Kapustnica: Slovak soup with sauerkraut

Kapustnica: Slovak soup with sauerkraut

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Put the smoked ciolan to boil in water for 20 minutes.

Salt the cabbage, chop it into thin strips.

Finely chop the onion and garlic.

In a deep saucepan, fry the sausages and the ciolan (cut into 3) in a tablespoon of oil.

Add onion and garlic and return.

Put pickled cabbage, 1.5 l of water, thyme and bay leaf.

Cover and simmer for an hour.

Remove the meat and cut it into cubes and cut the sausage into slices.

Add them again to the cabbage with prunes, paprika and tomato broth.

Let it boil for another half an hour.

Check for salt and pepper.

Serve hot soup with a tablespoon of sour cream.

You can accompany it with polenta or quality bread.

A "madness" of fragrant and fragrant soup. The acidity of pickled greens is attenuated by the sweetness of plums ....

Good appetite!!!!

Useful information Slovakia

Slovakia's climate is temperate-continental, but if you want to spend your holidays in Slovakia in winter, you should know that this season is very cold, with abundant snow, which is why more and more tourists come for skiing. Also, the summers are cool, so be careful to pack as little thin clothes as possible, if you intend to leave during the summer and necessarily a raincoat, because summer is cloudy and it rains quite often.

Official language in Slovakia

The official language of the country is Slovak, but the inhabitants of the country know very well English, Hungarian, German or Polish. In large hotels and restaurants, English is spoken.

Ethnic groups in Slovakia

In Slovakia, about 80% of the population is Slovak. Along with them, Hungarians, Gypsies, Germans, Czechs and Poles live together.

Religions in Slovakia

The country has more believers of Catholic than Orthodox religion, Roman Catholics being about 70%, Lutherans about 7% and the rest are Greek Catholics, Reformed and Orthodox.

Official currency in Slovakia

Until recently, the official currency of Slovakia was the Slovak Koruna, SKK 37 being approximately the equivalent of 1 euro. Now, the country's official currency is the Euro, with no other currencies allowed.

Traditional food and drink in Slovakia

The traditional cuisine of the Slovaks is mainly based on meat, so no matter which meal you choose, you can be sure that the composition will include pork, beef or chicken, the fish not being too popular in the area.

Slovakia is world famous for its famous dumplings Bryndzove Halusky, made from boiled potatoes, which are served with sheep's milk cheese.

The traditional Slovak soup is made from sauerkraut, sausages and mushrooms and is called Kapustnica. Cibulova is another famous soup for them, made from onion and smoked meat.

As a drink, the Slovak people consume beer and other light drinks, but most prefer white wine.

If you are a vegetarian, you will find less organic vegetable salads found in our country, meat being mostly the main ingredient in Slovaks.

The important holidays of Slovakia

The Slovak people keep their old customs sacred, with a multitude of legal holidays that symbolize them. We will mention below the most important holidays and events in Slovakia.

On November 11, St. Martin's Day is celebrated, when the winter solstice begins.

November 25 is St. Catherine's Day, when the religious fast begins. For this holiday, Slovaks dress up as fairies, gnomes and wizards, so if you happen to be in Slovakia during this period, you will have a good day of carnival with folk traditions.

On November 30, the Slovak people celebrate St. Andrew's Day like us. According to Slovak tradition, unmarried girls prepare a haluska (a kind of pie like a dumpling) under which they put a note with the name of the man they want as a husband and go to the village. There, the boys are given the traditional Slovak pie and they each share their tickets.

The most important holiday in Slovakia is the feast of St. Lucia, which is celebrated on December 13, a day when women dress in new and very beautiful clothes and cast spells to drive away evil spirits from the country and sprinkle houses with aghiazma, basil and garlic.

On December 24, Christmas Eve is celebrated, when believers go to church to be consecrated. According to tradition, the Christmas table must be full of diverse dishes, the traditional Christmas pig and garlic in abundance, to drive away evil spirits in the middle of winter.

