Hungarian Sauerkraut Soup (Korhely Leves)

Hungarian Sauerkraut Soup (Korhely Leves)

A traditional Hungarian hangover soup.

Ingredients:
2 tablespoons cooking fat or oil
2 tablespoons all-purpose flour
1/2 teaspoon Hungarian paprika
6 cups cold smoked stock
1 small onion, minced
1 pound sauerkraut
Salt and pepper
Sliced smoked sausage (optional)
1 cup sour cream (optional)

Directions:
1. Gently fry the flour in the fat over medium heat until bubbling. Remove from the heat and stir in the paprika.
2. Add the cold stock all at once and mix well so there are no lumps.
3. Add the sauerkraut, onion, pepper and sausage and simmer until the sauerkraut is tender. Adjust the salt.
4. Stir in the sour cream without letting it boil again, or serve it at the table.

Tip:
Smoked stock is any liquid in which smoked meat, usually ham or a ham bone, was cooked. Or use heavily smoked sausage and water. Canned sauerkraut can be very salty or sour; taste and rinse if needed.