Zelňačka – Czech Sauerkraut Soup
User Reviews
5
Zelňačka – Czech Sauerkraut Soup
Description
In Zelňačka, sauerkraut and cubed potatoes create the base of this thick, flavorful soup. Onions are sautéed and blended with flour, paprika, and crushed caraway seeds to produce a mildly spiced roux that thickens the broth. Vegetable broth is added gradually to maintain a smooth consistency, then sauerkraut and potatoes are simmered with bay leaves until tender.
The soup gains depth from sausage slices, which add savory richness, while sugar is used to balance the sauerkraut's natural acidity. The result is a soup with a subtle sweetness that complements the tang and spice, finished with black pepper and salt to taste.
Zelňačka is traditionally served warm accompanied by fresh rye bread, and can be garnished with sour cream and chopped parsley for extra creaminess and color. It often tastes better the next day as the flavors meld. Leftovers can be reheated with added water to adjust thickness as needed. Properly cut small potato cubes ensure the potatoes cook evenly in the mildly acidic broth.
Ingredients
- 14 ounces sauerkraut German or Polish style
- 2 Tablespoons cooking fat preferably lard or sunflower/canola oil, for frying
- 3 medium onion
- ⅓ cup all-purpose flour to thicken the soup
- 1 Tablespoon paprika Hungarian-style, sweet, powder
- ½ teaspoon caraway seed crushed
- 5 cups vegetable broth or water
- 4 medium potato all-purpose such as Yukon Gold
- 2 bay leaf
- ¼ cup granulated sugar the exact amount of sugar depends on the sweetness of used sauerkraut
- ¼ teaspoon black pepper ground
- ½ Tablespoon salt
- 7 ounces sausage e.g. Polish kielbasa
Instructions
- 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.
Notes
- Use small ½ inch potato cubes to ensure even cooking in the acidic soup.
- Adjust sugar and salt according to the sweetness and seasoning of your sauerkraut and broth.
- The soup improves in flavor when reheated the next day; add water to thin if it thickens too much.
- Serve warm with fresh rye bread and optional sour cream and parsley garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 72g | 24% |
| Protein | 16g | 32% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 2936mg | 122% |
| Potassium | 1601mg | 34% |
| Fiber | 10g | 40% |
| Sugar | 20g | 40% |
| Vitamin A | 933IU | 19% |
| Vitamin C | 84mg | 93% |
| Calcium | 105mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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