International Kitchen 2023 - Misa's Valasska Kyselice
Ingredients
- 20g porcini mushrooms
- 2tbsp lard or vegetable oil
- 2 medium white onions (approx 150g) chopped
- 250g good smoked sausage - Polish Kielbasa or Spanish chorizo, cut lengthways and sliced
- 2 bay leaves
- 5 allspice berries
- 2tsp marjoram
- 2tsp sweet paprika
- 1tsp caraway seeds
- Sea salt and freshly ground black pepper to taste
- 500g sauerkraut
- 2tbsp flour
- 4 large potatoes (approx 500g) peeled and cut into 1.5cm chunks
- 1.5l chicken stock (1.5l water and 2 chicken stock cubes)
To serve:
- Several dollops of sour cream
- Fresh parsley, chives or dill, chopped
Method
- Soak the procini in a small bowl of cold water for about 10 minutes.
- Heat the lard or oil in a large soup pot, add the onions and cook until transluscent. Add the sausage, spices, salt and pepper and cook for 2-3 minutes.
- Add the sauerkraut to the soup pot. Sprinkle over the flour and stir through well.
- Strain the mushrooms and add them to the pot.
- Add the stock and cook until the sauerkraut is soft, for about 30 minutes.
- In a serparate pan, boil the potatoes, strain, and put to the side.
- Add the potatoes and boil for a further 5 minutes.
- To serve, ladle into bowls, top with sour cream and garnish with the chopped chives or parsely, or a small sprig of dill.
- Serve with sourdough bread.
If the soup is too sour, you can add caster sugar, about 2-3 tbsp. Also, you can stir in 50ml of double cream just before serving the soup. Some people like the soup very think and creamy, while others prefer a clearer, lighter version. Both are delicious.
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