Sauerkraut soup with sausage and smoked paprika
A lot of our friends for some reason think that we only eat truffles, steaks and foie gras at home. Well, it’s not entirely true: sometimes we really feel like eating some classic Czech dish, such as this sauerkraut soup. We Czechs love our soups, doesn’t matter if it’s with potatoes, mushrooms, tripes or liver. Soup often takes part of one daily dish and when you party too much, it’s the best hangover treatment. I can’t really imagine my life without a great chicken soup with chicken hearts: my mum makes the absolute best in the world!
Ok, back to our topic, sauerkraut soup. I’ve never been a huge fan of it, as it’s pretty sour (really? What a surprise). But we did find a way to each other after I’ve lived in Moravia for a while, it’s quite popular here and I start to understand why. Well, I definitely loved this one from Jan!
For 4 portions
3 cloves of garlic
1 tbs smoked paprika
1 pack of sauerkraut
2 tbs sugar
2 sausages suitable for cooking
1 tsp caraway seeds
50 ml sour cream
2 bay leaves
salt and pepper
1 tsp smoked marjoram
chicken stock or water
Cut the onions finely and sauté with some oil. When they start catching colour, add the sliced sausages and sear until golden brown. Add the caraway seeds, bay leaves, allspice, 2 cloves of finely cut garlic and continue for 2 more minutes.
Add the paprika and sear lightly. Add the rinsed sauerkraut (you can also cut it into smaller pieces), sugar, diced potatoes and pour in the stock (or water).
Bring to boil and cook until the potatoes get soft. Bring the rest of the finely cut garlic, dried marjoram and also some cream if you like: or you can do it at the end, it will dissolve in the hot soup and look just amazing.
Season with salt and pepper. Serve with some grilled sausage and fresh marjoram. Enjoy!