Czech Heritage and Dishes · Soups and Stews

Simple Sauerkraut Soup

Sauerkraut Soup is a wonderful winter meal, reminding me of my Czech roots and of my Mother’s homemade sauerkraut.  I’m obsessed with trying new recipes, particularly those of my family roots.

I have followed TresBohemes.com for some time and enjoy their stories and recipes.  This one is delicious and easy to make.  As they say in the Czech Republic, Dobrou chuť (Enjoy Your Meal)!

SIMPLE SAUERKRAUT SOUP

1/2 tablespoon duck fat (you can use butter or olive oil if you prefer)
1 Polish Kielbasa, sliced
2 large potatoes, peeled and diced
1 jar sauerkraut (lightly rinsed and drained)
1 cup fresh cabbage, thinly sliced
1 tablespoon paprika
1 teaspoon garlic powder
salt and pepper
water to cover
2 tablespoons flour
2 tablespoons butter
Sour Cream

  • In a large soup pot, melt the duck fat over medium heat.
  • Add the klobasa and cook until lightly browned.
  • While the klobasa is cooking, peel and cut the potatoes.
  • Once the potatoes are diced, add them to the pot.
  • Next add the sauerkraut and fresh cabbage.
  • Stir everything together.
  • Now add the paprika, garlic powder, salt, and pepper.
  • Stir again and then add water until all of the ingredients are covered (you may add more or less water depending on how thick you like your soup).
  • Next raise the heat to high and bring the soup to a boil.
  • Once the soup has reached a boil reduce the heat to low, cover with a lid, and simmer for 1 to 1 1/2 hours.
  • The soup is finished when the potatoes and cabbage are soft.
  • To thicken the soup slightly and to give it a creamier texture, I like to make a rue once the soup is cooked.
  • To make the rue, cook the flour in a small pan over high heat, stirring continually, until it turns a light brown color. Then add the butter, continuing to stir the mixture until it forms a thick golden paste. At this point you should remove the pan from the heat.
  • Now add a ladle of the soup liquid into the rue and stir it until combined. Repeat this step until the rue has thinned in consistency. Once you have added 3 or 4 ladles of the soup liquid to the rue, you may pour the rue into the soup and stir to combine.
  • Serve garnished with a spoon of sour cream and a slice of Czech rye bread.

Recipe from tresbohemes.com

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