Instructions:
- Sauté base – Heat lard/oil in a large pot. Cook onion until soft, then add garlic. Stir in paprika quickly (off heat to avoid burning).
- Add sausage & veggies – Toss in the sausage slices, carrot, parsnip, and caraway seeds. Stir for 2–3 minutes.
- Add sauerkraut – Mix in sauerkraut and pour in water or broth. Add bay leaves.
- Simmer – Cook on low for about 45–60 minutes, until flavors blend and vegetables are tender.
- Thicken with sour cream – Mix sour cream with flour in a small bowl, temper with hot soup, then stir back into the pot for creaminess.
- Season & serve – Adjust salt/pepper. Serve hot with fresh bread.
🍽 Notes & Tips:
- Some versions include smoked ham hock or leftover pork for a richer flavor.
- The sauerkraut’s tanginess is key — it’s what makes the soup refreshing and perfect for “day after” recovery.
- Always serve with a dollop of sour cream and crusty bread.
Would you like me to also share the Csipetke (pinched noodle dumplings) version that is sometimes added to Korhelyleves to make it even heartier?
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