Wallachian Kyselica Soup

Experience the delightful flavors of Czech cuisine with this tasty Kyselica sauerkraut soup. It is a wholesome dish that can serve as a satisfying meal on its own. Time to start cooking!

Course Soup

Cuisine Czech

Keyword Recipes with sauerkraut

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 227kcal

Author Petra Kupská

Ingredients

Cooking sauerkraut

1 pound sauerkraut Czech, German or Polish style
1 cup water
½ teaspoon caraway seeds
2 bay leaves

For the Kyselica soup

3 medium potatoes
8 allspice
4 ounces smoked sausage
3 ½ ounces smoked bacon
1 medium onion
¾ cup sour cream 15-18% fat content
1 Tablespoon lard (or unsalted butter)
1 Tablespoon all-purpose flour
¼ cup milk lukewarm
½ teaspoon caraway seeds
1 teaspoon salt
3 cups water

Cups - Metric

Instructions

Get prepared: Peel and chop 1 medium onion. Cut 4 ounces smoked sausage into slices. If the sausage is in an artificial casing, peel it first. Use a peeler to remove the skin from 3 medium potatoes and cut them into pieces about 1 inch (2.5 cm) thick. Cube the 3 ½ ounces smoked bacon as well.
Cook sauerkraut: Place 1 pound sauerkraut in a larger saucepan with its juices and pour 1 cup water over it. Add ½ teaspoon caraway seeds, 2 bay leaves, and 8 allspice berries. Cover and bring to a boil, then reduce the heat to one-third. Simmer gently for about 20 minutes so that the kraut is tender.
Meanwhile, pour 3 cups water into a smaller saucepan. Add 1 teaspoon salt, ½ teaspoon caraway seeds, and the diced potatoes. Bring to a boil, then reduce the heat to one-third. Cover and cook gently for about 10 minutes, until the potatoes are almost tender.
Heat 1 Tablespoon lard in a skillet over medium-high heat. Add the chopped onion and fry for about 5 minutes, stirring constantly. Add the sausage slices and bacon cubes. Cook for another 5 minutes until golden brown. Set aside.
When the potatoes are almost tender, add them to the saucepan with the cooked kraut, along with the water in which they were cooked.
Whisk 1 Tablespoon all-purpose flour in ¼ cup milk (lukewarm) so that there are no lumps. Stir the milk and flour mixture into the soup.
Add fried onions, sausage and bacon. Mix well. Cover and simmer over low heat for about 15 minutes. Stir from time to time as the flour tends to settle to the bottom of the saucepan and form lumps.
Finally, remove the soup from the heat source and stir in ¾ cup sour cream. Do not cook anymore. Season to taste with salt and possibly ground black pepper.

Notes

The basic recipe makes 6 portions.
SERVING: Serve Kyselica soup preferably with a slice of crusty bread, as a breakfast soup or a light lunch.
Do not cook potatoes in the same saucepan as sauerkraut. The potatoes would not soften, you have always to cook them separately.
If you have leftover soup, cover it with a lid when completely cooled and store it and the pot in the refrigerator. It will keep for 4-5 days.
Reheating: Heat the required amount of soup in a pot on the stovetop. The soup will probably thicken overnight. If this is the case, add a tablespoon of water and stir.

Nutrition