Authentic Hungarian Sauerkraut Sausage Soup (Korhelyleves)

Creamy sauerkraut soup served in red bowl with a dollop of fresh sour cream, chili peppers, and crusty bread on the side.

Authentic Hungarian Sauerkraut Sausage Soup (Korhelyleves)

Course: Dinner, Lunch, Soups

Cuisine: Hungarian, Transylvanian

Diet: Low Lactose

Keyword: hungarian sauerkraut soup, korhelyleves, sauerkraut sausage soup, sauerkraut sausage soup recipe, sauerkraut soup, sauerkraut soup recipe, traditional sauerkraut soup

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Calories: 458kcal

Author: Timea

A traditional Hungarian and Transylvanian sauerkraut soup packed with smoky pork ribs, savory sausage, and finished with a rich paprika roux. Famous as the ultimate winter comfort food and New Year's Day hangover cure!

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Metrics - US Customary

Equipment

1 Soup Pot

Ingredients

The Soup Base:

1 kg sauerkraut pickled cabbage, drained
500 g smoked pork sausage sliced into rounds
250 g smoked pork ribs cut into pieces
2 pcs onions medium-size, finely chopped
2 teaspoon caraway powder
1 tablespoon dried vegetable mix like Vegeta
1 teaspoon sea salt optional, adjust to taste at the end
1 teaspoon ground pepper freshly ground
2 tablespoon sunflower oil or pork lard
2 l water cold

For the Roux (Thickening)

2 tablespoon sunflower oil or pork lard
2 tablespoon wheat flour
1 tablespoon paprika Hungarian, sweet

Instructions

Sauté Aromatics: Heat 2 tablespoons of oil in a large soup pot over medium heat. Sauté chopped onions for 3–4 minutes until soft and translucent.
Add Cabbage: Stir the drained sauerkraut into the pot with the onions. Season with 2 teaspoons of caraway powder and 1 teaspoon of ground black pepper.
Simmer Base: Pour in 2 liters of cold water. Cover and bring to a boil over medium heat, letting it simmer for 20–30 minutes until the cabbage softens.
Add Meats: Add the cut smoked pork ribs and sliced smoked sausage to the pot. Cover and boil for another 20 minutes to infuse the broth with smoky flavor.
Make the Roux: In a separate small saucepan, heat 2 tablespoons of oil. Whisk in 2 tablespoons of flour constantly until golden brown. Remove from heat completely and stir in 1 tablespoon of sweet paprika and 2 tablespoons of water to create a smooth paste.
Thicken & Finish: Pour the paprika roux into the bubbling soup through a sieve, stirring vigorously. Simmer for a final 5–10 minutes. Stir in the dried vegetable mix, taste for salt, and serve hot with sour cream and fresh bread.

Video

Notes

Taste the sauerkraut first: If it is incredibly salty or sour, rinse it under cold water in a sieve before cooking.
Temperature warning: Always pull the roux saucepan entirely off the heat burner before adding the sweet paprika, or it will burn and turn bitter.
Make ahead: This soup tastes even better the next day as the smoky flavors and tangy juices fully meld together in the fridge!

Nutrition