Kapustnica (Slovak Sauerkraut & Mushroom Soup)
Ingredients:
32 oz broth (vegetable or beef)
1 (32 oz) jar sauerkraut, juice reserved; sauerkraut chopped
8 oz portabella mushrooms, chopped
1 oz dried mushrooms, soaked overnight in 2 ½ cups water
1 medium onion, chopped 2 cloves garlic, chopped
2 Tbsp olive oil
2 Tbsp butter
2 bay leaves
1 tsp paprika
½ tsp black pepper
½ tsp salt
Roux:
½ stick butter
⅓ cup flour
Instructions:
- Prepare the dried mushrooms: Strain the mushrooms from their soaking liquid, reserving the liquid. Chop the rehydrated mushrooms and set aside.
- Sauté the vegetables: In a large pot or deep pan, heat 2 Tbsp butter and 2 Tbsp olive oil over medium heat. Add the chopped onion, fresh mushrooms, garlic, and the chopped soaked mushrooms. Sauté until softened and fragrant. Remove from the pot and set aside.
- Prepare the sauerkraut: Strain the sauerkraut, reserving the juice, and chop the kraut. Set aside.
- Make the roux: In the same pot, melt ½ stick of butter over medium heat. Sprinkle in the ⅓ cup flour, stirring constantly. Cook until the roux bubbles and lightly turns golden, about 1–2 minutes.
- Build the soup base: Slowly whisk in the mushroom soaking liquid, sauerkraut juice, and broth, stirring to prevent lumps. Increase heat to medium-high.
- Combine everything: Add the sautéed vegetables, chopped sauerkraut, bay leaves, paprika, salt, and pepper. Stir well.
- Simmer: Reduce heat to low, cover, and simmer for 1–2 hours, stirring occasionally to prevent sticking.
- Serve: Remove bay leaves. Taste and adjust seasoning as needed. Serve hot with crusty bread, rye bread, or a dollop of sour cream.