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Slezská zelňačka

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Country soup from our grandmothers’ recipes. This recipe, for one of the many variants of cabbage soup, comes from Silesia.

Ingredients:

1 l of sauerkraut brine 1.5 dl of sour cream 200 g cured cabbage 120 g of potatoes 100 g cobasa 40 g plain flour 40 g of bacon 20 g butter 20 g lard 1pc of egg cumin salt

Procedure:

1. Add the peeled and diced raw potatoes to the pickle and sauerkraut, add salt and vinegar and let it boil
2. Pour the sour cream into the soup, in which we have beaten the eggs
5. Put the sliced and fried sausage into the finished soup and soften it with fresh butter before serving.

Note:

For the preparation of the roux see recipe: Porridge.