Kapustnica

Instructions

1. 1 Heat the butter in a large heavy pot over medium heat, add the diced onion, and saute for five minutes until translucent, then add the sweet paprika and caraway seeds and stir for thirty seconds until the spices are fragrant and the onions turn a deep orange color.
2. 2 Add the sliced smoked beef sausage to the pot and cook for three to four minutes, allowing the edges to brown and the smoky fat to render into the onion base, building a deeply savory foundation for the soup.
3. 3 Drain the soaked porcini mushrooms, reserving the soaking liquid, chop the mushrooms roughly, and add both the mushrooms and their strained soaking liquid to the pot for an earthy, woodsy depth of flavor.
4. 4 Add the chopped sauerkraut, bay leaves, and enough water or broth to cover all the ingredients by about two inches, then bring to a boil, reduce heat, and simmer covered for forty to forty-five minutes until the sauerkraut is very tender.
5. 5 Stir the cream into the soup during the last five minutes of cooking, mixing until the broth turns a pale golden color, and if a thicker consistency is desired, whisk the flour into a small amount of cold water and stir it in to simmer for two more minutes.
6. 6 Season generously with salt and black pepper to taste, remove the bay leaves, and serve the kapustnica in deep bowls, traditionally on Christmas Eve, with dense rye bread on the side for dipping into the rich, smoky, tangy broth.