Hungarian Hangover Soup (Korhelyleves) 🇭🇺🥣
A traditional Hungarian “morning-after” soup—tangy, hearty, and warming, made with sauerkraut, smoked meats, and paprika.
Ingredients
- 1 cup sauerkraut, rinsed and chopped
- 200 g smoked sausage (kolbász) or smoked ham, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1–2 tsp sweet Hungarian paprika
- 4 cups beef or chicken broth
- 1 tsp caraway seeds (optional)
- Salt & black pepper, to taste
- 1–2 tbsp oil or butter
- Optional: cooked noodles or dumplings (csipetke)
Instructions
- Sauté Aromatics
Heat oil or butter in a pot. Sauté onion and garlic until soft. Stir in paprika briefly. - Add Main Ingredients
Add sauerkraut, smoked meat, broth, and caraway seeds. Bring to a boil, then reduce heat. - Simmer
Simmer 20–30 minutes to let flavors meld. Season with salt and pepper. - Optional
Add noodles or csipetke dumplings in the last 5 minutes. - Serve
Serve hot, garnished with fresh parsley if desired.
💡 Tip: This soup is naturally tangy from the sauerkraut; for extra richness, add a small dollop of sour cream just before serving.
If you want, I can also make a quick 3-step “Facebook-friendly” version for Korhelyleves that’s easy to share. Do you want me to do that?
Related Posts:
