Hungarian Hangover Soup (Korhelyleves) – Sauerkraut Sausage Soup

Ingredients:

• 300 g sauerkraut, drained (reserve some juice)
• 200–300 g smoked sausage, sliced
• 100 g smoked bacon, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp oil or lard
• 1 tbsp sweet Hungarian paprika
• 1 bay leaf
• 500–700 ml water or broth
• 150 ml sour cream
• 1 tbsp flour (optional, for thickening)
• Salt and pepper to taste