Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
white plate with Czech Vegetarian Sauerkraut Soup (Zelňačka)

Czech Vegetarian Sauerkraut Soup (Zelňačka)

  • Author: Michal Martinek
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves $
  • Category: Soup
  • Cuisine: Czech

Description

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.


Ingredients

Scale
  • 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)

Instructions

  1. Combine the sauerkraut with the water in a medium-size pot, and bring to a boil over high heat.
  2. Lower the heat, add the potatoes, and cook until soft, 12–15 minutes.
  3. 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. 
  4. Stir in the egg and cook for another 2 minutes. Add the sugar and black pepper, if using .
  5. Ladle the soup into a bowl and serve with a soft-boiled egg (optional).
  6. Store the soup, covered, in the refrigerator, for up to 3 days. Don’t freeze—the soup would separate and become grainy.