This sauerkraut soup, Zelnacka, might not look cool or hip, as it has Eastern Europe written all over it. But for all the disagreeable clichés about Eastern Europe and its sauerkraut-based cuisine, this is a hell of a winter dish. Once you try this substantial, rich and quite filling soup, your doubts will melt away. This isn’t just a starter: it’s a whole meal by itself.
For 4 - 6 persons:
- 7 oz - 200g Sauerkraut
- 6 cups - 1,4l water
- 2 potatoes, diced
- 1 onion, diced
- 4 slices of bacon, finely diced
- 10 mushrooms, diced
- 2 tbs. of flour
- Polish sausage (kielbasa)
- 1 tsp Caraway seeds
- 2 tsp Sweet paprika powder
- Salt & Black Pepper
Saute the bacon in a large saucepan.
Add sliced Polish sausage, mushrooms and onion.
Saute for about 5 min.
Sprinkle with flour and stir everything around.
Add water, drained sauerkraut, diced potatoes, caraway seeds and paprika powder.
Cook until tender.
Season with pepper and salt.
Serve with a good (rustic) bread! I can’t emphasize enough how a good bread compliments this!