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
- 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
Cabbage Rolls were not a part of my childhood but I enjoyed them as an adult at Hungarian restaurants. I’ve never made cabbage rolls but I loved the idea of soup, my go-to meal in winter.
This is a simple and wonderful soup. The rice absorbs much of the broth, but you could easily add more broth or vegetable juice. Yummy!
CABBAGE ROLL SOUP
1 large onion diced
3 cloves garlic minced
1 pound lean ground beef
½ pound lean ground pork
¾ cup uncooked long grain rice
1 medium head cabbage chopped (core removed)
1 28 ounce can diced tomatoes
2 tablespoons tomato paste
4 cups beef broth
1 ½ cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon Worcestershire sauce
1 bay leaf
salt and pepper to taste
In a large pot, brown onion, garlic, pork and beef. Drain any fat.
Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
Remove bay leaf and serve.
If you prefer a thinner soup, add more beef broth to reach desired consistency once rice is cooked.
Over the past year, I have tried several versions of Hungarian/Slovak/Czech Goulash. This recipe used pork and a lot of paprika and marjoram. At first I was hesitant to use that much spice but, trust me, it’s worth it. This flavorful Goulash soup is wonderful paired with a crusty bread.
1 ¼ lb. pork shoulder (you may substitute with beef or use half pork and half beef) into 1-inch cubes
1 large onion, finely chopped
3 tbsp. lard or cooking oil
2 garlic clove, crushed
2 tbsp. paprika
1/2 tbsp. ground caraway seeds
1 tbsp. marjoram
12 oz. potatoes
1 medium carrot diced
2 stalks of celery chopped
1 medium parsley root diced (I substituted 1 chopped red pepper)
1 large tomato chopped (I substituted a 16 oz. can diced tomatoes)
1.5 liter (or 4.2 cups) water
Salt and pepper
- Heat oil or lard in a large pot and cook the onions until translucent.
- Add the meat and fry until it is pale brown and sealed.
- Add parsley, carrot, celeriac, paprika, marjoram tomato and simmer over low heat until the meat is half cooked. (I added garlic at this point vs. later
- Add water and simmer gently for another 30-40 minutes.
- Add potatoes and cook for further 10-20 minutes until the potatoes are cooked.
- At the very end, add the crushed garlic and cook for another minutes.
- Turn off the heat and season with salt and pepper.
- Serve hot.
Recipe slightly adapted from Global Slovakia course Slovakia: Beyond the Known