Korhelyleves
Sauerkraut provides fiber and a brighter sour taste, while smoked sausage makes the soup more satisfying without grains. Sour cream softens the sauerkraut and paprika, and caraway adds a deeper spiced note. This soup works well for a hearty homemade lunch in cold weather.
Dice the onion (80 g) and slice the smoked sausage (200 g) into rounds or small pieces. Prepare the sauerkraut (500 g), paprika (3 g), caraway (1 g), sour cream 30% (150 g), salt (8 g), and black pepper (2 g).
Cook the onion (80 g) for 2-3 minutes until softened, add the paprika (3 g), and immediately pour in the water (1800 g). Add the smoked sausage (200 g) and sauerkraut (500 g), bring everything to a boil, and cook for about 25 minutes until the cabbage softens but still keeps some texture.
Add the caraway (1 g), salt (8 g), black pepper (2 g), and sour cream 30% (150 g), stir carefully, and warm the soup for another 2-3 minutes without hard boiling. Serve the korhelyleves hot right away.
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