Ingredients
Scale
- 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