Valašská Kyselica Soup

Name: Valašská Kyselica Soup
Prep time: 50 min
Total time: 50 min
Yield: 6 servings
Ingredients: ¼ cups offrying oil (any kind) (adjust if needed); 1onion - peeled and finely chopped (large); 8 OZ ofmushrooms of your choice - sliced; 8 OZ ofPolish kielbasa - sliced; 1 LB ofsauerkraut - drained and reserve liquid; 1 LB ofpotatoes - peeled and diced ((about 2 PCS) - the ideal size is about ½ inch); ¼ cups ofall-purpose flour; 4 cups ofwater; reserved liquid from sauerkraut; 1 cups ofmilk; 2 PCS ofdried bay leaves ((or fresh)); 1 TSP ofcaraway seeds - whole; ½ TSP ofground allspice; 1 cups ofheavy cream; 1 TSP ofsalt; ½ TSP ofground pepper; sour cream (whole); parsley (or other herbs)

6 servings

Czech Simmering, Sautéing

Go beyond ordinary soups with this authentic Valašská Kyselica Soup recipe. This hearty Czech classic features tender potatoes, mushrooms, kielbasa, and a creamy, spiced sauerkraut broth. It is a symphony of flavors that transforms simple ingredients into a complex, comforting meal perfect for any occasion.

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Tom the Chef Founder

January 1, 2026

Valašská Kyselica Soup in gray soup bowl in detail top side shot

50 min.
50 min.
1/5

Ingredients:

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:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Peeler
1x Large Sauce Pan or Medium Pot (6QT)
1x Wooden Spoon or High-Temperature Silicone Spatula

Recipes

Best served with:

Czech Rye Bread

Czech Rolls Rohliky Recipe

Rustic Bread or Baguettes

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.

3.3.

Taste and add salt and/or pepper if needed.

4. Serve Valašská Kyselica Soup:

4.1.

For the best experience, let the soup cool gradually to a temperature between 145–155°F with occasional stirring before plating.

4.2.

Serve with a touch of sour cream and decorate with parsley. Pairs great with fresh bread of any kind.

About the Author:

Tom the ChefFounder

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