Usual expressions in Slovak

If you want to impress the Serbian locals, then you can learn at least some of the usual expressions used here, which is also very polite. The most common expressions in Slovakia are:
Good morning! & ndash Double frog!
Hello! & ndash Dobry den!
Good evening! & ndash Dobry vecer!
Goodbye! & ndash Dovidenia!
Please! & ndash Prosim ta!
Thanks! & ndash Dakuem vam!

In conclusion, if you want to visit a country full of history, with beautiful mountain landscapes and many lakes, then do not hesitate to choose Slovakia as your next holiday destination!

Shops and markets in Slovakia

From your trip to Slovakia, you must bring souvenirs and gifts to your loved ones. You will find souvenir shops almost everywhere, especially on the central streets, in the passages and in the places where there are historical and archeological monuments symbolic for the Slovak people.

But what you need to know is that the stores will be open for a while, most of them being open from 9 am to 6 pm. Currency exchanges are no exception to this schedule.

You will find large shopping malls and malls in almost every city, where you can buy everything from famous clothes created by famous designers to the smallest and most spectacular things you can expect.

The prices are average, accessible to every pocket, depending on what you want to buy.

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Other filters about Cabbage

Appearing in the Ottoman Empire, sarmalele have gained a place over time on all holiday tables. Sarmales are.

Pickled cabbage is full of vitamins and minerals and, in addition, is a probiotic food, meant to support our health.

Christmas would not be the same without the irresistible aromas of sarmales. In the article below you will discover 3 variants of sarmale.

With the arrival of the colder autumn days, we seem to feel more than anything the need to benefit from more kinds of food.

December 1st will be even more festive if you enjoy some traditional recipes, which are tastier. Either it is.

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If you want to have beautiful skin for a longer period of time, nutritionists advise you to get used to consuming it daily.

Baked Brussels sprouts au gratin is a wonderful garnish for any kind of steak. It is very easy to prepare and offers a taste.

Broccoli salad is a healthy and vitamin-filled way to serve a salad, either plain or with a steak.

Brussels sprouts with bacon is a recipe as simple as it is delicious. The sweet and aromatic taste of the vegetable, along with the delicacy.

5 recipes with cabbage for a healthy autumn

Beyond the diet with cabbage soup, sauerkraut or sauerkraut, there are a lot of recipes in the world's cuisines in which the common cabbage becomes the undisputed star. Discover the main dishes and consistent salads in which to use this vegetable.

Green or red, with smooth or chalky leaves, cabbage is a versatile appearance in the world's cuisines. It is good and raw and cooked, it goes well with many other vegetables and meats and is full of benefits for the body.

Cabbage is rich in antioxidants, vitamin C and vitamin K, fiber and potassium, and falls into the category of vegetables that have a good reputation for fighting cancer.

If I convinced you that you have good reasons to reintroduce it in the menu, we show you some tasty recipes to try.

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Other filters about Cabbage

Christmas would not be the same without the irresistible aromas of sarmales. In the article below you will discover 3 variants of sarmale.

Inspired by Scandinavian cuisine, cabbage soup with Cheddar cheese is creamy and consistent, bringing an extra flavor and.

Broccoli salad is a healthy and vitamin-filled way to serve a salad, either plain or with a steak.

The raw salad with corn is delicious and offers the whole family the necessary vitamins but also a sufficient caloric intake. No salad.

Cabbage salad with cabbage is very easy to prepare, being a quick and tasty salad that can be served as a snack or with.

Colcannon is a traditional dish of Irish cuisine, involving a delicious mix of potatoes, cabbage and leeks, which defies.

Cabbage salad with white sauce is refreshing and perfect to accompany a grilled chicken breast, turkey or poultry liver.

With a limited budget and little free time, any mother panics when it comes to what she could prepare for her baby.

