Soup Recipes

Valašská Kyselica Soup

6 servings

Go beyond ordinary sauerkraut soup with this authentic Valašská Kyselica Soup recipe. This hearty Czech soup features tender potatoes, creamy spiced broth, mushrooms, and kielbasa. It is a symphony of flavors transforming a simple base into a complex meal. Read More

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Tom the ChefPublished: 1.2.2026

Soup Recipes

50 min.

1/5

344 calories Per Serving (of 6) Read More

Before You Start

Let’s talk about important parts of the recipe before you start…

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Experience the Authentic Valašská Kyselica Soup

I am excited to share this authentic Valašská Kyselica Soup recipe with you. If you want to go beyond ordinary sauerkraut soup, this is the perfect choice. This hearty Czech soup combines tender potatoes, a creamy spiced broth, mushrooms, and kielbasa to create a true symphony of flavors. It transforms a simple base into a complex meal that is sure to satisfy. I love how the combination of ingredients works together, and I know you will enjoy preparing this comforting dish as much as I do.

Sautéing the Onion Base for Valašská Kyselica Soup

To start preparing Valašská Kyselica Soup, I begin with the soup base. I preheat a medium pot on medium-high heat with frying oil. Then, I add the finely chopped large onion. I sauté this with occasional stirring until it becomes glossy, which usually takes about 3 to 4 minutes. This step is crucial for establishing the flavor foundation of this hearty Czech soup.

Valašská Kyselica Soup - Sauté the Base of the Soup

Building Flavor with Mushrooms and Polish Kielbasa

Once the onions are glossy, I have the option to add sliced mushrooms. I sauté them, stirring occasionally, until they are sautéed and reduced in volume, which takes about 2 to 4 minutes. Following this, I optionally add sliced Polish kielbasa. I sauté the kielbasa, stirring occasionally, for about 2 minutes. These ingredients add depth to the creamy spiced broth and make the soup even more satisfying.

Incorporating Sauerkraut and Potatoes

The next key step in this authentic recipe involves adding the main hearty ingredients. I add the drained sauerkraut and the peeled, diced potatoes (ideally about ½ inch in size). I sauté these ingredients for an additional 2 minutes with constant stirring. This process helps to meld the flavors of the sauerkraut and potatoes with the onion, mushrooms, and kielbasa base before the liquid is added.

Thickening with All-Purpose Flour

To give the Valašská Kyselica Soup its characteristic texture, I dust the sautéed mixture with all-purpose flour. I thoroughly stir everything together until it is nicely combined, which takes about 30 seconds. This step ensures that when the liquids are added, the soup will have a nice body without being too heavy, typical of this Czech soup.

Simmering the Creamy Spiced Broth

Now, I add the liquids and spices to create the creamy spiced broth. I add water, the reserved liquid from the sauerkraut, milk, dried bay leaves, whole caraway seeds, and ground allspice. I briefly stir and cover with a lid, bringing it to a simmer (about 195°F) with occasional stirring. Then, I lower the heat to medium and cook for 25 minutes, or longer if the potatoes are not fully cooked. This simmering time allows the caraway seeds and other spices to infuse the soup perfectly.

The Final Touch with Heavy Cream

For the finishing phase, I remove the bay leaves. Then, I add heavy cream, salt, and ground pepper. I briefly stir and cook, now without a lid, for 5 minutes. This addition of heavy cream creates the luxurious texture that makes this Valašská Kyselica Soup so special. It balances the acidity of the sauerkraut and completes the symphony of flavors.

Valašská Kyselica Soup - Finishing Phase

Serving the Valašská Kyselica Soup

For the best experience, I let the soup cool gradually to a temperature between 145–155°F with occasional stirring before plating. I serve this authentic recipe with a touch of sour cream and decorate it with parsley. It pairs great with fresh bread of any kind, such as Czech Rye Bread. This cooling step ensures the flavors are tasted at their peak potential.

Valašská Kyselica Soup

6 servingsTom the ChefPublished: 1.2.2026 ☆☆☆☆☆0x(write a review)👁368x

50 min.

1/5

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Ingredients:

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Main Ingredients:

¼ cups of frying oil (any kind) (adjust if needed)

1 onion - peeled and finely chopped (large)

Optionally: 8 OZ of mushrooms of your choice - sliced

Optionally: 8 OZ of Polish kielbasa - sliced

1 LB of sauerkraut - drained and reserve liquid

1 LB of potatoes - peeled and diced ((about 2 PCS) - the ideal size is about ½ inch)

¼ cups of all-purpose flour

4 cups of water

reserved liquid from sauerkraut

1 cups of milk

2 PCS of dried bay leaves ((or fresh))

1 TSP of caraway seeds - whole

½ TSP of ground allspice

1 cups of heavy cream

1 TSP of salt

½ TSP of ground pepper

Final Touch:

sour cream (whole)

parsley (or other herbs)

Tools:

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1x Peeler

1x Large Sauce Pan or Medium Pot (6QT)

1x Wooden Spoon or High-Temperature Silicone Spatula

Nutrition per 1 Serving:(recipe split into 6 servings)

Estimated

Calories 344 Protein 5.6 g Fat 25.2 g Saturated fat 10.7 g Carbohydrate 26.1 g Sugars 6.0 g Fiber 4.7 g Sodium 799 mg Cholesterol 49 mg

Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.

Directions:

1.Sauté the Base of the Soup:

Let’s start preparing Valašská Kyselica Soup with the soup base.

1.1.

Preheat a medium pot on medium-high heat with ¼ cup of frying oil and add:

1 large onion – finely chopped

Sauté with occasional stirring until glossy (about 3 – 4 minutes).

1.2.

Optionally add:

8 OZ of mushrooms – sliced

Sauté, stirring occasionally, until the mushrooms are sautéed and reduced in volume (about 2-4 minutes).

1.3.

Optionally add:

8 OZ of kielbasa – sliced

Sauté, stirring occasionally, for about 2 minutes.

1.4.

Add:

1 LB sauerkraut – drained

1 LB of potatoes – diced

Sauté for an additional 2 minutes with constant stirring.

1.5.

Then, dust with:

¼ cup of all-purpose flour

Thoroughly stir together until nicely combined (about 30 seconds).

2.Simmering:

2.1.

Add into the pot:

4 cups of water

Reserved liquid from sauerkraut

1 cup of milk

2 dried bay leaves

1 TSP of caraway seeds – whole

½ TSP of ground Allspice

Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

2.2.

Lower the heat to medium and cook for 25 minutes with occasional stirring (or longer if potatoes are not fully cooked).

3.Finishing Phase:

3.1.

Remove the bay leaves.

3.2.

Add:

1 cup of heavy cream

1 TSP of salt

½ TSP of ground 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.