Braised Sauerkraut – Czech Dušené kysané zelí
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5.0
39 reviews
Excellent
Braised Sauerkraut – Czech Dušené kysané zelí
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This Czech-style braised sauerkraut boasts a deep, flavorful profile. It is glossy, creamy, and has just the right amount of juice. Cooked with onions and bacon, it makes a perfect side dish for classic Czech meals like Vepřo knedlo zelo.
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Ingredients
- 1 pound Sauerkraut Polish or German style
- 2 medium onions
- 3 ounces smoked bacon
- 1 Tablespoon pork lard (or canola / sunflower oil)
- 1 teaspoon ground caraway seeds or crushed
- 2 Tablespoons granulated sugar the exact amount depends on the sweetness of the sauerkraut
- 2 Tablespoons all-purpose flour
- salt the exact amount depends on the saltiness of the sauerkraut
- water as required
Instructions
- Before you start cooking: Peel 2 medium onions and chop them finely. Drain 1 pound sauerkraut; reserve the brine for later. If the sauerkraut contains large pieces, cut them into smaller ones. Cut 3 ounces smoked bacon into ⅓-inch cubes.
- In a saucepan, melt 1 Tablespoon pork lard over medium heat. Add the chopped onion and cook until it becomes translucent, stirring occasionally to prevent burning. This should take about 5-8 minutes. Then, add 1 teaspoon ground caraway seeds and stir.
- Add the cubed bacon and fry for 5 minutes, stirring continuously. Then, mix in the sauerkraut. If the reserved brine is not too sour, you can add about ½ cup. If it is too acidic, use ½ cup of water instead. Alternatively, you can compromise by adding ¼ cup of the brine and ¼ cup of water to the sauerkraut.
- Lower the heat, cover the saucepan with a lid, and let the sauerkraut braise for 15 minutes.
- After 15 minutes, stir in 2 Tablespoons granulated sugar. Add 2 Tablespoons all-purpose flour and mix. Cook on low heat for a further 15 minutes. Braised sauerkraut will thicken and get a nice glossy look.
- Season the finished sauerkraut with salt and sugar to your liking. Serve warm as a side dish.
Notes
- The basic recipe makes about 4 yields.
- The total braising time for sauerkraut should not exceed 30 minutes to avoid overcooking.
- There's no need to rinse or soak the sauerkraut before cooking, but if the flavor is too sharp, you can rinse it in a colander under running water to reduce the sourness.
- Bacon is essential to this recipe. While you can omit it, the sauerkraut won't have the expected final taste.
- Czech braised sauerkraut should be creamy, achieved by adding an adequate amount of water and thickening it with flour.
Genuine Reviews
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Overall Rating
5.0
39 reviews
Excellent
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