Zelňačka

Instructions

1. Sauté the sliced onion in the lard until translucent, then sprinkle with flour and stir for 2 minutes.
2. Add the drained sauerkraut, the caraway and the crushed garlic, then pour in the stock and add the bay leaf.
3. Bring to a boil, then simmer for 25 minutes, covered, with the diced potatoes and carrot.
4. Dissolve 1 tablespoon of flour in the cold water and pour it into the soup, stirring to thicken.
5. Add the sausage rounds and continue cooking for 5 minutes.
6. Adjust the seasoning, remove the bay leaf and serve piping hot with country bread.