The Slovak National Dish is “Cabbage” Recipe
This recipe is considered a classic of the national Slovak cuisine. Knock on any door on December 24 for Christmas, and you will be invited to the table with a tureen or a large bowl of cabbage in the center. There are recipes that are prepared within two days. I’ll treat you to a hearty cabbage soup. Come in!
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Soak dried mushrooms in cold water for 2 hours.
  2. Finely chop the onion. Cut the smoked meat into medium pieces. Fry in sunflower oil. The fire is active. It is advisable to cook cabbage in a saucepan with a thick bottom.
  3. Constantly stirring the meat with onions, add sweet paprika. Be careful that the paprika does not burn.
  4. Pour in the broth and bring to a boil.
  5. Drain the water from the mushrooms and add to the broth. Add sauerkraut, allspice and ground black pepper. Mix gently. Bring to a boil, reduce the heat and simmer until the cabbage is ready.
  6. Cut the sausage into rings. Prunes cut into pieces.
  7. Fry the sausage in a frying pan for a few minutes. Turn on the heat, and when the cabbage is ready, add the sausage to the bowl with the cabbage.
  8. Peel the potatoes and grate them on a fine grater. Put it in a bowl with cabbage. Add prunes. Bring to a boil, reduce the heat and cook for 5 minutes. Slovak cabbage soup is ready. Serve hot!
  9. Bon appetit)
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