why make this recipe
Czech Sauerkraut Soup is perfect for cold days. This hearty soup warms you up and fills you with comfort. It’s simple to make and uses common ingredients, making it a great choice for everyone. Plus, the combination of sauerkraut, sausage, and potatoes creates a rich flavor that delights the taste buds. Whether you’re looking for a cozy dinner or a way to impress friends, this soup is a fantastic option.
how to make Hearty and Traditional Czech Sauerkraut Soup
Ingredients :
- 1 tablespoon lard or oil (sunflower or vegetable oil)
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1½ teaspoons sweet paprika
- 3 cups sauerkraut, drained but not rinsed
- 5 cups water or low-sodium broth
- 2 medium potatoes, peeled and diced
- 7 oz (200g) smoked sausage, sliced (kielbasa or Czech-style klobása)
- 1 bay leaf
- Salt and black pepper, to taste
- Optional: 1 tablespoon flour (for slightly thicker soup)
- Optional: pinch of caraway seeds or marjoram
Directions :
- Heat oil in a soup pot over medium heat.
- Add the chopped onion and cook until golden.
- Stir in minced garlic and paprika for about 30 seconds.
- Add the drained sauerkraut, then pour in the water or broth, and add the bay leaf. Bring this mixture to a boil.
- Once boiling, add diced potatoes and sliced sausage. Lower the heat and let it simmer for 25–30 minutes, or until the potatoes are tender.
- Season the soup with salt and pepper. If you want a thicker soup, you can stir in a flour slurry and cook for a few more minutes.
- Remove the bay leaf before serving. Serve hot with rye bread or crusty rolls.
how to serve Hearty and Traditional Czech Sauerkraut Soup
Serve the soup hot in bowls. Pair it with thick slices of rye bread or warm crusty rolls for a complete meal. This will enhance the rustic flavors of the soup and provide a nice texture as you enjoy your meal.
how to store Hearty and Traditional Czech Sauerkraut Soup
If you have leftovers, place the soup in an airtight container and refrigerate it. It will keep well for about 3 to 4 days. To reheat, warm it gently on the stove or in the microwave until it is hot. You can also freeze the soup for future meals. Just make sure to let it cool completely before transferring it to a freezer-safe container.
tips to make Hearty and Traditional Czech Sauerkraut Soup
- Use homemade sauerkraut if possible for the best flavor.
- Adjust the seasoning to your liking. If you enjoy a bit of spice, consider adding a pinch of red pepper flakes.
- Add some carrots or celery for extra veggies and nutrition.
- A dollop of sour cream on top before serving can add creaminess and tang.
variation (if any)
For a vegetarian version, skip the sausage and use vegetable broth. You can add beans or lentils for protein. If you prefer a different flavor, you can experiment with different herbs like thyme or dill instead of caraway seeds or marjoram.
FAQs
1. Can I use fresh sauerkraut instead of canned?
Yes, you can use fresh sauerkraut. Just make sure to drain it well before adding it to the soup.
2. What kind of sausage works best?
Smoked sausage like kielbasa or Czech-style klobása adds a great flavor. You can also use any other type of smoked sausage or even bacon.
3. Can I make the soup in advance?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat it when ready to serve.
Hearty and Traditional Czech Sauerkraut Soup
A comforting and hearty soup made with sauerkraut, smoked sausage, and potatoes, perfect for cold days.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon lard or oil (sunflower or vegetable oil)
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1½ teaspoons sweet paprika
- 3 cups sauerkraut, drained but not rinsed
- 5 cups water or low-sodium broth
- 2 medium potatoes, peeled and diced
- 7 oz (200g) smoked sausage, sliced (kielbasa or Czech-style klobása)
- 1 bay leaf
- Salt and black pepper, to taste
- Optional: 1 tablespoon flour (for slightly thicker soup)
- Optional: pinch of caraway seeds or marjoram
Instructions
- Heat oil in a soup pot over medium heat.
- Add the chopped onion and cook until golden.
- Stir in minced garlic and paprika for about 30 seconds.
- Add the drained sauerkraut, then pour in the water or broth, and add the bay leaf. Bring this mixture to a boil.
- Once boiling, add diced potatoes and sliced sausage. Lower the heat and let it simmer for 25–30 minutes, or until the potatoes are tender.
- Season the soup with salt and pepper. If you want a thicker soup, you can stir in a flour slurry and cook for a few more minutes.
- Remove the bay leaf before serving. Serve hot with rye bread or crusty rolls.
Notes
Serve hot with thick slices of rye bread or warm crusty rolls. Leftovers can be refrigerated for 3-4 days or frozen for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Czech
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg