Zelňačka – Czech Sauerkraut Soup

Hands up for a bowl of hearty Czech sauerkraut soup! Thick enough for a standing spoon, this 'Zelňačka' is a warm delight on chilly days.

Course Soup

Cuisine Czech

Keyword Sauerkraut Soup, Zelná polévka, Zelňačka

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 536kcal

14 ounces sauerkraut German or Polish style
2 Tablespoons frying fat (preferably lard or sunflower/canola oil)
3 medium onions
⅓ cup all-purpose flour to thicken the soup
1 Tablespoon sweet paprika powder Hungarian-style
½ teaspoon crushed caraway seeds
5 cups vegetable broth or water
4 medium potatoes all-purpose such as Yukon Gold
2 bay leaves
¼ cup granulated sugar the exact amount of sugar depends on the sweetness of used sauerkraut
¼ teaspoon ground black pepper
½ Tablespoon salt
7 ounces sausage e.g. Polish kielbasa

Peel 3 medium onions and chop them finely. Place a heavy-bottomed saucepan on the stove on medium heat. Heat 2 Tablespoons frying fat in it. Carefully throw in the onions, and let them turn translucent. It takes about five minutes. Stir frequently.
Reduce the temperature a little. Add ⅓ cup all-purpose flour, 1 Tablespoon sweet paprika powder, and ½ teaspoon crushed caraway seeds to the onions. Sauté for about half a minute to a minute, keep stirring.
Start adding the 5 cups vegetable broth in batches and gradually whisk to prevent lumps from forming. Bring to a boil.
Meanwhile, prepare the sauerkraut and potatoes. Drain 14 ounces sauerkraut, but keep some brine aside for possible soup acidification later. Do not rinse the kraut—if it has long fibers, cut it into smaller pieces. Peel and cut 4 medium potatoes into small cubes about ½ inch in size.
Put the sauerkraut and potatoes in the soup. Add 2 bay leaves. Turn down the heat, cover the pot, and let it bubble for about 20 minutes.
Season with ½ Tablespoon salt, ¼ teaspoon ground black pepper, and ¼ cup granulated sugar. If the soup is not acidic enough, add the brine you reserved from the sauerkraut at the beginning of cooking.
Cut 7 ounces sausage into round pieces and pan-fry them in a teaspoon of lard. Throw fried sausage into the soup and stir.

The basic recipe makes around 4-5 portions.
SERVING: Serve the sauerkraut soup warm with a slice of fresh rye bread. If you want to smooth the soup, garnish it with a dollop of sour cream when serving. Sprinkle the soup with a bit of chopped green parsley for a more excellent presentation.
Potatoes in acidic environments could have trouble cooking completely soft. Therefore, it is essential to cut the potatoes into small cubes of about ½ inch (1.2 cm) - no larger - before adding them to the soup.
Attention: The exact amount of sugar and salt depends on how seasoned the sauerkraut is and the same for the vegetable broth used.
It's true: The sauerkraut soup tastes even better the next day! It may thicken a little, so add a little water when heating up and stir it into the soup.