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collection by ICAF Europe

Korhelyleves (Tramp Soup)

This soup has a sobering effect, so it is a preferred dish for the first day of the year, after a heavy drinking session during New Year's Eve

1 smoked knuckle of pork
500 g sauerkraut (previously prepared)
1 tablespoon of lard (or oil)
1 tablespoon of flour
5 peppercorns, ground
200 ml of sour cream
a little paprika powder

Boil the knuckle in sufficient water for several hours, or in a pressure cooker until the meat is easy to remove from the bone. Prepare a roux from the lard, flour and paprika. Drain the liquid off the sauerkraut, and then mix the sauerkraut well into the roux. Add a litre of the water in which the knuckle has been boiling. Stir well to make a soup. Cut the meat off the knuckle and into cubes of about 2 cm and add these to the soup. Season with ground black pepper and boil again for about 25 minutes. You may add some red wine to this soup. Serve with the sour cream.