Authentic Soup to boost your immune system – Kapustnica
HAPPY NEW YEAR 2018!
Wishing you a Good Health and Vital Energy, Positive Attitude and Success, Love and Happiness. May 2018 be the most memorable year yet!
What the better way to start the New Year, than sharing – a healthy, a full of antioxidant, authentic Slovakian soup called Kapustnica.
In many Easter European countries, there is no Christmas and no New Year day without Kapustnica. Flavours would vary depends on a region and family traditions. It is consider to be meaty soup with sausage and bacon. I personally prefer the soup without any meat and, since last September, our soup is purely vegan. ( Yay, vegan friends! )
Additionally, not adding meat, you can store it for longer and, usually a day after, all the flavours improve over night and, the soup taste much better. Another positive fact of the antioxidant soup is – helps to boost your immune system and, it is a perfect hangover soup! Yes, we did have a ‘bowl of this deliciousness’ for a brunch today!
Did you know that sauerkraut considers to be one of the best probiotic power foods – fermented vegetables.? Fermented food helps balance the production of stomach acid and ease digestive discomfort related to having either too much or too little stomach acid. In fact, lactic-acid fermented cabbage has been revered as one of the most beneficial healing agents since early human. The Romans used sauerkraut to treat and prevent intestinal infection.
It’s a perfect ‘energy-boost’ and ‘stomach-healthy boost’ soup! So let’s get straight to the recipe.
Traditionally, sauerkraut soup contains sauerkraut, different types of mushrooms, onions, garlic, sausage, pieces of pork, potatoes and various spices. Well, that’s how I remember… My y newly version of Kapustica has been alternated and here is the vegan version!
- 3 tbs rapeseeds oil
- 1 big jar of Sauerkraut ( could find in Tesco or polish shop )
- 1 big onion
- 2 small garlic
- 5-6 baby tomatoes ( for a bit of flavour )
- handful of oyster mushrooms
- handful of dry portobello
- handful of dry shiitake mushrooms ( oak or forrest mushrooms – more of different mushrooms, more of the flavour of the soup ) If you have dry mushrooms, makes sure to soak in hot water for about a half hour at least before cooking.
- 6-7 medium size potatoes
- 3 bay leaves
- 2x pinches of dry chillies
- salt and fresh ground black pepper
- fresh parsley as garnish
We love cooking with Le Creuset! If you like cooking, do invest in one of those. Check the site, sales is on…
In Le Creuset Cast Iron Casserole, put a few tablespoons of rapeseed oil and finely chopped onion and garlic. Pinch of chillies flakes and fry it all for about 5mins till the onions, garlic are golden. Then, add all mushrooms. If using fresh, cut in small quarters. After about 2-3 mins, add sauerkraut, bay leaves, salt, fresh ground black pepper and water. I usually use 1.5 l or more depends on a dish. I do think of storing in a freezer once cooked so I seem to automatically add a bit of more water. Bring the soup to a boil then reduce to simmer. You want to cook on low-temperature for an about 2.5 – 3 hours. After 2 hours, add potatoes, baby tomatoes and cook for another 1 hour. Toss in some chopped parsley just before you turn the soup off and keep few for a garnish.
Enjoy Kapustica and, start the New Year with stronger immune system and healthier gut!