Hungarian Sauerkraut Soup
4 servings
40 minutes
Hungarian sauerkraut soup is a hearty and aromatic dish that reflects the rich traditions of Hungarian cuisine. Its roots trace back to village recipes where sauerkraut was combined with meat products, giving the soup a rich flavor. This soup has a pleasant tanginess complemented by the spiciness of smoked sausage and the sweetness of pepper. The thick consistency provided by a sour cream sauce with flour makes it an ideal option for cold days. Hungarians appreciate it for its warming properties and richness, while fresh herbs at the end add brightness to the taste. It is served as a standalone dish, often accompanied by crispy bread.
1
Chop the sweet pepper, ham, and onion. Combine the vegetables with sauerkraut, pour boiling water, and cook for 20 minutes. Add salt and pepper.
- Sweet pepper (capsicum): 1 piece
- Ham: 200 g
- Onion: 1 head
- Sauerkraut: 200 g
- Salt: to taste
- Ground black pepper: to taste
2
Melt the fat in a pan. Cut the sausage into small pieces and fry. Add to the soup.
- Fat: 50 g
- Smoked sausage: 50 g
3
Pour a sauce made of sour cream, flour, and chopped garlic into the soup. Mix well and cook until the soup thickens.
- Sour cream: 50 g
- Wheat flour: 1 tablespoon
- Garlic: 2 cloves
4
Sprinkle with chopped greens.
- Fresh herbs: 1 bunch
