Czech Sauerkraut Soup – Couracka

Soup is the reason – and meat is the bung, goes an old Bohemian proverb. In fact, even today in the Czech Republic, soups are the first and basic course of a meal and open the way to an (even) more substantial meat dish as the main component of the meal. The oldest soups that were cooked include garlic, cabbage, mushroom, beer and potato soups. For breakfast or possibly combined with bread for dinner, they are very often served as independent dishes, for example, “couracka” (sauerkraut soup): Cut sauerkraut “short” and make it in ½ l of salted water for half an hour. Pre-cook peeled and diced potatoes for 10 min and then add them. Stir whipping cream and milk with flour and pour over cabbage. Bring to a boil while stirring continuously. Refine the finished soup with butter and season with pepper.

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