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 Cuisines > Czech cuisine > Search results

Czech cabbage or sauerkraut soup

7 cups water
4 cups cabbage, shredded
1-1/2 oz. bacon, chopped
1/2 med. onion, chopped
1 Tbs. olive Oil
2-3/4 Tbs. flour
1 bay leaf
6 whole allspice berries
2 tsp. dried marjoram
2 beef bouillon cubes
1/4 tsp. fresh ground black pepper
1/2 lb. Czech sausage, cubed
1-1/2 Tbs. garlic, chopped fine or crushed
2 med. potatoes, peeled and cubed
1/4 tsp. caraway seeds
1/2 cup whole milk
1/4 C whipping cream
Paprika and sauerkraut

1. Bring water to boil in a large soup pot. Drop cabbage into water and cook until slightly tender about 15 min.). Meanwhile, heat a small skillet and saute bacon and onion over medium heat until bacon is slightly crisp and onion is transparent. Remove bacon from skillet and add olive oil to drippings. Stir in flour and continue to stir until a golden roux is made. Stir roux into cooking cabbage, then add bacon, onion, bouillon, bay leaf, allspice, marjoram and pepper. Continue to simmer over low heat stirring occasionally to make sure bouillon is dissolved.
2. Heat a medium skillet and saute sausage over low heat. Add sausage to soup along with garlic.
3. Meanwhile, cook potatoes in lightly salted water with caraway seeds until barely done. Drain potatoes and add to cabbage and simmer soup about 15 minutes more or until potatoes are completely done. Stir in milk and cream and correct seasonings to taste. The amount of milk and/or cream can be adjusted according to how thick you want the soup. Potato water can be used to adjust the texture of the soup if necessary. 
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