Authentic Slovak cabbage soup recipe

Place the meat in slightly salted water, cook until soft, remove and after it has cooled down, cut it into pieces. Keep the broth.

Sauerkraut, if it is very sour, rinse it with water and cut it into shorter pieces. Pour it into a pot, add pre-soaked dried mushrooms, and bay leaves and cook in a small amount of water until almost soft.

Cut the bacon into small pieces and let it partially melt in the pan. Add the finely chopped onion, fry until translucent, sprinkle with a spoonful of flour and fry the light broth while stirring constantly.

When the cabbage is almost soft, add the broth from the smoked meat and a little ground pepper. Mix the prepared broth with a little water and thicken the cabbage with the broth.

Cut the sausage into rounds, briefly fry it in lard and then scrape everything into the soup with a spatula.

On a moderate heat input, let the soup cook slowly for about 20 to 30 minutes, stirring occasionally, until the cabbage is completely soft.

Finally, add the chopped smoked meat to the soup. Taste the finished soup and, if necessary, add salt and spices.