Zelnacka (Czech Sauerkraut Soup with Smoked Sausage)
A warming, sour and smoky soup of sauerkraut, potato and paprika sausage, softened with a spoon of soured cream.
- Time1 hr
- LevelEasy
- Costabout £1.08 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 264kcal
- 21.8gcarbs
- 6gof which sugars
- 14.6gfat
- 6gsaturates
- 12.2gprotein
- 4.6gfibre
- 1.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Fry the onion and sausage for 6 minutes until the onion is soft and the sausage has coloured.
6 min - 2
Stir in the garlic and flour and cook for 1 minute. Take the pan off the heat, add the paprika and stir at once, since paprika turns bitter if it burns.
- 3
Add the water, sauerkraut with its juice, potatoes, caraway, bay, allspice and sugar. Stir well and bring to the boil.
- 4
Reduce the heat and simmer for 30 minutes, until the potato is tender and the soup has thickened slightly and smells tangy and smoky.
30 min - 5
Taste and add salt or a splash of the sauerkraut juice if you want it sharper. Remove the bay leaves.
- 6
Ladle into bowls and spoon a little soured cream into each. Serve with rye bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
