Hungarian cabbage soup korhejlevesh
4 servings
60 minutes
The basis of Hungarian cabbage soup is a large amount of sauerkraut, and the broth itself is made with smoked pork and bacon. The latter must first be fried in paprika or in a paste made from it - this is what turns ordinary cabbage soup into " Korhejlevesh" .
1
Prepare the necessary ingredients.
2
Cut the sauerkraut to shorten it.
- Sauerkraut: 400 g
3
Rinse the cabbage with cold water twice.
- Sauerkraut: 400 g
4
Pour 1.2 liters of water over the smoked pork, add bay leaves, and boil for 20 minutes.
- Smoked pork: 250 g
- Bay leaf: 2 pieces
5
Then take out the pork and cut it into 1x1 cm cubes.
- Smoked pork: 250 g
6
Slice the sausage into rings or half-rings depending on the size.
- Hunter's sausages (kabanosy): 150 g
7
Fry diced bacon over low heat.
- Bacon: 80 g
8
Add chopped onion and sauté until translucent, then add minced garlic, cumin, paprika, and paprika paste. Add flour, mix well, and add the vegetable mixture to the broth.
- Onion: 2 heads
- Garlic: 2 cloves
- Cumin (zira): 1 teaspoon
- Paprika: 1 teaspoon
- Pepper paste (biber salcasi): 1 tablespoon
- Wheat flour: 70 g
9
Add meat and cabbage to the soup, bring to a boil, add sour cream, and mix well. Once the soup boils again, remove it from the heat.
- Smoked pork: 250 g
- Sauerkraut: 400 g
- Sour cream: 200 g
10
Serve with chopped dill.
- Dill: to taste