🔥 Instructions:
- Sauté the Base:
In a large pot, heat oil. Add chopped onion and sauté until translucent. Stir in garlic, paprika(s), and caraway seeds. Cook for 30 seconds until fragrant. - Build the Broth:
Add sauerkraut, smoked sausage, and smoked pork (if using). Pour in broth or water. Add bay leaf and bring to a simmer. - Simmer Gently:
Cook over medium-low heat for 30–40 minutes. Add diced potato during the last 15 minutes if desired. - Finish with Balance:
Adjust seasoning (salt/pepper). Remove bay leaf. Serve hot with a swirl of sour cream and fresh parsley. - Serve:
Ladle into bowls and serve with fresh bread. Best enjoyed the next day after flavors meld!
💡 Tips for Balance:
- Sauerkraut too sharp? Rinse it briefly to mellow the sourness.
- Want it thicker? Mash some potatoes into the broth.
- No sausage? Use smoked tofu or mushrooms for a vegetarian twist.
This soup is a comfort-food staple in Hungary — both rustic and restorative. Would you like a vegetarian Korhelyleves version or a step-by-step video script for sharing it with your audience?