Here’s an authentic Hungarian Hangover Soup — Korhelyleves 🥣🇭🇺
It’s sour, smoky, creamy, and restorative… exactly what it’s meant to be after a long night.
Korhelyleves (Hungarian Hangover Soup)
Ingredients
- 8 oz smoked sausage or bacon (kolbász is traditional)
- 1 tbsp lard or oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp Hungarian sweet paprika
- 1 tsp caraway seeds (optional but traditional)
- 1 bay leaf
- 4–5 cups sauerkraut (rinsed lightly if very sour)
- 4 cups pork or chicken broth
- Salt & black pepper, to taste
Creamy Finish
- ½–¾ cup sour cream
- 1 tbsp flour (optional, for thickening)
To Serve
- Fresh bread or rye bread
- Optional extra sour cream
Instructions
- Render & Sauté
In a soup pot, cook sausage/bacon in lard/oil until lightly browned.
Add onion and sauté until soft.
Stir in garlic for 30 seconds. - Paprika Step
Remove pot from heat briefly.
Stir in paprika and caraway (prevents bitterness). - Build the Soup
Add sauerkraut, broth, and bay leaf.
Bring to a gentle boil, then simmer 30 minutes. - Cream It
Whisk sour cream with flour (if using).
Slowly stir into soup over low heat.
Do not boil after adding sour cream. - Season & Serve
Adjust salt and pepper.
Remove bay leaf and serve hot.
What Makes Korhelyleves Special
- Sauerkraut acidity wakes you up
- Fat + protein soothe the stomach
- Paprika + caraway aid digestion
- Sour cream smooths everything out
Authentic Variations
- More Meat: Add pork shoulder cubes
- Extra Tang: Splash of sauerkraut juice at the end
- Thicker Style: Add diced potatoes
- Village Style: No flour — just long simmer
Hungarian Tip 🇭🇺
Korhelyleves literally means “rascal’s soup” — traditionally eaten the morning after weddings, festivals, and pálinka-heavy nights.
If you want, I can:
- Make a slow-cooker Korhelyleves
- Adjust it for modern kitchens
- Or give you the Transylvanian version