Forecasters expect rain and cooler weather on Friday, so it is the right time for a hot, thick soup. In the Czech Republic people make zelňačka, a soup of sauerkraut and potatoes, in such weather.
The smoked zelňačka recipe was shared by an author known as misza on the Czech cooking site Toprecepty.cz.
Unlike Ukrainian kapusniak, it is cooked on a smoked bone broth and finished with sour cream, caraway and marjoram. The potatoes are boiled separately and added at the end.
What you need
Serves 4:
- meaty smoked bone, 1;
- sauerkraut, 500 g;
- carrots, 2 large;
- potatoes, 4 large;
- sour cream, 200 g;
- onion, 1–2;
- garlic, 2 cloves;
- caraway seeds, 1 tsp;
- ground sweet paprika, 1 tsp;
- marjoram, 1 tsp;
- allspice berries, 4;
- ground pepper, to taste;
- meat stock cube, 1;
- plain flour, 1 tbsp;
- oil, 2 tbsp;
- salt, to taste;
- sugar, a pinch.
How to cook
1. Make the broth. Boil the smoked bone in water, let it cool, take off the meat and strain the broth.
2. Boil the potatoes. Peel and dice the potatoes and boil them separately in salted water.
3. Fry the base. Heat the oil in a pot and fry the chopped onion. Add the meat from the bone, the rinsed sauerkraut and sliced carrots, and sprinkle with paprika.
4. Cook the soup. Pour in the smoked broth and add the caraway, allspice and stock cube. Cook until the cabbage and carrots are tender.
5. Thicken and finish. Mix the flour with a little water and stir it into the soup. Add the marjoram, crushed garlic, sour cream and potatoes and cook for 10 more minutes.
6. Adjust the seasoning. Season with salt and, if you like, a pinch of sugar.
Zelňačka is served hot with bread.
As a reminder, you can make sauerkraut for this soup at home with a family recipe.
Nota bene
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