Hungarian Hangover Soup (Korhelyleves)

Ingredients:

• 1 lb (450 g) smoked sausage, sliced
• 1 cup (200 g) sauerkraut, drained and chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1–2 tbsp oil
• 1 tsp sweet paprika
• 6 cups (1.5 L) beef or chicken broth
• 1–2 bay leaves
• 1 tsp caraway seeds (optional)
• Salt and pepper to taste
• 1–2 tbsp vinegar (to taste)
• 1–2 tbsp sour cream (optional)

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Instructions:

1. Heat oil in a large pot. Sauté onion and garlic until soft.
2. Add paprika and stir briefly (do not burn).
3. Add sliced sausage and cook 2–3 minutes.
4. Add chopped sauerkraut, bay leaves, caraway seeds, and broth. Bring to a simmer.
5. Cook 15–20 minutes to blend flavors.
6. Adjust salt, pepper, and vinegar to taste.
7. Serve hot, with a dollop of sour cream if desired.

Tip: Korhelyleves is traditionally enjoyed after a heavy night of drinking, but its tangy, savory, and slightly spicy flavor makes it a comforting soup any time.