Zelnicky Czech Sauerkraut Crackers

Zelnicky Czech Sauerkraut Crackers

Czechs and sauerkraut, it goes together! I'm here with a great recipe for zelnicky, salty crackers made with sauerkraut. Just a few humble ingredients and there's a delicious treat that will catch you by surprise!

Course Appetizer, Snack

Cuisine Czech

Keyword Recipes with sauerkraut

Prep Time 15

Cook Time 25

Total Time 40

Servings pieces

Calories 70kcal

Author Petra Kupská

Ingredients

9 ounces sauerkraut (255 g) without brine, squeezed
2 cups all-purpose flour (260 g)
4 and ½ ounces pork lard (130 g) or any solid shortening
1 and ½ teaspoons salt
1 teaspoon caraway seeds crushed

Instructions

Drain and squeeze the sauerkraut. Cut it finely with a sharp knife so that there are no long shreds.
Put the chopped sauerkraut, lard, flour, salt, and crushed caraway seeds in a large mixing bowl. Work into a soft dough. If it is too sticky, sprinkle with flour and work it into the dough.
On a floured pastry board, roll out the dough to a thickness of about ⅛" (0.4 cm). Using a glass or a cookie cutter of about 3" (7 cm) in diameter, cut out rounds. For a lazy option, cut the dough into strips and then into squares.
Use a flat knife to lift the cut zelnicky and transfer them to a baking tray lined with baking paper. If you don't have baking paper, an ungreased cookie sheet will work too.
Bake the biscuits in a preheated oven at 392°F / 200°C for 20-25 minutes. Their surface should be golden but not brown.

Notes

Makes about 30 pieces of zelnicky.
SERVING: These crackers taste great just like fried chips, salty nuts, or any other snack. Or have a glass of white wine with them. Bake them for a family gathering or if you want to introduce Czech cuisine to your good friends. Arrange the biscuits in a bowl and put them on the table for everyone to take as they like.
Tweak the recipe by adding ground crackling, a little black pepper, or sweet ground paprika. Some people also add bacon or other smoked meat cut into small cubes.
The crackers have a unique, slightly sour taste thanks to the sauerkraut. Right after baking, the zelnicky biscuits are wonderfully crunchy. If you leave them out overnight, they soften a bit the next day. However, they still taste great.

Nutrition