Cabbage pasta is served hot, but it also goes cold. It is a healthy and nutritious food. Both children and adults will enjoy.

Who said cabbage doesn't taste good if you don't use smoked meat? Here's how a simple turkey pulp can make it just as tasty without it.

  • 1 kg Brussels sprouts
  • 600 ml water
  • 200 ml of vinegar
  • 2 teaspoons of coarse salt never before
  • 2 teaspoons sugar
  • 1 teaspoon peppercorns
  • 1 teaspoon mustard seeds
  • 4 bay leaves
  • dried dill flowers

I doubled the amount of cabbage given and used a 900 ml jar and a 500 ml jar.

After 10 minutes, when it has cooled down a bit, we pour it into jars, put the lid on and when they have cooled completely we store them in the pantry.

Good job and good luck!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Top 5 most beloved and tasty dishes in Europe. Romanian sarmalutes are on the 3rd place!

The European Parliament recently launched a so-called culinary competition on its Facebook page "The taste of Europe". As part of this, an online survey was conducted to find out which is the most beloved dish in Europe. Europeans from all over the continent have been invited to vote for their favorite dish. And what was the most popular and beloved dish in Europe?

Well, Bulgarian salad, followed in second place by Lithuanian beet soup. But neither Romanian sarmalutes they did not let themselves be outdone, placing on the 3rd place and surpassing other famous and beloved dishes such as Viennese schnitzel, Italian spaghetti carbonara, Swedish meatballs or British fish & chips. So let's be proud of our delicious sarmalute, but also to do a tour of honor among the 5 most beloved traditional dishes in European countries, according to the votes of internet users.

Seven traditional Romanian dishes that you can't help but notice.

5th place: Bryndzov & eacute halu & scaronky (Slovak dumplings with sheep cheese)

Bryndzov & eacute halu & scaronky is part of the traditional Slovak cuisine and is one of the most beloved national dishes, ranking fifth and in the top of European preferences. It is a hearty, delicious dish, based on halusky (boiled potato dumplings and sheep cheese), which look like the famous gnocchi. These Bulgarian potatoes are served in Slovakia with sour cream on top, but also with fried bacon or smoked and fried ham. For an effect decoration, decorate with chives.

Children talk about the future and the rights they want

4th place: Dolmathakia (Greek sarmale in vine leaves)

Dolmathakia is the Greek version of the famous sarmalute in vine leaves, the name of the dish coming from the Turkish "dolma" which means "stuffed". The vine leaves have been used in the kitchen as a delicacy since the time of Alexander the Great. Dolmathakia cabbage rolls are considered to be an exotic and delicious dish and due to some more special ingredients they contain such as pine seeds, dill, parsley. The Mediterranean aroma is given by olive oil, dried mint and lemon juice. The original Greek sarmalutes are based only on rice, not meat.

Photo: Dolmadakia , Shutterstock

3rd place: Romanian Sarmalutele

Here it is the turn of Romanian sarmalutes to enjoy the well-deserved popularity in Europe, ranking third in the top of the most beloved dishes of Europeans. This dish gathered 1,294 likes following the European Union survey. It is a satisfying and delicious dish, known to all Romanians and indispensable on the tables on holidays. It is obtained from minced meat (and other ingredients) wrapped in pickled cabbage leaves and cooked over low heat. Sarmalutes are traditionally served with hot polenta and hot peppers.

2nd place: & Scaronaltibar & scarončiai (Lithuanian Beetroot Soup)

In the top of the culinary preferences of the Europeans, on the second place was the cold red beet soup from Lithuania, benefiting from over 6000 votes. We have to admit that & Scaronaltibar & scarončiai has a very, very special aesthetic aspect, and the pink color, unique for a soup, catches our eye and invites us to taste it. It is perfect to be consumed in summer because it is served cold. Lithuanian soup is traditionally made from kefir, beets, cucumbers, fresh dill, green onions. Top with half boiled egg, but also a tablespoon of sour cream.

