Sauerkraut, smoked sausage and dried mushroom Christmas soup, served on Christmas Eve at every Slovak home and on the menu in Bratislava restaurants through winter.

Kapustnica is the Christmas Eve soup of Slovak tradition, codified across regional families through the 19th century and shared with Czech and Polish neighbours. The soup is the first course on Stedry vecer (Christmas Eve), built on home-pickled kraut, smoked klobasa and dried boletus mushrooms. The Slovak Tourist Board lists kapustnica among the protected regional dishes of the Bratislava and Liptov regions, alongside bryndzove halusky and lokse.

Where to eat Kapustnica in Bratislava

5 editor picks for Kapustnica in Bratislava, ranked by editorial score. All Bratislava signature dishes · Kapustnica across every city.

Make it at home

Serves 62 hrEasy

Ingredients

  • 1 kg sauerkraut with brine
  • 2 smoked Slovak klobasa or kielbasa sausages, sliced
  • 200 g smoked bacon, cubed
  • 30 g dried boletus mushrooms
  • 2 onions, diced
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon paprika
  • 1 tablespoon caraway seeds
  • 100 g dried prunes (optional)
  • Salt, pepper, sour cream to serve

Method

  1. Soak the dried mushrooms in 500 ml warm water for 30 minutes; reserve the soaking liquid.
  2. Render the bacon in a heavy pot.
  3. Add the onion and garlic, soften until translucent.
  4. Add paprika and caraway, stir for 30 seconds.
  5. Add the sauerkraut with its brine, the sliced sausage, bay leaves and the mushrooms with their soaking liquid.
  6. Top with water to cover, simmer gently for 90 minutes.
  7. Stir in the prunes for the last 15 minutes if using.
  8. Season, serve with a generous spoonful of sour cream.

Editor tip. Make kapustnica a day ahead; the flavours deepen overnight in the fridge.

Common allergens: Gluten.