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Back to Basics: Valašská Kyselica soup is a hearty explosion of flavor
Sauerkraut, a staple in Czech cuisine, is packed with nutrients
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Spring seems like it’s just around the corner, but let's be honest: we're likely to face a few more chilly days before it truly arrives. And what better way to combat those lingering cold snaps than with a hearty, delicious meal that warms you from the inside out? Valašská Kyselica is a soup that embodies this concept perfectly.
Hailing from East Moravia in the Czech Republic, this isn't your average soup. It's a flavor explosion, a nutritional symphony on a plate, where each ingredient plays its part in perfect harmony. And the best part? It's a crowd-pleaser! Meat lovers can rejoice with the addition of kielbasa, while those preferring a vegetarian option will find it equally delightful without. This article unveils the secrets of Valašská Kyselica and includes an enticing recipe for you to try.
This soup is effortless to make and yields guaranteed success for everyone. The first step is to grab a pot. In my recipe, I recommend a pot with a capacity of 6 quarts, which would be an ideal compromise. But since I like to be super organized, which includes preventing splashes while cooking the soup, I often opt for a slightly larger 8-quart pot, which makes everything just a little easier.
Let's get cooking and create the aromatic heart of our Kyselica! Heat some oil in a pot over medium-high heat. Then, toss in a finely chopped onion and sauté, stirring occasionally, until it turns beautifully glossy, which usually takes just about 3-4 minutes. Then, if you're craving deeper flavors, add sliced mushrooms and let them sizzle until they've cooked down, for about 2-4 minutes. If you are a meat lover, consider adding sliced kielbasa and sautéing for an additional 2 minutes. I personally love meat, but this soup is equally good with or without it, so the choice is up to you.
Recipe
Valašská Kyselica Soup
6 servings
Ingredients
1/4 cup frying oil, adjust if needed
1 large onion, peeled and finely chopped
Optional: 8 oz mushrooms of your choice, sliced
Optional: 8 oz kielbasa, sliced
1 lb sauerkraut, drained (reserve the liquid for later steps)
1 lb potatoes, peeled and diced (the ideal size is about 1/2 inch)
1/4 cup all-purpose flour
4 cups water
Reserved liquid from sauerkraut
1 cup milk
2 dried bay leaves (or fresh)
1 teaspoon caraway seeds, whole
1/2 teaspoon ground Allspice
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground pepper
Final touch:
Touch of whole sour cream, parsley or other herbs
Best served with:
Fresh bread or Czech rolls
Directions
Preheat a medium pot on medium-high heat with frying oil and add onion. Sauté with occasional stirring until glossy (about 3-4 minutes).
Optional: add mushrooms or kielbasa and sauté, about 2-4 minutes.
Add sauerkraut and potatoes and sauté for an additional 2 minutes with constant stirring. Then, dust with all-purpose flour. Thoroughly stir together until nicely combined (about 30 seconds).
Next, add water, the reserved sauerkraut liquid, milk, bay leaves, caraway seeds and Allspice. Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.
Lower the heat to medium and cook for 25 minutes with occasional stirring (or longer if potatoes are not fully cooked).
Remove the bay leaves, then add heavy cream, salt and pepper. Briefly stir and cook, now without a lid, for 5 minutes.
Tips: Add water if the liquid evaporates more than it should and then cook for an additional 3 minutes. Keep in mind that European soups are usually less thick compared to American ones. However, if you prefer a thicker soup, increase the heat and cook while stirring until you reach the desired consistency. Alternatively, in a separate small bowl, stir together flour and cold water in a 5:1 ratio. Then, gradually pour this mixture into the soup while stirring constantly and cook for a couple of minutes until it thickens.
Taste and add salt and/or pepper if needed.
For the best experience, let the soup cool gradually to a temperature between 145–155°F with occasional stirring before plating.
Serve with a touch of sour cream and decorate with parsley or other herbs. Pairs great with fresh bread of any kind.
Source: Tom Slepicka
Then, add drained sauerkraut (but make sure to reserve the liquid for a later step) and diced potatoes. Sauté for about 2 minutes, stirring constantly. Finally, add a light dusting of all-purpose flour – stir it all vigorously until everything is perfectly coated and combined, and no flour lumps are present. The flour will later start releasing and will gradually thicken the soup. And just like that, you've built the flavorful foundation of your delicious soup!
