Czech Sauerkraut Soup Food

CZECH VEGETARIAN SAUERKRAUT SOUP (ZELňAčKA)

Steps:

• Combine the sauerkraut with the water in a medium-size pot, and bring to a boil over high heat.
• Lower the heat, add the potatoes, and cook until soft, 12-15 minutes.
• Mix the sour cream with the flour in a small bowl, and stir it into the soup. Add the salt. Cook, stirring occasionally until the soup thickens slightly, about 3 minutes.
• Stir in the egg and cook for another 2 minutes. Add the sugar and black pepper, if using .
• Ladle the soup into a bowl and serve with a soft-boiled egg (optional).
• Store the soup, covered, in the refrigerator, for up to 3 days. Don't freeze-the soup would separate and become grainy.

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.

SAUERKRAUT SOUP

Steps:

• Cook and stir smoked sausage and onion in a large saucepan over low heat until lightly browned, about 15 minutes; stir in flour to coat the sausage and onion. Gradually stir in milk, followed by half-and-half. Raise heat to medium, and simmer the soup until thick, about 5 minutes. Stir in thyme. Mix sauerkraut and its juice into the soup and cook just until sauerkraut is heated through, 1 to 2 more minutes.

CZECH SAUERKRAUT SOUP

Steps:

• Put the onions into the saucepan with the little bit of oil and cook over low heat until lightly yellowed do not brown.
• Add water and potatoes with salt and caraway seed. Let it cook for few minutes then add sauerkraut and polish kielbasa.
• Let it cook for at least 20 minutes or until potatoes are soft. Then add some sour cream, pepper and vinegar if needed.

SLOVAK SAUERKRAUT CHRISTMAS SOUP

Steps:

• Place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. Add the sausage and whole piece of ham. Let it simmer over medium heat for 1 1/2 hours. Add the prunes after the first hour.
• Remove the meat from the soup, and set aside. Remove bay leaves, and discard.
• Heat the oil in a large skillet over medium heat. Add the onion, and fry until clear. Sprinkle the flour and paprika over the onion; cook and stir for a minute. Gradually stir in the water with a fork so that no lumps form. Bring to a boil, and allow to thicken. Pour into the soup pot. Cube the sausage and ham, and stir into the soup. Bring to a boil, and cook for another 10 minutes.
• To serve, ladle into bowls, and top with a dollop of sour cream.