Braised Sauerkraut – Czech Dušené kysané zelí
User Reviews
5
Braised Sauerkraut – Czech Dušené kysané zelí
Description
This recipe for Czech Dušené kysané zelí, or braised sauerkraut, starts with finely chopped onions cooked in pork lard until translucent, then seasoned with ground caraway seeds for flavor. Smoked bacon is added and fried until lightly crisp, providing a savory base. The sauerkraut is drained, rinsed if too sour, and then combined with the bacon and onion mixture. Sauerkraut brine is added to adjust acidity and moisture if suitable, or water is used alternatively.
The mixture is covered and braised gently for 15 minutes to soften and meld flavors. Granulated sugar is stirred in to balance sourness, then flour is blended in to thicken the sauerkraut into a creamy consistency typical of the Czech style. Salt is added to taste depending on the sauerkraut’s saltiness. The dish is cooked carefully not to exceed 30 minutes total braising time to preserve texture.
This braised sauerkraut serves as a hearty and balancing accompaniment to rich meat dishes or traditional Czech meals. Its creamy texture and smoky notes bring complexity while still retaining the tangy essence of fermented cabbage. The preparation emphasizes balancing sourness and texture through rinsing, proper seasoning, and timing.
Ingredients
- 1 pound sauerkraut Polish or German style
- 2 medium onion
- 3 ounces Bacon smoked
- 1 Tablespoon pork lard (or canola / sunflower oil)
- 1 teaspoon caraway seeds or crushed, ground
- 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
- This recipe yields about 4 servings of braised sauerkraut.
- Limit total braising time to 30 minutes to prevent overcooking and preserve texture.
- If the sauerkraut tastes too sharp, rinsing under running water can reduce sourness before cooking.
- Including bacon is important for the intended smoky flavor; omitting it alters the dish significantly.
- Use adequate water or reserved brine and thicken with flour for a creamy, traditional finish.
User Reviews
Overall Rating
5
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