Czech Sauerkraut Soup
photo by 489934
- Ready In:
- 1 (15 ounce) can sauerkraut (drained)
- 5 -6 medium potatoes (cut it into small pieces)
- 1⁄2 onion (chopped)
- 1 teaspoon caraway seed
- 2 tablespoons sour cream
- 1⁄2 Polish kielbasa (cut into small pieces)
- 1 tablespoon vinegar
- Put the onions into the saucepan with the little bit of oil and cook over low heat until lightly yellowed do not brown.
- Add water and potatoes with salt and caraway seed. Let it cook for few minutes then add sauerkraut and polish kielbasa.
- Let it cook for at least 20 minutes or until potatoes are soft. Then add some sour cream, pepper and vinegar if needed.
This is delicious! It is easy and wonderful. I kept to the directions. My dh and I loved it. reminded me of a soup a friend and I had at Clarence's Chowder House in Portsmouth NH, a hundred years ago. We used to dream of that soup and tried to copy it but never got it right. Now I don't have to dream of it, I can eat it!!!
For this recipe, I broke one of my Cardinal Rules and that is not to mess with someone's recipe. But I had to because I have some Polish and Slovak vegetarians for Christmas dinner. My mother used to make this sauerkraut soup. She also served white bean soup which some of us mixed with the sauerkraut soup. First of all, I doubled the recipe because of how many I have to serve. Due to the way things were, I substituted 4 cups of sliced baby bella (porchini?) mushrooms for the kielbasa and about a pint and a half of vegetable broth (the amount of water was not mentioned in the recipe so I eyeballed it as it was cooking). After it all came to a boil I simmered it for about 45 minutes. YUMMY! Thank you Dita!
RECIPE SUBMITTED BY
Born and raised in Czech Republic, travel all around the world, living in the USA for now