes and 'zaprazka',
and stir. Then, let it cook for a further five minutes, adding
more spices according to taste. When the cooking is finished
serve it together with thick noodles, in a soup bowl.
Kapustnica is a traditional Slovakian Christmas soup, which
mainly consists of homemade sour cabbage (The cabbage is
prepared in the traditional way, by pressing it into a barrel
and adding ingredients, such as cooking apples, red beetroot,
pepper, salt and other spices. The cabbage is then left to
ferment for about a month and after that used for making
various Slovakian specialties, such as Kapustnica).
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Recipe submitted by Vlado
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