Sauerkraut Soup

4 SERVINGS

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INGREDIENTS

2 tablespoons of lard
a pinch of crushed caraway seeds
1 tablespoon of sweet paprika
a pinch of hot paprika
60 g of plain flour
1.2 l of chicken broth
500 g of white sauerkraut
2 bay leaves
350 g peeled potatoes
200 g cooked smoked meat
salt
pepper
60 g of granulated sugar
4–6 tablespoons of sour cream
260 g of onion

INSTRUCTIONS

1
Heat the lard in a pot, add finely chopped onion and let it become slightly translucent. Add crushed caraway seeds, paprika, plain flour and sauté for 1 minute. Pour in the broth and mix.
2
Squeeze the sauerkraut and set the brine aside. Coarsely chop the sauerkraut and add it to the broth along with a third of the sour brine. Add bay leaves, potatoes cut into 1 cm cubes, and simmer on low heat for 15 minutes. Add smoked meat cut into cubes the same size as the potatoes and cook for another 5 minutes. Remove the bay leaves and season the soup with salt, pepper, and if necessary, sugar and sauerkraut brine. Serve with a spoonful of sour cream.

Tip

Preferably use meat from ribs. Alternatively, you can use smoked pork shoulder or meat from smoked knuckle. If the smoked meat needs to be boiled to soften, cook it separately in water, not in the soup – it would have too much of a "smoked" taste. Crushed caraway seeds are better than whole ones, they give the soup a more pronounced flavor. The same goes for pepper. Always sprinkle caraway seeds at the beginning, into the hot fat, as this is the only way to fully develop their aroma. Instead of smoked meat, you can add sausage (such as paprika or Ostrava sausage) to the soup, cut into pieces and fried in a pan.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef