Description
A hearty and flavorful sauerkraut soup that embodies rustic Hungarian cooking, perfect for warming the soul.
Ingredients
Scale
- 500 g Sauerkraut (rinsed and drained)
- Sauerkraut juice (reserved for liquid)
- 225 g Smoked paprika sausage (sliced thin)
- 2 tbsp Lard (or rendered fatback, pork belly fat, or vegetable oil)
- 1 Onion (peeled and minced)
- 3 cloves Garlic (peeled and minced)
- 1 tbsp Hungarian sweet paprika
- 1 tsp Ground caraway seeds
- 2 Bay leaves
- 2 pinches Ground black pepper and salt (to taste)
- 2 liters Water
- 200 g Sour cream
- 2 tbsp Flour
- Crusty bread (for serving)
Instructions
- Start by heating the lard in a large pot over medium heat. Once hot, add the minced onion. Sauté the onion until it becomes translucent, about 5 minutes.
- Add the minced garlic to the pot and cook for another minute until fragrant.
- Now, add the sliced smoked sausage. Cook this for about 5 minutes, stirring occasionally until the sausage is lightly browned.
- Sprinkle in the Hungarian sweet paprika and ground caraway seeds. Stir well to combine and let them toast for about a minute.
- Next, add the rinsed and drained sauerkraut, bay leaves, black pepper, and salt. Mix everything in the pot.
- Pour in 2 liters of water, and add the reserved sauerkraut juice for extra flavor. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
- In a small bowl, whisk the flour and sour cream together until smooth. Gradually add a bit of the hot soup to the sour cream mixture to temper it.
- Once mixed, add the sour cream mixture back to the pot. Stir well and simmer for an additional 5-10 minutes.
- Taste the soup and adjust seasoning if necessary. Remove the bay leaves before serving.
- Serve the soup hot, garnished with additional sour cream if desired, and with crusty bread on the side.
Notes
Sauerkraut should be rinsed to reduce saltiness. Adjust thickness by adding more flour for a thicker soup or more water for a thinner consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg