Written by Katerina Matousova
The recipe is very old, coming from a time when everyone ate from a single communal bowl of soup. If the soup was served for dinner, then the potatoes were cooked separately, in larger quantities, so the soup would be filling enough after a whole day of hard work. And work would be hard in this area, which is full of high hills, deep valleys, and solid limestone formations.
1 cup sauerkraut
4 medium potatoes, peeled and cubed
3/4 cup sour cream
1/2 cup milk
2 Tbs all-purpose flour
2 Tbs butter
salt to taste
1 tsp caraway seeds
sugar to taste
Add the potatoes to a pot and cover them with water. Bring to a boil, add the salt and cumin, and cook until the potatoes are almost tender.
Add the sauerkraut and cook a little longer, until the potatoes become fully tender.
While the potatoes are cooking, mix together the sour cream, milk, and flour. Add the mixture to the soup. Taste and adjust the seasoning, adding more salt, sugar, or the liquid from the sauerkraut.
Top the soup with a few shavings of fresh butter and serve immediately.