🇭🇺 Hungarian Hangover Soup (Korhelyleves)

Ingredients

• 200 g (7 oz) smoked sausage (Hungarian kolbász), sliced
• 150 g (5 oz) smoked bacon, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups sauerkraut, drained slightly
• 1 tbsp Hungarian sweet paprika
• 1 tsp caraway seeds
• 1 bay leaf
• 4 cups broth (chicken or vegetable)
• ½ cup sour cream
• 1 tbsp flour
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the bacon
In a large pot, cook the diced bacon over medium heat until it becomes crispy and releases its fat.

2. Sauté the onion
Add the chopped onion and cook until soft and translucent, about 4–5 minutes.

3. Add sausage and spices
Stir in the sliced sausage, garlic, paprika, and caraway seeds. Cook for 2–3 minutes to release the flavors.

4. Add sauerkraut and broth
Add the sauerkraut, bay leaf, and broth. Bring the soup to a boil, then reduce heat and simmer for about 25–30 minutes.

5. Thicken the soup
In a bowl, mix sour cream and flour until smooth. Stir a little hot soup into the mixture, then add it back to the pot.

6. Finish cooking
Simmer gently for another 5 minutes until slightly thickened.

7. Serve
Season with salt and pepper and garnish with chopped parsley.