Vianočná kapustnica: Slovak Christmas Sauerkraut Soup (vegetarian version)
  • 65g - 125g (1/4-1/2 cup) butter (lots is good)
  • 1 large onion
  • 700g (3ish cups) squeezed sauerkraut
  • caraway
  • bay leaf
  • 100g (1 cup) prunes
  • handful dried mushrooms (or fresh)
  • 250 ml (1 cup) whipping cream (optional)
  • 2 Tbsp arrowroot (or flour or cornstarch)
  • sour cream
  • salt and pepper
  1. Melt butter in pot. Chop onion and slowly cook.
  2. Roughly chop sauerkraut. If you are worried about it being too sour you can rinse it, but I don't.
  3. Add sauerkraut to onions and stir. Add enough water to cover the sauerkraut by an inch or two. Add a sprinkling of caraway seeds and two bay leaves. Let simmer until soft, at least an hour.
  4. Soak dry mushrooms in cold water.
  5. Cover prunes in a separate small pot and bring to a simmer until plump, just a few minutes.
  6. Add mushrooms to pot and cook for 5 minutes. Add prunes. If you want to add cream, do so now.
  7. Mix arrowroot (or flour or cornstarch) with a little water and pour into the pot, stirring as you pour.
  8. Serve garnished with sour cream.
Recipe by Almost Bananas at