This Czech soup is served hot and before the main meal. It is typical, especially in the eastern part of The Czech Republic. Most all restaurants make and serve it daily. And, you can find made in homes all over the republic. For the best full taste, make it one day and serve it the next day.

Ingredients

1/2 lb smoked sausage or more to taste
1/2 lb sauerkraut
1 Tbs butter
1 small onion
4 whole allspice
2 bay leaf leaves
4 potatoes
3 cups chicken broth
1 Tbs sugar or to taste
1/2 Tbs paprika
1 tsp caraway seed
salt and ground black pepper to taste
3/4 cup heavy whipping cream
1 cup sour cream
1/4 tsp tarragon (optional)

Instructions

In a large pot with a lid melt the butter and add the diced onion, allspice, and bay leaf and brown. Cut the smoked sausage into small slices and add it to the pot. Fry until the onion is golden brown. Then add the broth into the pot. Peel the potatoes and cut them into small cubes. Rinse sauerkraut a couple of times, because we do not want the dish to be too sour. Cut sauerkraut so you don’t have long pieces. Add the sauerkraut and potatoes to the pot. Add paprika, caraway seed, salt, pepper, sugar, bay leaves and allspice and mix well.  Let it cook for at least 30 minutes until the potatoes are soft. Stir in the cream, sour cream and tarragon (optional).

If you want the potatoes to be softer, cook them in another pot and then add them to the soup just a moment before serving.

Let it rest overnight, warm up and serve it. If you have some sour cream left, you can decorate the soup right in the bowl.