Old Czech cabbage soup with sausage will come in handy

Old Bohemian cabbage soup will please your taste buds just as much as soups from Slovak cuisine. This dish has quite clear rules of preparation to achieve that traditional and well-known taste. If you think that this soup should only be cooked before the main meal, you are greatly mistaken.

• Good for lunch
• The ideal dinner
• Sometimes served as the main course

If you don't skimp on anything and make this soup thick enough, it can essentially replace the main course. It will be filling and will satisfy many diners to the full.

Get ready to cook

Every cooking begins with precise and complete preparation. Old Bohemian cabbage soup will only succeed if you add everything you need to it. The appropriate amount of each ingredient also plays an important role. You can find out all this in the table below.

Ingredients	Quantity
Potatoes	280 g
Sauerkraut	400 g
Smooth flour	120 g
Sausages	400 g
Milk	250 ml
Butter	100 g
Sour cream	100 g

You should also prepare onion and smooth parsley. Do not forget the seasonings, which are coloured pepper, salt and cumin.

Old Bohemian cabbage soup from A to Z

The stepping stone is to drain the cabbage, which you then finely chop and cook. Then prepare the potatoes for the soup. Chop and boil these too. The cooking time is around twenty minutes. Next, prepare a roux of flour and milk, which you then add to the pot with the cooked cabbage. After cooking for a while, add the prepared potatoes and the remaining ingredients. These are the browned sausages and onions cut into rings. Again, a bit of that simmering is in order, during which you pour the remaining quarter or so of milk you left at the end into the soup.

The last stage is stirring in sour cream. However, add it to the Old Bohemian cabbage soup when the soup is cooked. You can start seasoning with salt and pepper. Old Bohemian cabbage soup looks great on the plate in combination with finely chopped parsley.