Description
This Czech Sauerkraut Soup (Zelnacka) is a hearty and tangy Eastern European classic made with sauerkraut, smoked sausage, potatoes, and spices. Perfect for cold days, holidays, or après-ski meals, this traditional soup delivers smoky, sour, and deeply comforting flavors in every spoonful.
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
- Sauté Aromatics: Heat oil in a soup pot over medium heat. Add onion and cook until golden. Stir in garlic and paprika for 30 seconds.
- Add Sauerkraut & Liquid: Stir in drained sauerkraut, add water or broth, and bay leaf. Bring to a boil.
- Simmer: Add potatoes and sausage. Lower heat and simmer 25–30 minutes, until potatoes are tender.
- Season & Thicken: Season with salt and pepper. For a thicker soup, stir in flour slurry and cook a few more minutes.
- Serve: Remove bay leaf and serve hot with rye bread or crusty rolls.
Notes
- Don’t rinse sauerkraut unless overly salty—keep its natural tang.
- Smoked sausage adds authentic flavor; substitute mushrooms for vegetarian version.
- For regional flair, add marjoram or caraway seeds near the end.
- If too sour, balance with a pinch of sugar or a splash of cream.
- Soup tastes even better the next day after flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Czech, Slovak, Eastern European
Keywords: Czech Sauerkraut Soup, Zelnacka, Czech winter soup, German sauerkraut soup, Slovak recipes, Eastern European soups, cabbage soup with sausage