Sauerkraut soup is a very original-tasting soup that will exceed your expectations. The combination of paprika, flavors of kielbasa, potatoes, and the cream base is simply irresistible. It is simple and fast to prepare. If you like kielbasas or hot dogs, then you will find this soup being one of...
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Tom the Chef Founder
* Skip kielbasa and substitute the chicken broth for vegetable broth for a vegetarian option.
**This recipe assumes that you are working with a sodium-free broth (broth with no salt added). If you are working with broth that includes sodium, adjust the amount of salt based on your taste preference.
Let’s start the preparation of Czech Sauerkraut Soup Zelňačkaby sautéing the vegetables.
1 large onion – finely chopped
Sauté with occasional stirring until glossy (about 3 – 4 minutes).
1 LB of Polish kielbasa – diced
Sauté for an additional 2 – 3 minutes with occasional stirring until the kielbasa releases some fat and gets partially seared.
2 LB sauerkraut – drained
1 LB of potatoes – diced
Sauté for an additional 2 minutes with constant stirring.
2 TBSP of paprika
¼ cup of all-purpose flour
Thoroughly stir together until nicely combined (about 30 seconds to 1 minute).
3 TBSP of All-Purpose flour
Thoroughly stir together until nicely combined (about 30 seconds).
Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.
Tom the Chef Founder4 cups of chicken broth
Reserved liquid from sauerkraut
1 cup of water
2 TBSP of butter
3 TBSP of granulated sugar
2 dried bay leaves
2 TSP of caraway seeds – whole
½ TSP of ground Allspice
1 TSP of salt
½ TSP of ground pepper
Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.
Lower the heat to medium and cook for 25 minutes with occasional stirring (or longer if potatoes are not fully cooked).
Remove the bay leaves.
Optionally, add water or broth if the liquid evaporates more than it should and then cook for an additional 3 minutes.
Taste and add salt and/or pepper if needed.
Czech Sauerkraut Soup Zelňačka with a touch of sour cream and decorate with parsley.
Pairs great with fresh bread of any kind.
Bill Resident Chef
Chef Jeff Cool Cook Tom the Chef Founder Bill Resident Chef
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