Hungarian Hangover Cure (Korhely Soup) by Kitchen Paprikash

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: pork shoulder

Chicken sausage reduces fat while maintaining flavor.

sauerkraut

🥗Healthier: fermented cabbage

💰Cheaper: canned cabbage

Fermented cabbage offers similar tanginess.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt adds creaminess with fewer calories.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: parsnips

Sweet potatoes provide a sweeter flavor.

Put the sauerkraut into a pot and pour over 7-8 cups water.

Bring it to a boil and cook on medium heat about 1 hour until it's soft.

Finely chop the onion and slowly soften on medium-low heat in 2 tbsp olive oil.

Meanwhile prepare the meat for the meatballs.

Chop the parsley, and mix it with the ground pork, egg, salt and lots of black pepper.

Mix it well and put into the fridge for about half an hour.

When the onion is soft add a heaped tbsp flour to it and cook until it's golden brown (about 5 min).

Turn off the heat, add 2-3 tbsp paprika, and stir well.

Pour this into the soup (which is still boiling) and stir.

Add more paprika if the soup is not red enough.

Season the soup with salt and lots of black pepper.

Add some VEGETA, or any other soup seasoning.

Make the meatballs. Water your hands and form walnut sized tiny balls and drop those into the boiling soup.

Cook for about 15 minutes.

Serve it with some sour cream and a little parsley on top.

Cooking Techniques

Equipment Needed

Spice Level: