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Braised Sauerkraut – Czech Dušené kysané zelí
5 from 39 votes

Braised Sauerkraut – Czech Dušené kysané zelí

This Czech-style braised sauerkraut blends smoky bacon, onions, sauerkraut, caraway seeds, sugar, and flour to create a creamy and balanced side dish. The sauerkraut is gently cooked until tender and slightly sweetened, thickened into a rich, velvety texture, and seasoned to mellow the sauerkraut’s sourness. Traditional pork lard imparts depth, while caraway adds classic aromatic notes.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 portions
Course: Side Dish
Cuisine: Czech

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Lower the heat, cover the saucepan with a lid, and let the sauerkraut braise for 15 minutes.
  5. 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.
  6. 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.