Korhelyleves is a meaty sauerkraut (sour cabbage) soup that is often eaten on New Year's Day but not only. It is thought to relieve the symptoms of a hangover, and this is probably the reason why this traditional Hungarian soup is so popular on New Year's Eve and also called korhelyleves.
Serves 6
Ingredients:
300 grams sauerkraut shreded
2 liters water
3 bay leaves
150 grams smoked pork knuckle or ribs, diced
150 grams smoked Csabay kolbasz ( sausage)
1/2 cup of sauerkraut Juice or to taste
Salt and black pepper to taste
Sour cream
1 clove of garlic
1/2 of a small onion, finely chopped
3 tablespoons oil or pork lard
2 heaped tablespoons flour
1 1/2 teaspoon of paprika
1 teaspoon of caraway seeds (optional)
Method:
Wash the sauerkraut well in cold water. Place in a pot, add the water, bay leaves, diced knuckle and sausage. Cook until the sauerkraut is soft, replacing any evaporated water with boiling water. When sauerkraut is soft, leave it on the heat. Prepare a roux (rántás) by sauteeing the onions and oil in a pan and then adding the flour and quickly stirring until it is smooth. Remove from heat, add the crushed garlic and paprika/ black pepper. Add 500 milliliters of cold water and stir until smooth. Add the roux to the soup, stir well, salt to taste and add sauerkraut juice as desired for sourness.
Serve with sour cream.
300 grams sauerkraut shreded
2 liters water
3 bay leaves
150 grams smoked pork knuckle or ribs, diced
150 grams smoked Csabay kolbasz ( sausage)
1/2 cup of sauerkraut Juice or to taste
Salt and black pepper to taste
Sour cream
1 clove of garlic
1/2 of a small onion, finely chopped
3 tablespoons oil or pork lard
2 heaped tablespoons flour
1 1/2 teaspoon of paprika
1 teaspoon of caraway seeds (optional)
Method:
Wash the sauerkraut well in cold water. Place in a pot, add the water, bay leaves, diced knuckle and sausage. Cook until the sauerkraut is soft, replacing any evaporated water with boiling water. When sauerkraut is soft, leave it on the heat. Prepare a roux (rántás) by sauteeing the onions and oil in a pan and then adding the flour and quickly stirring until it is smooth. Remove from heat, add the crushed garlic and paprika/ black pepper. Add 500 milliliters of cold water and stir until smooth. Add the roux to the soup, stir well, salt to taste and add sauerkraut juice as desired for sourness.
Serve with sour cream.
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