Slovak national dish Kapustnitsa

1 . Stage

Soak dried mushrooms in cold water for 2 hours.

2 . Stage

Finely chop the onion. Cut smoked meat into medium slices. Fry in sunflower oil. Heat on high heat. Preferably cook cabbage in a pot with a thick bottom.

3 . Stage

Constantly stirring the meat and onions, add sweet paprika. Be careful not to let the paprika burn.

4 . Stage

Pour in the broth and bring to a boil.

5 . Stage

Drain the water from the mushrooms and add to the broth. Add the sauerkraut, allspice and black pepper. Stir gently. Bring to a boil, turn down the heat and simmer until the cabbage is tender.

6 . Stage

Cut the sausage into rings. Slices of prunes

7 . Stage

Fry the sausage in a pan for a few minutes. The fire is active and when the cabbage is ready, add the sausage to the sprouts.

8 . Stage

Peel and grate potatoes on a fine grater. Add to the sprouts. Add prunes. Bring to a boil, turn down the heat and simmer for 5 minutes. Bon appetit!