And now it's time to start turning this flavorful foundation into a soup. Add water, the reserved sauerkraut liquid, and some milk to the pot, along with dried bay leaves, whole caraway seeds and a touch of ground allspice. Give it a brief stir, cover with a lid and bring everything to a gentle simmer, stirring occasionally. Once it's simmering, lower the heat to medium and let it cook, covered, stirring from time to time, until the potatoes are perfectly tender, which usually takes about 25 minutes but can take longer. If the liquid evaporates during this process, consider adding some water. Some recipes for this soup call for cooking the potatoes separately and then adding them to the soup together with their water. But since this makes more dirty dishes while giving you an extra step without any benefit, my recipe simplifies it.
Once the potatoes are cooked, it's time for the finishing phase. First, remove the bay leaves using tongs. Then, add in heavy cream, salt, and ground pepper. Briefly stir and cook, uncovered, for 5 minutes. If the liquid evaporates too much during this time, add some water and cook for another 3 minutes. Keep in mind that European soups tend to be less thick than most American soups. If you prefer a thicker consistency, you have a couple of options: increase the heat and cook, stirring constantly, until it reaches your desired thickness, or, in a separate bowl, whisk together flour and cold water (about five parts flour to one part water) and gradually stir this mixture into the soup, cooking for a few minutes until thickened. Finally, taste and adjust the salt and pepper as needed.
Good to know:
- Sauerkraut is a traditional fermented food made from finely shredded cabbage that has been pickled and fermented. The fermentation process, which can take several weeks, gives it its characteristic sour flavor and long shelf life.
- While some credit ancient Chinese laborers building the Great Wall with inventing a fermentation of cabbage similar to sauerkraut, others argue that the Romans, known for pickling cabbage, were the more likely source of modern European sauerkraut. Regardless of the precise origin, the practice of fermenting cabbage took root in Central and Eastern Europe, becoming a staple of their cuisine.
- Sauerkraut's impact on Czech cuisine is profound and far-reaching, representing a cornerstone of the nation's culinary heritage. Beyond its presence in Valašská Kyselica, it features prominently in numerous traditional dishes. Zelňačka, another popular traditional Czech sauerkraut soup, is similar, but the amount of sauerkraut is significantly larger, making sauerkraut the main ingredient. Sauerkraut is also a crucial component of Vepřo-knedlo-zelo, arguably the Czech national dish, serving as the essential sour counterpoint to roast pork and bread dumplings. It also appears as a common side dish, often braised with caraway seeds and onions, accompanying hearty meat dishes and providing a bright, acidic contrast. Its versatility extends also to fillings for dumplings and even as an ingredient in salads.
- Sauerkraut is very healthy, primarily due to the fermentation process, which makes it probiotic-rich. Beneficial bacteria in sauerkraut support gut health, aiding digestion, nutrient absorption, and overall well-being. Fermentation also boosts the bioavailability of vitamins C, K2, and iron. Sauerkraut's fiber content promotes digestive regularity and may help manage blood sugar. Some studies also suggest potential anti-inflammatory and immune-boosting benefits. Sauerkraut juice, which is often left over from using sauerkraut in cooking, is healthy too. Especially those who make sauerkraut at home, such as my dad who still lives in the Czech Republic, use the plain sauerkraut liquid as a probiotic boost drink.
- While in the United States, white sauerkraut made from green cabbage is the most common variety, in Czech Republic, red sauerkraut, made from red cabbage, enjoys equal popularity and is used just as frequently in traditional dishes.
When your soup is ready, it is time to serve it. Yes, you can serve it right away, as soon as cooking is finished. But for the best experience, let the soup cool gradually to a temperature between 145–155°F, stirring occasionally, before plating. That will provide everyone with a pleasant, ready-to-eat temperature, just like in any good food establishment in the Czech Republic. Serve with a touch of sour cream and decorate with parsley or other herbs. It pairs wonderfully with fresh bread of any kind. In my picture, I served it with traditional Czech rolls.
Please see the enclosed recipes for the complete step-by-step directions and the ingredients and kitchen tools list. You can find more of my recipes at www.cookinghub.com.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
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