Czech Cabbage Soup Food

CZECH CABBAGE DISH

Steps:

• Bring a large pot of lightly salted water to a boil. Blanche cabbage briefly in boiling water, remove and drain immediately.
• In a large skillet, brown bacon over medium heat until opaque; remove and drain on paper toweling.
• Remove all but 1 tablespoon of bacon grease from the skillet; add the 1 tablespoon vegetable oil and heat over medium heat. Add onion, celery and bell pepper and saute until crisp-tender.
• In a large bowl combine the prepared cabbage, bacon, sauteed vegetable mix (with oil), vinegar, salt and pepper. Mix well and serve warm, or chill and serve later.

KYSELICA

Steps:

• In a saucepan, boil ¾ cup/200ml of water and add the sauerkraut. Cook on medium / low heat for 15 minutes.
• At the same time, in a large pot, boil the potatoes in the remaining water. Season with salt and pepper and add the caraway seeds, bay leaves and whole allspice berries. Cook for 30 minutes over medium heat.
• Once the potatoes are almost cooked, add the sauerkraut and cooking water and simmer over very low heat.
• In a frying pan, melt the butter and brown the onions for two minutes. Add the bacon and sausage. Mix well and cook on medium heat for 5 minutes. Set aside.
• Gently heat the milk, add the flour, whisk and pour the mixture into the pot and stir well.
• Add the fried onion, sausage and bacon. Increase the heat to medium and cook for 15 minutes without stirring.
• Turn off the heat and stir in the sour cream. Season with salt and pepper again.
• Serve hot with bread.

ZELňAčKA - CZECH SAUERKRAUT SOUP

Steps:

• Peel the onions and chop them finely. Place a heavy-bottomed saucepan on the stove on medium heat. Heat the fat in it, carefully throw in the onions, and let them turn translucent. It takes about five minutes. Do not forget to stir.
• Reduce the temperature a little. Add the flour, sweet paprika, and caraway seeds to the onions. Sauté for about half a minute to a minute, keep stirring.
• Start adding the chicken stock in batches and gradually whisk to prevent lumps from forming. Bring to a boil.
• Meanwhile, prepare the Sauerkraut and potatoes. Drain the Sauerkraut, but keep some brine aside for possible soup acidification later. Do not rinse the kraut-if it has long fibers, cut it into smaller pieces. Peel and cut the potatoes into small cubes about ½ inch in size.
• Put the Sauerkraut and potatoes in the soup. Add the bay leaves. Turn down the heat, cover the pot and let it bubble for about 20 minutes.
• Season with salt, pepper, and sugar. If the soup is not acidic enough, add the brine you reserved from the Sauerkraut at the beginning of cooking.
• Cut the sausage into rounds and pan-fry them in a teaspoon of lard. Throw fried sausage into the soup and stir.

CZECHOSLOVAKIAN CABBAGE SOUP

Steps:

• Place beef bones, onions, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with type and paprika.
• Roast, uncovered, in 450 degree oven for 20-30 minutes or until meat is brown.
• Transfer meat and vegetables into a large kettle.
• Using a small amount of water, scrape browned meat bits from roasting pan into kettle.
• Add water, cabbage, tomatoes, salt and Tabasco; bring to a boil.
• Cover and simmer 1 1/2 hours.
• Skim off fat, and add parsley, lemon juice, sugar and sauerkraut.
• Cook, uncovered, for 1 hour.
• Remove bones and short ribs from kettle.
• Cool slightly and remove meat from bones.
• Cut meat into cubes and return to kettle. Cook 5 minutes longer.