Serving
(click to enlarge)

 Sauerkraut Soup - Hungarian
Korhely Leves - Hungary
Serves:
Effort:
Sched:
DoAhead:		 (3 qts)
easy
1-1/2 hr
(3)

This savory soup (reputed in Hungary as a hangover cure (I haven't tested that yet)) 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 in).
  4. Put the Bacon in a pan and fry until some fat 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.
  5. Stir in SAUERKRAUT with juice 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, 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 is a random sized egg pasta. Use fresh made, which is easy (Recipe) - 1/2 Recipe does it. If using dry cut to 3/4 cup. You can buy commercial 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 up to a day and keep chilled until needed to 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

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