Dušené kysané zelí (Braised Sauerkraut) is a traditional Czech recipe for a classic accompaniment of sauerkraut, onion and bacon that's slowly braised for 30 minutes. The full recipe is presented here and I hope you enjoy this classic Czech version of: Braised Sauerkraut (Dušené kysané zelí).
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This Czech-style braised sauerkraut boasts a deep, flavourful profile. It is glossy, creamy, and has just the right amount of juice. Cooked with onions and bacon, it makes a perfect side dish for classic Czech meals like Vepřo knedlo zelo.
Ingredients:
500g sauerkraut Polish or German style (such as my home-made sauerkraut)
2 medium onions, peeled and finely chopped
90g smoked bacon
1 tbsp pork lard (or canola / sunflower oil)
1 tsp ground caraway seeds or crushed
2 tbsp granulated sugar the exact amount depends on the sweetness of the sauerkraut
2 tbsp plain (all-purpose) flour
salt (the exact amount depends on the saltiness of the sauerkraut)
water as needed
Method:
Drain the sauerkraut; reserving the brine for later. If the sauerkraut contains large pieces, cut them into smaller ones. Cut the smoked bacon into 1cm cubes.
In a saucepan, melt 1 tbsp pork lard over medium heat. Add the chopped onion and cook until it becomes translucent, stirring occasionally to prevent burning. This should take about 5-8 minutes. Then, add 1 teaspoon ground caraway seeds and stir.
Add the diced bacon and fry for 5 minutes, stirring continuously, then, mix in the sauerkraut. If the reserved brine is not too sour, you can add about 120ml. If it is too acidic, use 120ml of water instead. Alternatively, you can compromise by adding 4 tbsp of the brine and 4 tbsp of water to the sauerkraut.
Reduce the heat, cover the saucepan with a lid, and let the sauerkraut braise for 15 minutes.
After 15 minutes, stir in 2 tbsp granulated sugar. Scatter over 2 tbsp plain flour and mix to combine. Cook ver low heat for a further 15 minutes.
The braised sauerkraut will thicken and attain a nice glossy appearance.
Season the finished sauerkraut with salt and sugar to taste. Serve warm as an accompaniment.
The total braising time for sauerkraut should not exceed 30 minutes to avoid overcooking.
There's no need to rinse or soak the sauerkraut before cooking, but if the flavour is too sharp, you can rinse it in a colander under running water to reduce the sourness.
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