1st place: Shopska (Bulgarian salad)

Most Europeans voted as a Bulgarian salad culinary preference called Shopska. The famous salad clearly detached itself from its rivals, winning first place with over 20,000 votes. It is nutritious, tasty and healthy and is prepared quickly from the simplest and most nutritious ingredients. Anyone can make it at home from ingredients such as: tomatoes, cucumbers, dried or green onions, bell peppers, parsley, mermaid Bulgarian cheese (a kind of Telemea cheese), vinegar, salt, pepper, sunflower oil.

Wild duck with cabbage

Wild duck with cabbage recipes: how to cook wild duck with cabbage and the tastiest recipes for duck on cabbage in a Romanian dish, caramelized duck on a bed of red cabbage, duck breast with mushrooms, duck stew with potatoes, duck with oranges and honey, cakes with cabbage, cabbage with Bulgarian rice, ciolan with sauerkraut, sauerkraut with ham, cabbage with raw ciolan.

Wild duck with cabbage

Meat dishes 1-2 installments 1-2 sour cabbage peppercorns 100g kaizer thyme bay leaves oil 1 glass of wine

Duck wings with cabbage

Dishes, Dishes with duck cabbage (in my case ..wings and duck back) an average cabbage about 1.5 kg a suitable onion 3 tablespoons broth a few cherry tomatoes delicate bay leaves, chopped green parsley peppercorns

Cabbage with duck

Meat dishes 1 duck 1 sauerkraut 200 ml. Oil 2 tablespoons broth salt, pepper

Aromatic caramelized duck on red cabbage bed

Meals, Meat dishes for baked duck: 1 duck 3 sour and hard apples salt, rosemary pepper 5 cloves garlic 5 cloves 1 cinnamon stick 2 tablespoons honey 1 tablespoon dijon mustard 1 orange for cabbage salad: 1 red cabbage 2 red apples a cinnamon tip 1.

Duck with red cabbage and prunes

Meals, Meat meal 4 duck legs one red cabbage 4-5 cloves garlic 100 ml balsamic vinegar duck fat 150 g prunes dried ginger powder thyme 2 tablespoons sugar one tablespoon honey salt 500 g potatoes 500 ml vegetable soup

Duck steak on cabbage in a Romanian dish

Meals, Meat dishes 1/2 large white cabbage 1 large carrot 3 tablespoons broth dill thyme salt pepper paprika duck meat (I used the chest and thighs)

Duck On Cabbage

Dishes with duck meat - 2.3 - 2.5 kg carrots - 0.3 kg salt - 5 gr. pepper - 10 gr. sweet paprika - 10 gr. enibahar - 4 gr. path - 3 gr. coriander - 3 gr. thyme - 10 gr. bay leaf - 3 gr. onion - 0.4 kg garlic - 80 gr. (optional) sour cabbage - 3-4 kg of tomato juice.

Duck on cabbage

for 4 servings: & nbspo rate of 1 kg and a half & nbsp1 kg of sauerkraut & nbsp2 quince apples & nbspun hot peppers & nbsp3 thyme branches & nbsp10 coriander seeds & nbsp5 minced cloves a teaspoon of ground cumin & nbsp4 bay leaves.

Duck on cabbage

Meat dishes - a large sweet cabbage - 2 ducks - thyme - 2 bay leaves - 2 large onions - 2 carrots - peppercorns - broth - 3 tablespoons delicate - a sprig of dill - a little oil

Ingredients for the recipe for smoked sarmale, in pickled cabbage leaves

  • 1kg minced meat mixture pork + beef
  • Smoked ciolan & frac12
  • 200g rice
  • 3 onions
  • A carrot
  • A sauerkraut
  • & frac12 fresh cabbage
  • 3 tomatoes
  • 50g olive oil
  • A tablespoon of Malay flour
  • An egg
  • Tomato sauce
  • Green dill, I used frozen dill.
  • Ground pepper and berries, bay leaves, turmeric, dried thyme sprigs, salt

Preparation for the sarmale recipe

Put the cabbage in cold water for desalination & hellip
Cut the onion into cubes, put the carrot through a small grater and put it in a little oil, then add the rice, chopped dill, a dried hot pepper, pepper, salt, turmeric, a little tomato sauce and a tablespoon of corn. Leave on the fire for 5-6 minutes.

