Zelňačka (Czech Sauerkraut Soup)

Each family treasures its own recipe, passed down through generations, with most incorporating potatoes for added heartiness and sausage for a smoky aroma. Don’t be concerned about its sourness – a touch of sugar and sour cream temper the tanginess, enhancing the overall richness and flavor of the dish.

Similar variations of this soup can be found in Poland and Romania. To truly appreciate zelňačka, you must taste it for yourself.

While it may surprise you initially, you’ll find yourself savoring every last spoonful by the end!

Ingredients

• 16 oz sauerkraut
• 3 potatoes peeled, washed and diced
• 7 oz klobása (Czech smoked sausage or Polish kielbasa, sliced thinly, or cubed)
• 1/3 cup all purpose flour
• 1/4 cup granulated sugar
• 5 cups chicken broth
• 3 onions peeled and roughly chopped
• 3 tbsp lard
• 1/2 tsp caraway seeds crushed
• 1 tbsp ground sweet paprika
• 2 bay leaves
• salt to taste
• pepper to taste

Instructions

• Drain the sauerkraut of brine and retain the liquid for later (we may need to adjust the soup towards the end with it). If necessary, chop the sauerkraut so that the strips are relatively short and thin.
• Melt 1 ½ tablespoon of lard n a thick-bottomed skillet. Add the onion and sauté until translucent and lightly golden.
• Add the paprika, caraway seeds and flour and stir continuously while the mixture cooks for about 1 minute.
• Add in the chicken broth, a little at a time to thin out the roux. Stir continuously with a spoon or a whisk to break apart any clumps. Add in the sauerkraut and pay leaves, turn the heat down to a simmer and cook for about 20 minutes.
• Meanwhile, cook the potatoes in a separate pot of salted water until tender.
• Melt the remainder of the lard in a pan and fry the sausages until browned.
• Once the potatoes are done, add them to the soup, along with the sausage pieces and sugar. Check for taste and adjust with more salt, pepper, sugar or sauerkraut brine if needed. Cook for 5-10 more minutes to let the flavors intermingle.
• Remove the bay leaves and serve with a sprinkling of fresh dill on top, some fresh rye bread and a nice dollop of sour cream for a smooth consistency.