Czech cuisine is known for its hearty dishes, with soups playing a vital role. Among the most beloved are kyselice and zelňačka—both featuring sauerkraut but differing in preparation, texture, and flavor. These soups reflect the warmth and tradition of Czech home cooking.
Ingredients
Kyselice (creamy sauerkraut soup)
- 2 cups sauerkraut, drained and chopped
- 4 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200 g smoked sausage or ham, sliced
- 1 tsp caraway seeds
- 1 bay leaf
- 4 cups vegetable or beef broth
- 1 cup heavy cream or milk
- 2 tbsp flour
- 2 tbsp butter
- Salt and pepper to taste
- Fresh dill for garnish optional
Zelňačka (spicy sauerkraut soup)
- 2 cups sauerkraut, drained and chopped
- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200 g smoked sausage, sliced
- 1 tbsp sweet paprika
- 1 tsp caraway seeds
- 1 bay leaf
- 1 tbsp vinegar
- 4 cups beef or vegetable broth
- 1 tbsp flour
- 2 tbsp butter
- Salt and pepper to taste
- 1 tsp sugar optional
- Sour cream for garnish optional
Instructions
Kyselice (creamy sauerkraut soup)
- In a large pot, melt butter over medium heat and sauté the onion until translucent. Add garlic and caraway seeds, cooking for another minute.
- Stir in the diced potatoes, sauerkraut, and bay leaf. Pour in the broth and bring to a gentle simmer. Cook until the potatoes are tender (about 20 minutes).
- In a separate pan, cook the smoked sausage until browned, then add it to the soup.
- In a small bowl, mix flour with heavy cream to create a smooth mixture. Slowly pour it into the soup, stirring continuously to prevent lumps.
- Simmer for another 5–10 minutes until the soup thickens slightly. Season with salt and pepper to taste.
- Remove the bay leaf and serve hot, garnished with fresh dill if desired.
Zelňačka (spicy sauerkraut soup)
- Heat butter in a large pot and sauté the onion until golden. Add garlic, caraway seeds, and paprika, stirring quickly to prevent burning.
- Add sauerkraut, potatoes, bay leaf, and broth. Bring to a gentle boil and cook until the potatoes are soft (about 20 minutes).
- In a separate pan, fry the smoked sausage until crisp, then add it to the soup.
- Mix flour with a small amount of cold water to create a paste, then stir it into the soup to thicken the broth.
- Add vinegar and sugar (if using), stirring well. Simmer for another 5 minutes.
- Serve hot, garnished with sour cream if desired.
Notes
Kyselice or Zelňačka
Czech cuisine is celebrated for its rich, hearty dishes, with soups playing a central role in its culinary heritage. Among the most beloved are kyselice and zelňačka—two traditional soups that highlight the depth of flavor achievable with simple, time-honored ingredients. Both soups are built upon a foundation of sauerkraut, a staple in Czech cooking, yet they diverge in preparation, texture, and taste, offering unique regional variations that have been cherished for generations. These soups not only exemplify the resourcefulness of Czech cuisine but also reflect the culture’s emphasis on warmth, comfort, and communal dining.The creamy, comforting essence of kyselice
Originating from the Moravian region, kyselice is a velvety, tangy soup that masterfully balances the bright acidity of sauerkraut with the smooth richness of dairy. The inclusion of heavy cream or milk creates a luscious texture, mellowing the natural tartness of the fermented cabbage and resulting in a creamy, well-rounded broth. The addition of diced potatoes adds body and sustenance, making it a filling and nourishing meal, particularly well-suited for cold winter months.
One of the key flavor components in kyselice is smoked meat, typically sausage or ham, which provides an umami depth that enhances the overall taste. Seasonings such as caraway seeds and bay leaves lend an earthy undertone, while some recipes incorporate a touch of sugar to create a more nuanced balance between tangy and sweet. Other variations include garlic, onions, or even wild mushrooms, each adding layers of complexity to the dish. The result is a soup that is at once indulgent and deeply satisfying, a perfect reflection of Moravian culinary traditions.Zelňačka: the bold and spicy counterpart
In contrast to kyselice’s creamy richness, zelňačka is a bolder, spicier interpretation of sauerkraut soup, distinguished by its vibrant red hue, which comes from the generous use of paprika. This essential spice not only contributes to the soup’s striking appearance but also imparts an earthy warmth that harmonizes beautifully with the sharpness of the fermented cabbage. The soup's seasoning profile is further enhanced by caraway seeds and garlic, which deepen its complexity, while a splash of vinegar amplifies its tangy character. A hallmark of zelňačka is the addition of spicy sausage, which introduces a smoky, peppery kick, making this soup an ideal choice for those who enjoy robust flavors. Some versions incorporate a flour-based roux to thicken the broth, resulting in a heartier consistency that pairs wonderfully with rustic Czech bread. This combination of bold seasoning, rich broth, and substantial texture makes zelňačka a staple in many Czech households, particularly during the colder months when a warming, flavorful dish is most appreciated.
OMG, this looks amazing! My grandma used to make something similar, but hers was always a *little* bit more… mysterious. Definitely trying this recipe out this weekend. Fingers crossed I can capture that same cozy Czech grandma feeling! Thanks for sharing!