Czech Sauerkraut Soup with Sausage
Sauerkraut soup is at its best on the second or third day, once it has had time to develop. That is why you can make it a day ahead and enjoy it after lively New Year's Eve celebrations or a full day on the slopes. Good-quality sauerkraut, preferably homemade, and a proper cured meat – in this case spicy sausage – give the soup its true character. With a well-balanced recipe, you can get straight to cooking.
Prep: 15 min
Cook: 45 min
Servings: 6
Energy: 467 kcal per serving
Method
01.
Cut the pork belly into small cubes and fry it in the fat in a pot for about 5 minutes until golden brown.
02.
Add the onion and stir for another 5 minutes.
03.
Sprinkle with the flour and mix well. After 1 minute, add the paprika and fry briefly.
04.
Pour in 1.5 litres of water, add the sauerkraut, spices, salt and chilli, and cook until tender for 20–30 minutes, stirring occasionally from the bottom.
05.
Meanwhile, cook the potatoes until tender in a separate pot and drain them.
06.
Add the potatoes to the soup just before it is finished. Also add 150 g of sour cream and the sliced sausage, then heat everything through together and add salt if needed.
07.
Serve garnished with the remaining sour cream. Potatoes for sauerkraut soup are cooked separately because they stay firm in an acidic environment even after long cooking. They can also be served separately, mashed with fried onion; each person helps themselves to them on their plate.
