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Slovak Kapustnica

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Slovak analogy of our cabbage soup from eastern Slovakia has many forms, somewhere they add hail to the soup, in the Christmas cabbage soup must not miss prunes and thickened with sour cream …

Ingredients:

1 piece of smoked knee 2 pcs of kobe (preferably Hungarian) 2 pcs of onions 2 tbsp of country purée 500 g of sauerkraut 10 g of dried mushrooms sweet red pepper lard water pepper salt

Procedure:

1. Put the smoked knee in a pot, cover with water and boil until tender, drain the broth, remove the skin from the knee and cut the meat
2. Fry the chopped onion in lard, add red pepper and pour the smoked broth
3. Add chopped sauerkraut, tomato paste, salt, pepper and cook for about 1 hour until the cabbage is soft
4.

Recommendation:

Serve the soup warm preferably with bread.

Recommendation:

Serve the soup warm preferably with bread.