Czech Heritage · Holidays · My Roots

Slovak Sauerkraut Soup

Czech and Slovak heritage is of great interest to me, given my Father’s family roots.  Late 2020, I participated in ‘Czech & Slovak Christmas’ offered through Global Slovakia Academy.  It was a wonderful class, offering education of the Slovak advent and holidays, celebrations and food.

One of the recipes shared was this Slovak Christmas Sauerkraut Soup.  It is traditionally made for Christmas Eve. I was not willing to wait until next December to make the soup!  The ingredients are things our ancestors would have had on hand:  wild dried mushrooms, sauerkraut, smoked sausage, etc.

I love to tweek recipes and decided to add homemade egg noodles for the last hour of cooking and loved the addition.  The soup was thick enough, so I chose not to add the flour and additional water.  This is a hearty soup and great paired with a hearty roll or rye bread.

SLOVAK CHRISTMAS SAUERKRAUT SOUP

1 package (32 oz) sauerkraut
2 quarts chicken or beef broth
6 whole black peppercorns
4 bay leaves
2 cups of dried wild mushrooms
1 klobásaor chorizo (Note: I used Kielbasa)
½ cup pitted prunes
1 large onion chopped
3 tsp sweet paprika
2 tbsp vegetable oil
Optional:  2 tbsp plain flour and 1 cup water
Salt and pepper
Optional:  I added homemade egg noodles to the soup about an hour before serving
  • If you are not keen on the sour flavor of the sauerkraut, you can wash it before proceeding with the recipe. However, we do recommend keeping it as it is – this is when it contains the most goodness and gives the iconic flavor and smell to the soup. Fry the onion in a large pot over medium heat. Traditionally, Christmas Eve dinner was strictly meat-free. Leave klobása out if you wish to stick with the tradition.
  • Place the sauerkraut, broth, peppercorns, bay leaves, salt and mushrooms into a large pot and bring to a boil. Add the sausage, prunes, and paprika. Lower the heat to gentle simmer and allow to cook for at least 2 hours. Our grandmas used to set the soup on lowest heat and keep it simmering until dinner time. It fills the entire house with quintessentially Slovak Christmas smell. (Note:  I simmered the soup on low for 4 hours).
  • Remove the bay leaves from the soup and discard. Season to taste. Serve.
Czech Heritage · Family Favorites

Pork Chops with Sauerkraut and Cheater Dumplings

I love sauerkraut and who doesn’t love dumplings? This Pork Chop with Sauerkraut and Dumpling recipe was something I created many years ago, probably when I was in a panic to cook something after a long day at the office.  Before kids, I made this recipe a lot but the kids weren’t fond of sauerkraut as children, but as adults they love it!

It was time to give this recipe a whirl again.  I enjoyed it thoroughly but daughter Sarah and I both thought we would enjoy just the sauerkraut and dumplings alone just as much as with the pork chops.

PORK CHOPS WITH SAUERKRAUT AND CHEATER DUMPLINGS

4 to 6 pork chops
1 can sauerkraut with caraway seeds (or add your own caraway)
1 tube refrigerated biscuits

  • Brown pork chops in large skillet. Salt and pepper.
  • Add undrained sauerkraut and additional water to cover pork chops.
  • Simmer until pork chops are tender and cooked through.
  • Add water to cover pork chops, again and place biscuits on top of sauerkraut.

  • Cover and cook over medium heat until biscuits are cooked.

 

 

Czech Heritage · My Roots

Sauerkraut Soup

My Czech roots are precious to me and this week I enjoyed a hearty stock of Sauerkraut Soup.  This recipe was one of two recipes my Mother made and she was given this recipe by our dear Bohemian friend, Blanche.

I understand that many families serve a Sauerkraut Soup as a traditional Christmas Eve meal but I enjoy it anytime!

After the rich, sweet treats of the holidays, the hearty sauerkraut soup was a welcome change allowing me to walk down memory lane once again.

SAUERKRAUT SOUP

1 pint sauerkraut (add extra caraway seed if desired)
1 cup finely diced ham
1 quart cooked and drained diced potatoes
1 quart Milk (more or less)
chunk butter
1 egg yolk
1 heaping tablespoon of flour
salt and pepper
dill weed garnish (optional)

  • Put enough water on sauerkraut to simmer slowly with ham.
  • When tender, pour milk over and a chunk of butter. Salt and pepper to taste.
  • Break egg yolk into small bowl and whisk.
  • Add flour and mix together.
  • Drop small pieces of the dough into the soup until cooked through, 10-15 minutes.
  • Add cooked, drained potatoes to the soup.
  • Heat until low boil. Serve or cool to serve next day. The flavor is even better the next day!