Zelňačka

Name: Zelňačka
Yield: 1
Cuisine: German
Ingredients: 1 large yellow onion finely chopped; 1 tbsp lard; 3 tbsp vegetable oil; 4 garlic clove crushed or minced; 2 tsp paprika; 1/3 cup all-purpose flour; 2–3 liters stock; 500 g potato peeled and cubed; 1 1/2 cups sauerkraut drained; 250 g Vienna sausage sliced; 250 g Hungarian spicy sausage sliced; 1 cup 15% sour cream; 1 tsp caraway seed; 5–6 whole allspice berry; 3 bay leaf; salt

Serves 1

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Zelňačka

instagram.com

Serves 1

Directions

1Cook the onion in lard over medium heat until soft and translucent.
2Add paprika and caraway seeds, cook for 2 minutes, then add the flour and cook for another 2–3 minutes.
3Gradually add the stock, stirring to prevent lumps. Add allspice, bay leaves, and garlic. Bring to a boil.
4Add the potatoes and cook until almost fork-tender.
5Stir in the sauerkraut and continue cooking until the potatoes are completely tender.
6Fry the sliced sausages separately until browned and lightly caramelized.
7Add the sausages to the soup and simmer for 15 minutes.
8Whisk the sour cream with about 2 ladles of hot soup, adding the soup gradually.
9Remove the soup from the heat and stir in the tempered sour cream.
10Serve hot with another spoonful of sour cream and plenty of fresh bread.

Ingredients

1 large yellow onion, finely chopped
1 tbsp lard
3 tbsp vegetable oil (optional)
4 garlic clove, crushed or minced
2 tsp paprika
1/3 cup all-purpose flour
2–3 liters stock
500 g potato, peeled and cubed
1 1/2 cups sauerkraut, drained
250 g Vienna sausage, sliced
250 g Hungarian spicy sausage, sliced
1 cup 15% sour cream
1 tsp caraway seed
5–6 whole allspice berry
3 bay leaf
salt (optional)

Tips

Use lard or vegetable oil.
Serve with fresh bread.
Salt to taste if needed.

Zelňačka

Serves 1

instagram.com

Zelňačka

instagram.com

Serves 1

Directions

1Cook the onion in lard over medium heat until soft and translucent.
2Add paprika and caraway seeds, cook for 2 minutes, then add the flour and cook for another 2–3 minutes.
3Gradually add the stock, stirring to prevent lumps. Add allspice, bay leaves, and garlic. Bring to a boil.
4Add the potatoes and cook until almost fork-tender.
5Stir in the sauerkraut and continue cooking until the potatoes are completely tender.
6Fry the sliced sausages separately until browned and lightly caramelized.
7Add the sausages to the soup and simmer for 15 minutes.
8Whisk the sour cream with about 2 ladles of hot soup, adding the soup gradually.
9Remove the soup from the heat and stir in the tempered sour cream.
10Serve hot with another spoonful of sour cream and plenty of fresh bread.