Korhelyleves (Korhelyleves)
Overview
Korhelyleves is a sour Hungarian soup of sauerkraut and smoked sausage. Onion and a little smoked bacon are fried in lard, sweet paprika is stirred in, and sauerkraut is added with its juice, water or stock, a bay leaf, caraway and black pepper. Slices of smoked paprika sausage are simmered in the soup until the cabbage is soft. It is thickened with sour cream whisked with a spoonful of flour, which turns it pale orange and creamy, and the sharpness of the sauerkraut can be balanced with a pinch of sugar. Some cooks add diced potato or dried mushrooms. It is tangy, smoky and restoring.
History
Its name means drunkard's soup, and korhelyleves is the famous Hungarian hangover cure. It is traditionally served in the small hours at weddings and balls, and above all at dawn or on the morning of New Year's Day, after the long celebrations of Szilveszter, New Year's Eve. The sour sauerkraut juice is believed to restore the body, and the soup is a fixture of Hungarian inns in winter.
Main ingredients
Sauerkraut, smoked sausage, sour cream, paprika, onion, bacon. The soup is built on sour sauerkraut broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · Cabbage soups · More soups from Hungary
Recipe
Method
- 15 min
Fry the bacon and onion in the lard for 5 minutes, then stir in the paprika off the heat.
- 225 min
Add the sauerkraut, 1.5 l water, bay leaf, caraway and pepper and simmer for 25 minutes.
- 310 min
Add the sausage and cook for 10 minutes.
- 4
Whisk the sour cream with the flour and a ladle of hot soup and stir it in.
- 55 min
Simmer for 5 minutes, season and serve hot.
- ✓
Serve. About 1h 5m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
