Cook the Book: Slovak Sauerkraut Soup
Recipe GLPR7261411d1e0c24
A hearty Eastern European soup built on a rich pork foundation. Smoked ham hock and pork spareribs simmer with tangy sauerkraut, creating a deeply savory broth balanced by sweet prunes and wine. Dried mushrooms, aromatic spices, and a flour-butter roux add layers of flavor and body to this traditional Slovak comfort dish.
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Ingredients
1 pound smoked ham hock
1 pound pork spareribs (preferably smoked), separated
3 quarts water
2 cups sauerkraut, drained
1 large onion, chopped
6 prunes, pitted and halved
1 cup dry white wine
6-ounce can tomato paste
2 large garlic cloves, finely chopped
1.5 ounces dried porcini mushrooms, soaked 30 minutes, drained, and chopped
1 teaspoon caraway seeds
1 teaspoon dried marjoram
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 teaspoon hot paprika
Directions
Place the smoked ham hock and pork spareribs in a large stockpot. Cover with 3 quarts of cold water and bring to a boil. Skim off any foam that rises to the surface, then reduce heat to low and simmer for about 45 minutes, until the pork is tender.
While the pork simmers, soak the dried porcini mushrooms in water to cover for 30 minutes. Drain and chop the mushrooms, discarding the soaking liquid or reserving it if desired for additional depth.
After the pork has simmered for 45 minutes, add the chopped onion, drained sauerkraut, chopped garlic, and chopped porcini mushrooms to the pot. Stir to combine.
Pour in the dry white wine and stir in the tomato paste, caraway seeds, dried marjoram, and hot paprika. Return the soup to a gentle simmer and cook for an additional 30 minutes.
Add the halved prunes to the soup and simmer for 5 more minutes, allowing their sweetness to infuse the broth.
In a small bowl, whisk together the softened butter and flour to form a smooth paste (beurre manié). Gently stir this mixture into the simmering soup, a little at a time, to thicken the broth and achieve a silky consistency. Simmer for 5 minutes more, stirring occasionally, until the flour is fully cooked and any raw taste has disappeared.
Taste and adjust seasonings as needed. Serve hot in bowls, ensuring each portion includes generous portions of the tender pork and flavorful broth.
