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Zelňačka s Klobásou
Sauerkraut Soup with Sausage
A hearty and flavorful Czech sauerkraut soup, enriched with smoky sausage and potatoes, perfect for a cold day. This is a variation on the more basic Zeláčka, adding the savory depth of klobása.
🧂 Ingredienser
- 500 g Sauerkraut(rinsed and roughly chopped)
- 300 g Smoked Sausage (Klobása)(sliced)
- 400 g Potatoes(peeled and diced)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 medium Carrot(diced)
- 1.5 l Vegetable or Chicken Broth
- 1 tsp Caraway Seeds
- 1 tsp Marjoram(dried)
- 1 Bay Leaf
- to taste Salt
- to taste Black Pepper
- 2 tbsp Vegetable Oil or Lard
- for serving Sour Cream
👨🍳 Fremgangsmåte
- 1
Heat oil or lard in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2
Add minced garlic and diced carrot, cook for another 2-3 minutes until fragrant.
- 3
Add the sliced smoked sausage to the pot and cook until lightly browned, about 5-7 minutes.
- 4
Stir in the rinsed and chopped sauerkraut, caraway seeds, marjoram, and bay leaf. Cook for 2 minutes, stirring to combine flavors.
- 5
Pour in the broth and add the diced potatoes. Bring the soup to a boil, then reduce heat, cover, and simmer for 30-35 minutes, or until potatoes are tender.
- 6
Season the soup with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.
💡 Profesjonelle tips: Taste and adjust seasoning carefully, as sauerkraut and sausage can be salty. - 7
Ladle the hot soup into bowls. Serve with a dollop of sour cream on top.
💡 Profesjonelle tips
- ✓If you prefer a thicker soup, you can mash some of the cooked potatoes against the side of the pot.
- ✓For a richer flavor, use lard for sautéing.
- ✓Adjust the amount of sauerkraut to your preference for tanginess.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a splash of vinegar if you desire a more pronounced sour flavor.
- Include other root vegetables like parsnip or celery root.