Hungarian Hangover soup (Korhelyleves)

Ahhh Korhelyleves 🇭🇺🥣—Hungary’s legendary hangover soup.
Sour, smoky, creamy, and exactly what the body begs for after a long night.

This is the traditional-style version, the kind that actually works 😉

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Hungarian Hangover Soup (Korhelyleves)

Ingredients

• 2 tbsp oil or lard

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp sweet Hungarian paprika

• 1 tsp caraway seeds

• 1 bay leaf

• 1½ cups smoked sausage or pork (kolbász), sliced

• 4 cups chicken or pork broth

• 2 cups sauerkraut, drained (leave a little juice)

• Salt & black pepper to taste

To Finish

• ½ cup sour cream

• 1 tbsp flour

• 1 tsp vinegar or lemon juice (optional, for extra tang)

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Instructions

1. Sauté the base
   Heat oil/lard in a pot. Add onion and cook until soft.
   Stir in garlic, then remove pot from heat and add paprika (important—don’t burn it).

2. Build the soup
   Add caraway, bay leaf, sausage, broth, and sauerkraut.
   Bring to a gentle boil, then simmer 20–25 minutes.

3. Thicken & cream
   In a bowl, mix sour cream and flour until smooth.
   Slowly stir in a ladle of hot soup to temper, then add back to pot.

4. Finish
   Simmer 5 more minutes until lightly thickened.
   Adjust salt, pepper, and add vinegar or lemon if desired.

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How Hungarians Eat It

• Hot, steaming

• With fresh bread or rolls

• Often the morning after weddings or celebrations 🍻

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Tips from Hungarian Kitchens

• Smoked meat is essential—don’t skip it.

• Caraway gives that unmistakable Central European flavor.

• If your sauerkraut is very sour, rinse lightly.

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Variations

• With egg: Stir in a beaten egg at the end for richness

• Extra hearty: Add potatoes

• Spicier: Use hot paprika or chili

• No flour: Skip thickening for a lighter broth

If you want, I can also share:

• A Transylvanian-style korhelyleves

• A slow-cooker version

• Or a “day-after party” menu built around this soup

Egészségedre! 🍲🍷