Czech Sauerkraut Soup
Warm up with a hearty bowl of Czech Sauerkraut Soup, a tangy and savory traditional recipe bursting with bold flavors and comforting textures. This timeless dish combines the vibrant tang of sauerkraut, the smoky richness of browned sausage, and tender chunks of potatoes, all simmered in a flavorful base of vegetable broth enhanced with paprika, garlic, and caraway seeds. A touch of flour and butter forms a roux that gives the soup its satisfying thickness, while a garnish of sour cream and fresh parsley adds a creamy, herbaceous finish. Ready in under an hour, this one-pot wonder is perfect for easy weeknight dinners or cozy family gatherings. Serve it steaming hot for a true taste of Central European comfort.
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Recipe Information
Ingredients
- 500 grams sauerkraut
- 250 grams smoked sausage
- 3 medium potatoes
- 1 large onion
- 3 cloves garlic
- 1 liter vegetable broth
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- 2 tablespoons flour
- 2 tablespoons butter
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons sour cream (optional, for serving)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Dice the onion and mince the garlic. Peel and cube the potatoes into bite-sized pieces. Slice the smoked sausage into thin rounds.
In a large pot, melt butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute.
Stir in the flour and paprika, and cook for 1-2 minutes to form a roux.
Gradually add the vegetable broth, stirring constantly to prevent lumps from forming. Bring the mixture to a boil.
Add the cubed potatoes, sauerkraut (including its liquid for extra tang), bay leaf, and caraway seeds. Reduce the heat to a simmer and cook for 20 minutes, or until the potatoes are tender.
Meanwhile, in a separate pan, cook the sliced smoked sausage over medium heat for 5-7 minutes until browned. Add it to the soup.
Season the soup with salt and black pepper to taste. Simmer for an additional 5 minutes to let the flavors meld together.
Remove the bay leaf and ladle the soup into bowls. Serve hot with a dollop of sour cream and a sprinkle of fresh parsley, if desired.
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 11006 mg | 479% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 45.0 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 608 mg | 47% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 6916 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
