Kapustnica

Cook the Pork and Sausage

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the pork shoulder pieces and cook until browned on all sides. Remove the pork and set aside.

In the same pot, add the sliced smoked sausage and cook until lightly browned. Remove the sausage and set aside.

Sauté the Onions and Garlic

In the same pot, add the finely chopped onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the Sauerkraut and Spices

Stir in the sauerkraut, sweet paprika, caraway seeds, and bay leaves. Cook for about 5 minutes, stirring occasionally.

Add the Liquid and Meat

Pour in the water or beef broth.

Return the browned pork and sausage to the pot.

Add the soaked and chopped dried mushrooms, including their soaking liquid, making sure to avoid any sediment at the bottom.

Simmer the Soup

Bring the mixture to a boil, then reduce the heat to low.

Cover and let it simmer for about 1 hour, or until the pork is tender.

Add the Potatoes

Add the potato chunks to the pot and continue to simmer for another 30 minutes, or until the potatoes are cooked through and tender.

Season and Serve

Stir in the marjoram and season the soup with salt and black pepper to taste.

Remove the bay leaves before serving.

Ladle the kapustnica into bowls and garnish with fresh chopped parsley.