Serving
(click to enlarge)

Sauerkraut Soup
Hungary
  -   Korhely Leves
Makes:
Effort:
Sched:
DoAhead:  
3 qts  
**
1-1/2 hr  
(3)

This savory soup is reputed in Hungary as a hangover cure (I haven't tested that yet). It is quite different from the better known Polish version and makes use of typical Hungarian ingredients.




1/4
4
1
1
2
1
4+
1/2
5
tt
#
oz
c
T
t
#
c
#
T
Bacon
Onion
Tarhonya (1)
Flour
Paprika
Sauerkraut
Water
Smoked Sausage (2)
Sour Cream
Salt (if needed)
  1. Cut BACON into 1/4" pieces.
  2. Chop ONION fine.
  3. Quarter SAUSAGE lengthwise and slice thinnish (less than 1/4 inch).
  4. Put the Bacon in a pan and fry until some fat is rendered. Stir in Onion and fry slowly, stirring often until translucent, then add TARHONYA (1) and fry stirring until light golden (don't burn the onions!). Sprinkle with Flour and Paprika and fry stirring about 2 minutes more.
  5. Stir in Sauerkraut with its Brine and enough water to make a thick soup (consider the tarhonya will be absorbing water). Simmer until Tarhonya are nearly done (about 15 minutes if fresh, an hour for commercial dried).
  6. Stir Sausage into soup and continue simmering for 10 minutes. Adjust liquid if needed.
  7. Stir about 1/4 cup of the soup gradually into the Sour Cream until smooth, then stir the sour cream into the soup.
  8. Check Salt (probably not needed) and serve hot.
NOTES:
  1. Tarhonya:   Measure is for fresh, if using dry cut to 3/4 cup. Tarhonya is a random sized egg pasta that's easy to make - see our Hungarian Fresh Pasta page. You can buy commercial dry tarhonya from groceries selling Hungarian goods.
  2. Smoked Sausage:   If you can't get Hungarian sausage, Kolbasz is pretty much the same as Polish Kielbasa with paprika added, so a quality kielbasa works fine.
  3. Do Ahead   You can make this up to a day ahead, but keep well chilled slow the Tarhonya absorbing water - they can expand until they dominate the dish (but they won't turn to mush).
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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