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Korhelyleves Soup

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Late on the last day of the year and on New Year’s Eve, you will surely enjoy this soup from Hungary.)

Ingredients:

Rule for 10 servings: 1 kg of sauerkraut 500 g smoked knee 400 g of smoked knee 150 g bacon 150 g flour 100 g onions 100 g of lard 5 dl hot peppers rajski purée garlic paprika paste or add more ground pepper fresh dill cumin salt

Procedure:

1. Wash the sauerkraut twice well under cold water, then put it in a pot, cover with water, add the sausages (after ten minutes of cooking, take them out and cut them into rounds), smoked knee and diced bacon
2. Salt and boil until tender
3. In the meantime, prepare a light roux, which we flavour with crushed cumin, crushed garlic, ground paprika and tomato puree
4. Thicken the soup with the roux, from which we have removed the knee, then return it cut into small pieces together with the sausage back into the pot and cook for a while
5. Finally, add the cream, let it come to the boil and add fresh dill to the finished soup.

Note:

For the preparation of the roux, see recipe: Stir-fry.