Leave everything to cool well then mix with the minced meat, put the egg and with a wooden spoon mix the whole composition well.
Wash the cabbage well in cold water then prepare the sheets for packing the sarmales.
In the pot where we put the sauerkraut to boil, first put the freshly chopped cabbage, in the middle place the smoked ciolan then sliced ​​tomatoes, bay leaves, peppercorns, thyme.

After we have packed the sarmales, we place them nicely in the pot, on top we put the finely chopped pickled cabbage stalks, sliced ​​tomatoes, hot dried pepper, tomato sauce, we add enough water to cover all the sarmales and a finger above.

How to boil sarmales?

I boiled them on top of the stove over high heat until they boil, then over low heat, economically, for about two hours.
The spoonful of corn helps to bind the composition better, the freshly chopped cabbage at the bottom of the pot does not increase the stuffing too much, it gives them a little sweetness.

The recipe and the pictures belong to Cristina Manole and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 9.25.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Smoked sarmale, pork and beef, in sauerkraut sheets

Ingredients for the sarmale recipe with pork

  • 1 kg of pork
  • 7 larger onions (1 kg)
  • 4 carrots
  • 2 bunches of parsley
  • 1 dill bunch
  • 2 cups rice (400 g)
  • salt
  • 1 teaspoon pepper
  • oil
  • 1 l of tomato juice (I had homemade kapia pepper broth and used 200 g)

How do we prepare sarmalele with pork in pickled cabbage leaf?

First I puffed the rice a little, after I washed it.

I put a pot with a little oil, and then I put the chopped onion and let it harden a little, then I added the carrots given through the grater. I mixed well and let it harden, then I added salt, pepper, parsley and chopped dill.

I let it cool a bit and I added the puffed rice, kapia broth and finally the meat. I mixed well and turned the sarmale.

On the bottom of the pot I put a little thyme, parsley tails and dill. After we finished between the sarmale we put a few slices of kaizer, that's how we like it.

Put enough water to contain sarmale and mix with tomato juice.

Let it boil slowly, about 3-4 hours.

I, to realize when I'm ready take out and taste.

They can be served with sour cream, hot peppers and polenta, as you prefer.

That is between us, I am pleased to count them & # 128514 & # 128514 & # 128514.

From the composition more come out depending on how small you make them, I make them bigger. I only got 120 pieces.

The recipe and the pictures belong to Larisa Zamfir and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 9.

Re & # 539 recipes with Gina Bradea & raquo Food recipes & raquo Sarmale with pork in pickled cabbage leaf

Special mentions

If you think that the cabbage juice diet is too complicated, on the grounds that it would keep you tied to a juicer, know that it is not so. There are high quality juices, without added sugar or preservatives, on the market. Being pasteurized, you can take them with you to the office, so nothing can stop you from losing weight!

Don't forget to drink enough water, 1.5 - 2 liters per day, to support the process of eliminating residues from the body. Unsweetened herbal and fruit teas are also allowed.

Disclaimer: The information in this article belongs exclusively to the author of this material and gives a personal experience in the fight against extra pounds. Any medical recommendation contained in this material is for informational purposes only. The results are not typical, they can vary from individual to individual and may depend on everyone's lifestyle, health, but also other factors.

Video: Merry Christmas To Glasgow:-! How To Make The Traditional Slovak Sauerkraut Soup Kapustnica. (June 2022).


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