Cook the smoked meat: In a large pot, add smoked meat and water. Bring to a boil, then reduce heat and simmer for 45–60 minutes until meat is tender. Skim off any foam.
Sauté the aromatics: In a separate pan, lightly sauté onions in a bit of oil until soft. Add garlic, paprika, and caraway seeds, cooking for another 30 seconds (don’t burn the paprika).
Combine veggies: Add carrots, parsnip, celery, potatoes, and bay leaves to the meat broth. Simmer for 20–25 minutes until vegetables are tender.
Add tanginess: Stir in sauerkraut and white wine or vinegar. Simmer for another 5–10 minutes. Adjust salt and pepper.
Serve: Ladle hot soup into bowls, garnish with fresh parsley. Optional: top with a slice of boiled egg or a dollop of sour cream.
💡 Tips for the perfect Korhelyleves:
The soup is meant to be slightly tangy and hearty — don’t skip the vinegar or sauerkraut.
Smoked meats give it that classic flavor; if using only fresh pork, add a bit of smoked paprika for depth.
It tastes even better the next day after flavors meld together.
If you want, I can also give you a quick version of Korhelyleves that’s ready in 30 minutes using simple pantry ingredients — perfect for “emergency” hangover recovery!
