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Hungarian Hangover Soup (Korhelyleves) – A Comforting Cure for the Morning After
Hungary is known for its rich culinary traditions, and Korhelyleves, or Hungarian Hangover Soup, is one of its most comforting dishes. This hearty, tangy, and slightly spicy soup has long been considered a remedy for overindulgence, especially after a night of celebrating. Packed with sauerkraut, smoked sausage, and paprika, it delivers a satisfying balance of warmth, acidity, and deep flavors—exactly what you need when you’re feeling under the weather.
But don’t be fooled! Korhelyleves isn’t just for hangovers—it’s a perfect winter warmer, a nourishing family meal, or a quick pick-me-up anytime you crave something comforting and full of flavor.
What is Korhelyleves?
The word “korhely” in Hungarian loosely translates to “reveler” or “drunkard,” hinting at this soup’s reputation as the ultimate hangover cure. Traditionally served after late-night celebrations or on New Year’s Day, Korhelyleves is beloved for its ability to restore energy and hydration.
The magic of this soup lies in its key ingredients:
Sauerkraut – Provides a tangy, probiotic-rich base that helps with digestion.
Smoked sausage or ham – Adds depth and a smoky richness.
Paprika – Essential for that signature Hungarian flavor.
Sour cream – Creates a smooth, slightly creamy texture when stirred in before serving.
Let’s dive into this authentic, easy-to-make Korhelyleves recipe so you can enjoy this Hungarian classic at home!
Ingredients for Hungarian Hangover Soup (Korhelyleves)
Main Ingredients:
✔ 2 tbsp vegetable oil or lard ✔ 1 onion, finely chopped ✔ 2 cloves garlic, minced ✔ 1 lb (450g) sauerkraut, drained and rinsed (rinse lightly for a milder taste) ✔ 1/2 lb (225g) smoked sausage, sliced (Hungarian kolbász, kielbasa, or chorizo) ✔ 1 tsp caraway seeds (optional but traditional) ✔ 2 tbsp sweet Hungarian paprika ✔ 1 tsp smoked paprika (adds depth) ✔ 1/2 tsp black pepper ✔ 1/2 tsp salt (adjust to taste) ✔ 1/2 tsp red pepper flakes (optional, for spice) ✔ 4 cups (1 liter) chicken or beef broth ✔ 1 bay leaf ✔ 1/2 cup (120ml) sour cream ✔ 1 tbsp flour (for thickening, optional)
Step-by-Step Instructions
Step 1: Sauté the Base
Heat 2 tbsp oil or lard in a large pot over medium heat. Add the chopped onions and cook until softened (about 5 minutes). Stir in the garlic, smoked sausage, and caraway seeds, cooking for another 2 minutes until fragrant.
Step 2: Add the Paprika and Sauerkraut
Sprinkle in the sweet paprika, smoked paprika, salt, and pepper, stirring quickly to coat everything. Be careful not to burn the paprika!
Add the sauerkraut and stir well, letting it absorb the flavors.
Step 3: Pour in the Broth and Simmer
Pour in 4 cups of chicken or beef broth and toss in the bay leaf. Bring to a gentle boil, then reduce the heat and let the soup simmer for about 25–30 minutes, allowing all the flavors to meld together.
Step 4: Make It Creamy
In a small bowl, mix the sour cream with 1 tbsp flour to prevent curdling. Slowly stir this mixture into the soup, whisking to create a smooth texture. Simmer for another 5 minutes, then remove from heat.
Step 5: Serve and Enjoy!
Remove the bay leaf, ladle the soup into bowls, and garnish with extra sour cream and fresh parsley. Serve with crusty bread for the ultimate comfort meal.
