Soup > European Soups > Czech Soups

Czech Prdelačka Soup Recipe

Ingredients with Measurements:
- 1 pound of pork shoulder, cubed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of paprika
- 1 teaspoon of caraway seeds
- 4 cups of chicken broth
- 1 cup of sauerkraut, drained and rinsed
- 1 cup of potatoes, peeled and diced
- 1 cup of mushrooms, sliced
- 1 cup of sour cream
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Immersion blender (optional)

Step-by-step instructions:
1. In a large pot, cook the pork shoulder over medium heat until browned.
2. Add the chopped onion, minced garlic, paprika, and caraway seeds to the pot. Cook until the onion is translucent.
3. Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 30 minutes.
4. Add the sauerkraut, potatoes, and mushrooms to the pot. Cook until the vegetables are tender, about 20 minutes.
5. Remove the pot from heat and let cool for a few minutes.
6. Using an immersion blender, blend the soup until it is smooth. (If you don't have an immersion blender, you can transfer the soup to a blender and blend in batches.)
7. Return the pot to the stove and heat over low heat.
8. Stir in the sour cream until it is fully incorporated.
9. Season with salt and pepper to taste.


Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Cook over medium heat and low heat.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 20g
Protein: 28g
Sodium: 1000mg

Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken.
- Chicken broth can be substituted with vegetable broth.
- Potatoes can be substituted with turnips or parsnips.
- Mushrooms can be omitted or substituted with another vegetable.

Variations:
- Add a tablespoon of tomato paste for a richer flavor.
- Add a tablespoon of flour to thicken the soup.
- Add a cup of cooked barley or rice for a heartier soup.

Tips and tricks:
- Use a sharp knife to cube the pork shoulder.
- Rinse the sauerkraut to remove excess salt.
- Let the soup cool for a few minutes before blending to prevent burns.
- Taste the soup before adding salt, as the sauerkraut can be salty.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over low heat until heated through.

Presentation ideas:
Serve the soup in bowls with a dollop of sour cream and a sprinkle of paprika.

Garnishes:
Garnish with fresh parsley or chives.

Pairings:
Serve with crusty bread or crackers.

Suggested side dishes:
Serve with a side salad or roasted vegetables.

Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, add a tablespoon of flour to thicken it.

Food safety advice:
- Cook the pork shoulder to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Prdelačka soup is a traditional Czech soup made with sauerkraut and pork. It is typically served during the winter months.

Flavor profiles:
This soup is savory and slightly tangy from the sauerkraut.

Serving suggestions:
Serve hot as a main dish.

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Region: Czech

Taste: Savory, Tangy, Herbal, Spicy, Earthy