Reviewer:

Cooking Level: Beginning

Reviewed: Dec. 15, 2011

Good soup but not a classic Slovak recipe. This soup if prepared on the eve of Christmas would not have had meat, as it was a holy day to fast. But very tasty soup and well written.

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4 users found this review helpful

Reviewer:

DadinMass

Cooking Level: Professional

Living In: Sturbridge, Massachusetts, USA

Reviewed: Nov. 22, 2011

Hey, I'm not Laura, I'm just bootlegging her reviews. This is the ABSOLUTE BEST kapustnica recipe on the North American Continent. Try it. I've had Slovak friends in fits because they've not tasted anything like it since they lived back home. One of the most surprisingly flavorful meals you'll ever have. I wish I could find the person who submitted it, zizala. A pure genius!

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3 users found this review helpful

Reviewer:

Laura

Reviewed: Jan. 3, 2011

Made it for a Christmas party. Very divergent opinions. Some Russian friends felt it was really spicy (???) others loved it. I think spicy actually meant too "paprilkay" but who knows. Here is my opinion: Disgusting combination of sauerkraut and pork led to a greasy soup that was also very very - yes - sour. It was thoroughly unpleasant, making a fair number of people sick. In the end a lot of wasted money on specialty ingredients. Would have been better off with borscht or something similar. Try it at a restaurant first.

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5 users found this review helpful

Reviewer:

ben

Cooking Level: Expert

Reviewed: Dec. 27, 2010

I made this in honor of my Gpa, who was 100% Slovak. We had it for Christmas Eve, and everyone thoroughly enjoyed it. Wish I had made a double batch! None of us thought it tasted too "krauty." I used Andoullie sausage because I couldn't find Hungarian sausage. The mushrooms gave us a problem, as they were gritty, and we didn't rinse or soak them ahead of time, which may just be a rookie error. This is definitely the start of a new tradition in our home. Thank you so much for sharing!

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7 users found this review helpful

Reviewer:

4kidsinthehouse

Reviewed: Nov. 4, 2010

This is absolutely delicious...so full of flavor! I'm living in the Czech Republic at the moment, and it tastes just like the soup served in my favorite local restaurant. The only change I made was to substitute cream for sour cream, as it was what I had on hand. Thank you for the recipe.

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5 users found this review helpful

Reviewer:

Marni

Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

Reviewed: Feb. 6, 2010

An excellent recipe to use up leftover ham, this is absolutely delicious and easy to make. I did not have Hungarian paprika or Hungarian dry sausage, so I used Spanish smoked paprika and extra leftover sliced ham. I also used chicken broth instead of water. When I make it again, I will not cook the ham for so long, I might add more sauerkraut and prunes, but there is no need to change anything else. I fully expect this to be a leftover favorite, as well..

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8 users found this review helpful

Reviewer:

juicebug

Reviewed: Feb. 27, 2008

Don't be afraid to try this recipe! ;-) I was looking for some sauerkraut soup and decided to try this one although it sounded so strange. Also I am a Czech, so I was intrigued that it was a Slovak recipe. Thanks so much to the poster for sharing it with us! It is absolutely amazing! I love both sauerkraut soups, potato soups and mushroom soups. This soup combines two of them. I think next time I will try to add some potatoes - boiled separately ;-). I used a real wild mushroom mixture - picked by my mom and dried by her. But I think I will be fine using a mixture of dried wild mushrooms which are now available in the supermarkets here in US. The dried plums/prunes - I was reluctant, but they gave the soup an amazing slight hint of them in the final result. Smoked ham - I used a regular ham and added a bit of liquid smoke. Overall this soup was a hit! My husband now considers this my best recipe ever! It made a ton and it didn't really get old to us although we are only two people eating the whole batch.

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27 users found this review helpful