Kyselica s houbami a kysaným zelím (Czech Sour Bean Soup with Mushrooms and Sauerkraut)
This recipe for kyselica with mushrooms comes from Dalibor Křivánek, a native of Bojkovice. At La Degustation Bohême Bourgeoise, where he worked for almost ten years, he fell under the spell of Czech cuisine and grew to love this dish. Kyselica is a properly hearty soup that tastes best with buttermilk bread and was always served at Christmas at home.
Prep: 1 h 20 min
Cook: 1 h
Servings: 8
Energy: 593 kcal per serving
Method
01.
The day before, soak the beans so they swell. At least an hour before cooking, soak the dried mushrooms as well.
02.
Cook the beans in fresh water until tender. Sweat the onion with the spices in butter, then sprinkle in the flour and let it foam lightly. Pour in the mushroom water, if using dried mushrooms, and the stock. Bring to the boil.
03.
Add the sauerkraut (do not drain the water; use it to season instead of vinegar), the cooked beans and the soaked mushrooms to the soup. Simmer thoroughly for half an hour, season with salt and pepper and with the sauerkraut water. Pour in the cream, wait for the first bubble and serve. Something extra: Dalibor Křivánek from the Naše maso butcher's shop says about his favourite dish from his native region: “Kyselica is a really hearty soup that tastes best with buttermilk bread. At home we always ate it at Christmas, but you can also have it in autumn with freshly picked mushrooms.”
