Sauerkraut Soup: 1 Authentic Taste Secret
A hearty and tangy Czech Sauerkraut Soup (Zelnacka), a traditional Eastern European classic perfect for cold days. This soup features sauerkraut, smoked sausage, potatoes, and spices for a deeply comforting flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 – 6 servings 1x
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Czech, Slovak, Eastern European
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon lard or oil (sunflower or vegetable oil)
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1½ teaspoons sweet paprika
- 3 cups sauerkraut, drained but not rinsed
- 5 cups water or low-sodium broth
- 2 medium potatoes, peeled and diced
- 7 oz (200g) smoked sausage, sliced (kielbasa or Czech-style klobása)
- 1 bay leaf
- Salt and black pepper, to taste
- Optional: 1 tablespoon flour (for slightly thicker soup)
- Optional: pinch of caraway seeds or marjoram
Instructions
- Heat oil in a soup pot over medium heat. Add onion and cook until golden. Stir in garlic and paprika for 30 seconds.
- Stir in drained sauerkraut, add water or broth, and bay leaf. Bring to a boil.
- Add potatoes and sausage. Lower heat and simmer 25–30 minutes, until potatoes are tender.
- Season with salt and pepper. For a thicker soup, stir in flour slurry and cook a few more minutes.
- Remove bay leaf and serve hot with rye bread or crusty rolls.
Notes
- Do not rinse sauerkraut unless it is overly salty; you want to keep its natural tang.
- Smoked sausage adds authentic flavor; substitute mushrooms for a vegetarian version.
- For regional flair, add marjoram or caraway seeds near the end.
- If the soup is too sour, balance it with a pinch of sugar or a splash of cream.
- The soup tastes even better the next day after the flavors meld.
Nutrition
- Serving Size: 1 serving (approx. 1/5th of recipe)
Find it online: https://quizsavor.com/sauerkraut-soup-recipe/