Hi all! The Christmas Markets have now opened, and I’ve officially eaten more Reibekuchen than one person ever should, and that makes me happy. I’m working on taking some pictures of the ones here to post, but until then I’ll leave you with one of my favorite Christmas time foods, Kapustnica. When I lived in Slovakia, this was one of my absolute favorites, and is great on a cold wintery evening.
1. Cut 1/2 kilo of sauerkraut into little pieces and then put into 1.5 liters of water. Bring to a boil. Add salt, 4 bay leaves, 3 cloves of minced garlic and black pepper and cook 30-40 minutes.
2. In another pan put 1/2 cup oil, 1/2 cup of hruba (course) flour, and blend over a fire until sand colored. Add a bit (I like a tablespoon) of paprika. Then add a glass of cold water and mix. Add to the sauerkraut mix.
3. Add wild mushrooms to the soup (as many as you like). Any wild mushrooms will do, but please don’t use regular button mushrooms!
4. Slice sausage (in Slovakia, they use red, spicy “Christmas sausages” but you can use what you like) into the soup, and let cook for 5-10 minutes.
Done! You can put a blob of sour cream on top if you like, but I think it tastes just fine without it.