# Zelňačka

A tangy, hearty Czech sauerkraut soup made with potatoes, two kinds of sausage, and a creamy sour cream finish, often used as a hangover cure.

- Servings: 1
- Cuisine: German
- Category: Soup
- Language: en

## 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)

## Instructions

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

## Tips

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

## Source

- Original video: https://www.instagram.com/reel/Ddo1PcKDEwE/?stkn=ZWIzbHZkd3JydmFt
- Creator: Taste the East
- Recipe page: https://www.cliprecipe.com/recipe/6ab3469e-2e0d-4e64-99de-bbc69613dc0e
- Extracted: 2026-09-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt