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5.0 from 39 votes

Braised Sauerkraut – Czech Dušené kysané zelí

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.

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

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

    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

  • 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.