Vegetarian version of a classic, Czech sauerkraut soup, called zelňačka. It’s a light-bodied, refreshing soup, and you’ll only need five simple ingredients.
- 1½ cups (145 g) strained, roughly chopped sauerkraut
- 7 cups cold water
- 2 cups (280 g) diced potatoes, skin-on or peeled, about 1/2-inch dice (yellow, russet, or red potatoes)
- 1 cup (227 g) sour cream
- 2 tablespoons (22 g) unbleached all-purpose flour
- 1 teaspoon salt
- 1 egg, lightly beaten
- 1 tablespoon (15 g) sugar (optional)
- Freshly ground black pepper, to taste (optional)
- Soft-boiled, 6-minute egg (optional)
- Combine the sauerkraut with the water in a medium-size pot, and bring to a boil over high heat.
- Lower the heat, add the potatoes, and cook until soft, 12–15 minutes.
- Mix the sour cream with the flour in a small bowl, and stir it into the soup. Add the salt. Cook, stirring occasionally until the soup thickens slightly, about 3 minutes.
- Stir in the egg and cook for another 2 minutes. Add the sugar and black pepper, if using .
- Ladle the soup into a bowl and serve with a soft-boiled egg (optional).
- Store the soup, covered, in the refrigerator, for up to 3 days. Don’t freeze—the soup would separate and become grainy.