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

Instructions:

  1. In a pot, cook the diced bacon until it releases fat. Add oil if needed.
  2. Add chopped onion and sauté until soft, then stir in garlic.
  3. Remove from heat briefly and mix in the paprika.
  4. Add sauerkraut, sliced sausage, bay leaf, and pour in water or broth.
  5. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
  6. In a small bowl, mix sour cream with flour (if using), then stir into the soup.
  7. Simmer for another 5–10 minutes until slightly thickened.
  8. Adjust seasoning with salt, pepper, and a little sauerkraut juice for extra tang. Serve hot.

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