A Kapustnica Recipe – Cabbage Stewed With Smoked Meats And Wild Mushrooms

The Chef and the Chief


December 21, 2016

Allan Stevo

At this time of year a soup made from sauerkraut is very popular in Slovak homes.  It takes a lot of time to prepare and cooks for long hours, but for many Slovaks kapustnica is one of the important flavors and smells of the Christmas season.  Linked here is a recipe posted last year from my favorite kapustnica cook – Pani Stefka, the lunch lady at “the Lyceum” – the school I used to teach at in Bratislava.

Allan Stevo writes on Slovak culture at www.52inSk.com. He is from Chicago and spends most of his time traveling Europe and writing. You can find more of his writing at www.AllanStevo.com. If you enjoyed this post, please use the buttons below to like it on Facebook or to share it with your friends by email. You can sign up for emails on Slovak culture from 52 Weeks in Slovakia by clicking here.

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  • Melania Rakytiak

    Dec 27th, 2016

    I make my Kapustnica like that, trick is very slow cooking, simmering. I also add to kapustnica 2 shredded apples, I cook potatoes, diced, separate from a kapustnica and when kapustnica is done I add potatoes to a soup I make every year 7 1/2 gallons.

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