Zelnachka - Czech sauerkraut soup

soups 658 Last Update: Aug 03, 2021 Created: Aug 03, 2021 0 0 0
Zelnachka - Czech sauerkraut soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy
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A rich and warming sweet and sour dish with toasted smoked sausage and aromatic spices is traditionally prepared in the cold mountain regions of the country.

Ingredients

Directions

  1. Peel the onion and cut into cubes. Rinse the sauerkraut, squeeze and cut into small pieces.
  2. In a large saucepan, heat 2 tablespoons of vegetable oil and fry the onions until golden brown, 3-4 minutes.
  3. Pour the cumin, paprika and flour into a saucepan, stir and cook for 1 minute.
  4. Pour 200-300 ml of broth into a saucepan, mix thoroughly so that there are no lumps in the mixture, and pour in the remaining broth.
  5. Add sauerkraut and bay leaf to the broth, cook the soup over low heat for 20 minutes.
  6. Peel the potatoes, cut into large cubes and boil in boiling water until soft for 6-7 minutes.
  7. Cut the sausage into cubes and fry in the remaining oil until golden brown.
  8. Pour the potatoes and sausage into a saucepan, remove the bay leaf, add sugar, salt and pepper to taste, stir and remove the soup from heat.

Zelnachka - Czech sauerkraut soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy

A rich and warming sweet and sour dish with toasted smoked sausage and aromatic spices is traditionally prepared in the cold mountain regions of the country.

Ingredients

Directions

  1. Peel the onion and cut into cubes. Rinse the sauerkraut, squeeze and cut into small pieces.
  2. In a large saucepan, heat 2 tablespoons of vegetable oil and fry the onions until golden brown, 3-4 minutes.
  3. Pour the cumin, paprika and flour into a saucepan, stir and cook for 1 minute.
  4. Pour 200-300 ml of broth into a saucepan, mix thoroughly so that there are no lumps in the mixture, and pour in the remaining broth.
  5. Add sauerkraut and bay leaf to the broth, cook the soup over low heat for 20 minutes.
  6. Peel the potatoes, cut into large cubes and boil in boiling water until soft for 6-7 minutes.
  7. Cut the sausage into cubes and fry in the remaining oil until golden brown.
  8. Pour the potatoes and sausage into a saucepan, remove the bay leaf, add sugar, salt and pepper to taste, stir and remove the soup from heat.

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