Tabor-Style Sauerkraut Soup
A tangy, smoky soup of sauerkraut simmered with smoked sausage, potatoes, and a touch of paprika, a Bohemian comfort dish from Tabor's Czech kitchens.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 19
- carbs
- 22
- protein
- 16
- calories
- 320
Instructions
- 1
Brown the sliced sausage in a large pot. Take it out and set it aside.
- 2
Cook the onion in the same pot until it softens.
- 3
Stir in the paprika. Cook for 30 seconds until it smells fragrant.
- 4
Add the sauerkraut with its juice, potatoes, broth, bay leaf, and browned sausage.
- 5
Bring the soup to a gentle simmer. Cook for 30 minutes until the potatoes are tender.
- 6
Take out the bay leaf. Taste the soup and add salt and pepper to your liking.
- 7
Ladle the hot soup into bowls. Top each serving with a spoonful of sour cream.
Chef's tips
Rinse the sauerkraut quickly under water if it is too sour, or leave it unrinsed for a sharper, traditional flavor.
Storage
Refrigerate up to 4 days; flavor deepens overnight.
Reheating
Reheat gently on the stovetop over medium-low heat.
Common mistakes to avoid
- •Boiling too hard, which can make the sauerkraut taste overly sharp
- •Skipping cooking the paprika in the fat first, which loses deep flavor
Serving suggestions
Cooked Tabor-Style Sauerkraut Soup?
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