Kapustnica

This recipe was influenced by my Mom. I am always looking for ways to increase my eastern European recipe repertoire. The last time she visited, all she wanted to eat for dinner was the Polish Bigos I made. Any time I come across a new eastern European recipe, I want to update it for her. When I was watching YouTube for recipes, I came across Kapustnica. Kapustnica is a Slovakian sauerkraut and sausage soup. This recipe is similar to Bigos, but slightly different. I am going with Hungarian ingredients instead of Polish. The dish will be more paprika heavy. With the smoked meats and sauerkraut, it is a very sodium-laden dish. I am going to use some of the same tricks I used with the Bigos recipe, and I am betting this will turn out just as good. I am starting out with recipes from Felice on Cookpad and Zsusza in the Kitchen for her Hungarian Smoked Sausage. Each recipe will be updated and combined to make an eastern European healthy treat!

Here are the original stats:

Here’s what I changed:

  • I replaced the sauerkraut with fresh cabbage to lower the sodium.
  • I replaced the Hungarian sausage with fresh pork with seasonings to lower the sodium.
  • I replaced the ham with pork tenderloin to lower the sodium.
  • I increased the servings from 2 to 4 to lower the calories.
  • I increased the cabbage and added red bell pepper and carrot to increase the vitamins A and C.

Here are the final stats:

Here is the final recipe:

Kapustnica

Serves 4

  • 150 g pork tenderloin, cut into 1 inch pieces
  • 1/4 tsp allspice or nutmeg
  • 1 bay leaf
  • 1/2 tsp caraway seeds
  • 400 g shredded green cabbage
  • 1 small onions, sliced thinly
  • 4 red bell peppers, chopped
  • 1 carrot, chopped
  • 2 tsp paprika powder
  • 1 clove garlic, minced
  • 50 g dried mushrooms
  • 1 recipe low sodium Hungarian sausage
  • 1/2 tsp sugar
  • 1/2 Tbsp vinegar
  • 1/2 tsp dried marjoram

Low Sodium Hungarian Sausage

  • 1 lb ground pork
  • 1 tsp ground black pepper
  • 1 tsp Hungarian paprika
  • 1 garlic clove, minced
  • 1 tsp caraway seeds, ground
  • 1 tsp sugar
  • 1 tsp hot Hungarian paprika
  • 1 tsp liquid smoke
  1. Place all of the meat for the Hungarian sausage and the spice in a bowl.  Mix well.
  2. Set a Dutch oven over medium heat.  Add the sausage and cook until browned. Remove from the pot and set aside.
  3. Add in the pork tenderloin to the pot and cook until browned on all sides. 
  4. Add in 3.5 cups water, bay leaf, pepper, and allspice. Bring to a boil, turn heat to low, cover with lid and simmer for 30 minutes.
  5. In another pan add some cooking spray and the onions, peppers and carrot.  Cook until the vegetables are soft. When onions are soft, mix in 2 tsp paprika and stir into onions. Remove from heat.
  6. Add in the cabbage and sausage to the pot with the tenderloin when the 30 minutes are finished.  Add in the mushrooms, garlic and onions.  Simmer for another 30 minutes.
  7. After 30 minutes add in the vinegar, sugar and marjoram.
  8. Serve   

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