Hungarian sauerkraut soup

Ingredients for 6 servings:

• 2 liters of sauerkraut juice (diluted with water if needed)
• 500 g sauerkraut, fresh
• 400 g sausages (Debrecziner)
• 30 g lard
• 20 g flour
• 1 tsp sweet paprika powder
• 1 g onion(s), finely diced
• 1 bunch parsley, chopped
• 3 tbsp crème fraîche or sour cream
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Korhelyleves

Dilute the sauerkraut juice with water to taste (2 liters total). Add the sauerkraut and bring to a boil. Make a thin brown roux from the lard and flour, adding paprika and diced onion. Slice half of the sausages and add them to the soup along with the roux. Season with salt and pepper and simmer for 20 minutes. Finally, briefly cook the remaining sausage in one piece. Season again to taste and sprinkle with parsley. Before serving, spread the cream over the soup. Note: In Hungary, this soup is called “Bummelsuppe” (slow-food soup) because it not only tastes good after a night of partying, but also helps you get back on your feet and fight off a hangover. But it’s also delicious without these prerequisites!