🇭🇺 Hungarian Hangover Soup (Korhelyleves)

Ingredients

• 1 lb (450 g) smoked sausage (kolbász), sliced
• 1 tablespoon oil or lard
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon Hungarian sweet paprika
• 3 cups sauerkraut, drained (reserve a little juice if desired)
• 1 bay leaf
• 1 teaspoon caraway seeds (optional)
• 4 cups water or pork/chicken broth
• ½ cup sour cream
• 1 tablespoon flour
• Salt and black pepper to taste

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Directions

1. In a large pot, heat oil and sauté onion until soft. Add garlic and cook 30 seconds.
2. Remove from heat and stir in paprika.
3. Add sliced sausage, sauerkraut, bay leaf, caraway seeds, and broth. Bring to a boil.
4. Reduce heat and simmer 25–30 minutes.
5. In a small bowl, mix sour cream and flour until smooth. Add a ladle of hot soup to temper, then stir back into the pot.
6. Simmer gently 5 minutes (do not boil). Adjust salt and pepper.
7. Serve hot with crusty bread.