The Recipe · No.797 · Kapustnica

Kapustnica, and Where to Source It

Simmer the smoked meats and sauerkraut together for hours until the cabbage goes fully tender and the smoke works through the broth. A handful of dried plums cuts the sourness with a quiet sweetness.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook2 hr
Makes6 servings
CuisineSlovak
Cook it with
Instant PotSlow cookerOne-pot
Can you make Kapustnica in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Part One
The Ingredients — and where to get them
Sauerkraut
With its brine, for the sharp backbone that mellows over the long cook. A live barrel kraut has real depth.
4 cups
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Smoked pork
A shoulder or hock for the smoky, salty base. A real smokehouse cut carries it.
1 lb
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Smoked sausage
Sliced in near the end. A butcher klobása is best.
8 oz
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Dried mushrooms
Soaked for an earthy depth and their soaking liquid.
1/2 cup
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Dried plums
A few, to sweeten and balance the sour kraut.
8
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Build the potCombine sauerkraut, smoked pork, soaked mushrooms, and plums with water.
  2. Simmer longBring to a boil, then simmer covered about 1.5 hours until the pork softens.
  3. Add sausageShred the pork back in and add the sliced sausage.
  4. Season and finishBloom paprika in a little fat, stir it in, and simmer 20 min more.
Part Three
The Toolkit

Stock pot · Skillet · Tongs

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© 2026 5best2buy · Worth The Hunt · Recipe No.797