Slovakian Sauerkraut Soup
- 1 jar Sauerkraut (including the juices)
- 1 Smoked ham hock or sausage
- 3-5 Carrots
- 3 Potatoes
- 1 c Dried mushrooms
- 3 Shallots (or 1 large onion)
- 2 cloves Garlic
- 3 Bay leaves
- 1 Tbsp Sweet paprika
- 2 Tbsp Tomato paste
- 1/2 tsp caraway seeds, crushed
- 2 Tbsp Oregano
- Fresh dill to taste
- This soup has many regional varieties. Some versions add dry plums; others thicken the soup with roux or cream, which is added at the end of cooking. In Central Slovakia, this used to be a traditional Christmas Eve dish in Catholic families (without the added meat). This soup is usually made in large batches because it tastes even better the following day after all the flavors come together.
- Gather ingredients
- Wash and clean carrots. To learn more about these red carrots, read here.
- Wash and cut carrots, potatoes, and garlic and soak dried mushrooms in boiling water.
- Gently brown the onions and garlic and add spices and tomato paste, and sauté for 20-50 seconds until fragrant.
- Cook the ham hock (if using) in a pressure cooker, remove the bone, cut it into pieces, and set aside while the soup is almost ready.
- Add water and all other ingredients into the soup and cook slowly, covered for about 50 minutes.
- Take care when adding soaked mushrooms to the soup. Sand from the mushrooms usually settles in the bottom of the bowls. Remove mushrooms gently from the soaking liquid without disturbing them too much, and gently pour the liquid into the soup, leaving the sediment and sand in the bowl.
- Enjoy and share your food with friends!
Soups: over 100 internationally inspired soups and stews by Derek Bissonnette
Call Number: 641.813 BISSONNE
Publication Date: 2019
Call Number: 641.813 MYLROIE
Publication Date: 2022
The food and cooking of Eastern Europe by Lesley Chamberlain
Call Number: 641.5947 CHAMBERL
Publication Date: 2006
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