Kapustnica (Cabbage soup)

Cabbage soup is a staple of every traditional Christmas dinner, but it may also be served as an appetizer before the main course any time of year.

Sauerkraut is combined with boiling potatoes, mushrooms, diced ham, paprika, black pepper, and garlic in a creamy base. The soup is served hot, and it is particularly satisfying when eaten with freshly made bread.

Ingredients:

Sauerkraut – 0,5 kg; Sausage – kabanos with garlic, 2 pieces (225 grams); One large onion; Garlic – 3 cloves; Clove, nutmeg, bay leaf, black pepper, spicy paprika, ½ red pepper

Instructions:

• Rinse the sauerkraut, then put it with a liter of water into a large pot.

• Cut and mix onion and garlic cloves, add to the soup.

• Add black pepper, cloves, nutmeg, 2 bay leaves, and some of the paprika.

• Add some more water and let it cook for about 15 minutes.

• Cut the sausages into small pieces and add them to the soup.

• Add red pepper and paprika

• Simmer for about 30 minutes.