Korhelyleves, often referred to as “sour soup,” is a traditional German dish designed to comfort and revive. This robust broth combines the tangy bite of fermented sauerkraut with the smoky depth of sliced sausage and the rich aroma of bacon drippings. The base is thickened with a toasted flour roux and infused with sweet paprika, creating a velvety, golden liquid that balances acidity and savory richness. Finished with a swirl of sour cream, it offers a luxurious texture and a complex flavor profile that is both warming and invigorating. Traditionally served in the early hours after a night of celebration, it is equally perfect as a hearty lunch on a chilly day. The interplay of crisp onions, tender cabbage, and spicy sausage makes this soup a standout comfort food that is simple to prepare yet deeply satisfying.
Korhelyleves (Souse’S Soup
Description
Korhelyleves, often referred to as "sour soup," is a traditional German dish designed to comfort and revive. This robust broth combines the tangy bite of fermented sauerkraut with the smoky depth of sliced sausage and the rich aroma of bacon drippings. The base is thickened with a toasted flour roux and infused with sweet paprika, creating a velvety, golden liquid that balances acidity and savory richness. Finished with a swirl of sour cream, it offers a luxurious texture and a complex flavor profile that is both warming and invigorating. Traditionally served in the early hours after a night of celebration, it is equally perfect as a hearty lunch on a chilly day. The interplay of crisp onions, tender cabbage, and spicy sausage makes this soup a standout comfort food that is simple to prepare yet deeply satisfying.Ingredients
Directions
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Squeeze the sauerkraut well to remove excess liquid, then reserve the juice.
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Place the squeezed sauerkraut in a pot with 2 quarts of water and simmer until softened.
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While the sauerkraut cooks, heat the bacon drippings in a frying pan over medium heat.
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Add the flour to the drippings and stir constantly, frying until the mixture turns a light beige color.
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Add the minced onions to the roux and cook for 5 minutes until softened.
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Remove the pan from heat, stir in the paprika, and immediately add 1 cup of cold water, whisking vigorously until smooth.
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Pour the reserved sauerkraut juice into the soup pot with the cooked sauerkraut.
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Stir the flour-onion mixture, sliced sausage, and softened sauerkraut into the pot.
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Simmer the soup for 10 to 15 minutes to allow flavors to meld.
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In a serving tureen or large bowl, mix the sour cream with 1 cup of the hot soup broth to temper it.
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Season with salt to taste, ensuring the soup retains a distinct sour flavor.
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Pour the remaining hot soup into the tureen with the sour cream mixture and stir gently to combine before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 281.0kcal
- % Daily Value *
- Total Fat 18.9g30%
- Saturated Fat 7.0g35%
- Cholesterol 38.9mg13%
- Sodium 593.3mg25%
- Total Carbohydrate 11.5g4%
- Dietary Fiber 1.9g8%
- Sugars 2.3g
- Protein 15.9g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Korhelyleves is traditionally served in the early morning hours to revive guests after an all-night party.
The soup should be slightly fatty and have a very sharp, tangy taste to fulfill its traditional purpose.
If bacon drippings are unavailable, you can substitute with butter or neutral oil, though the flavor will be less authentic.
Temper the sour cream by mixing it with a small amount of hot broth before adding it to the main pot to prevent curdling.
