Grandma's cacarka or small glass of cabbage
Cacarka or zelnice sklenenka is a classic soup from the Vysočina, as our grandmothers cooked it. Basic ingredients, simple procedure. Even after years, there is no need to improve it. Since it is very filling, it can undoubtedly replace the main course.
Ingredients · Servings 1 dose
- 500 g sauerkraut with brine
- 300 g sausage with paprika, type čabajka (or hunting salami, smoked meat)
- 5-7 potatoes (depending on size)
- 1 large onion
- 3 tablespoons lard
- 1 l strong bone broth (or water and beef bouillon)
- 20 g ground red sweet pepper
- 4 bay leaves
- 4 balls of allspice
- 1 pinch of hot pepper (or chili)
- marjoram
- caraway seeds
- vinegar (as needed)
Method · 1 h
- Peel, wash and dice the potatoes. Cut the sausages into rounds.
- Peel the onion and chop finely.
- Heat the lard in a pot, sprinkle the cumin on it, then add the chopped onion. Fry it until translucent, not brown.
- Then add the chopped sausage, sweet pepper and fry briefly.
- Add potatoes, spices, pour in broth and top up with hot water if necessary. Season with salt and let cook. If you like a stronger flavor, you can add a pinch of hot pepper or chili.
- Drain the cabbage, squeeze it thoroughly and cut it into smaller pieces. Set the juice aside.
- Once the potatoes are cooked, add the cabbage and some of the brine. Stir and cook slowly for another 10–15 minutes. Finally, season with marjoram.
- The soup should be sufficiently sour, but delicately so. If it is not enough, add more water from the cabbage and possibly a little vinegar.
- If we want, we can also thicken the soup.
