Sauerkraut soup (Zelňačka)

Zelňačka is a hearty Czech sauerkraut soup with smoky sausage, potatoes and a swirl of cream — tangy, warming and filling enough to be a meal.

Ingredients

• sauerkraut400 g
• sausage200 g
• potatoes300 g
• cream100 ml
• ground sweet paprika1 tsp
• onion1 pcs

Method

1. Prep your ingredients. Dice the onion finely, peel and cut the potatoes into roughly 1 cm cubes, and slice the sausage into rounds or half-moons. Give the sauerkraut a rough chop if the strands are very long — this makes it easier to eat.
2. Soften the onion. Warm a little oil or fat in a large heavy pot over a medium heat and cook the onion for 5–7 minutes, stirring occasionally, until soft and just starting to turn golden at the edges.
3. Add paprika and sausage. Stir the bell pepper (paprika) into the onion and cook for about 30 seconds until fragrant — this blooms the spice and gives the soup its deep colour. Add the sausage slices and stir for another 2 minutes so they pick up some colour.
4. Build the soup. Add the sauerkraut and potatoes to the pot, then pour in enough water to cover everything generously — around 1.2–1.5 litres. Season with salt and pepper, bring to the boil, then reduce to a steady simmer.
5. Simmer until tender. Cook uncovered for 25–30 minutes until the potatoes are completely tender when pierced with a knife and the broth has taken on a rich, tangy flavour from the sauerkraut.
6. Finish with cream. Reduce the heat to low so the soup is no longer boiling, then stir in the cream. Let it warm through for 2 minutes — taste and adjust the seasoning, balancing saltiness against the sauerkraut's sourness.
7. Ladle and serve. Serve in deep bowls with crusty bread alongside. A little extra cream swirled on top looks inviting and adds richness.

Safety & hygiene Important

• Check sausage is cooked through. If your sausage is raw rather than pre-cooked, make sure it simmers in the soup for at least 20 minutes and shows no pink in the centre before serving.
• Don't boil after adding cream. Once the cream is in, keep the heat low — a hard boil can cause it to split and leave the broth looking grainy.