Korhelyleves: Tangy Sauerkraut and Smoked Sausage Soup

Why You’ll Love This Recipe

• Tangy, smoky, and cozy: sauerkraut, paprika, and sausage create deep, comforting flavor fast.
• Classic Hungarian soul food that’s simple enough for a weeknight.
• Sour cream swirl and a squeeze of lemon make every spoonful bright and silky.
• Great make-ahead soup—flavors improve overnight.

Grocery List

• Produce: 1 large onion, 3 garlic cloves, 2 medium potatoes, 1 lemon, fresh dill or parsley
• Dairy: Full-fat sour cream
• Pantry: Sauerkraut (about 1 lb/450 g), smoked sausage (kolbász or kielbasa), sweet Hungarian paprika, caraway seeds, bay leaves, chicken or pork stock, black pepper, salt, sugar or honey (optional), cooking oil or lard

Full Ingredients

For the Soup

• 2 tbsp neutral oil or pork lard
• 1 lb (450 g) smoked Hungarian kolbász or kielbasa, cut into 1/2-inch coins
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 garlic cloves, minced
• 2 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds, lightly crushed
• 1 lb (450 g) sauerkraut, drained, lightly rinsed, and squeezed; reserve 1/4 cup brine
• 2 medium waxy potatoes (about 12 oz/340 g), peeled and 1/2-inch diced
• 2 bay leaves
• 6 cups low-sodium chicken or pork stock
• 1 cup water
• 1/2 tsp freshly ground black pepper
• Fine salt, to taste (start with 1/2 tsp if using low-sodium stock)
• 1 tsp sugar or honey, optional (to balance acidity)

To Finish

• 2/3 cup full-fat sour cream, room temperature, plus more for serving
• 1–2 tbsp fresh lemon juice, plus lemon wedges
• 2 tbsp chopped fresh dill or flat-leaf parsley

Optional Add-Ins

• 2 oz (55 g) smoked bacon, diced (render before browning sausage for extra smokiness)
• 1 tsp hot Hungarian paprika (for extra warmth)

Step-by-Step Instructions

Step 1: Prep the building blocks

Dice the onion, mince the garlic, and peel and dice the potatoes into 1/2-inch cubes. Drain the sauerkraut, give it a quick rinse to tame the sharpness, and squeeze dry. Reserve 1/4 cup of the brine for seasoning later. Slice the smoked sausage into coins.

Step 2: Brown the sausage

Heat a Dutch oven over medium heat and add the oil or lard. Add the sausage and cook, stirring occasionally, until the edges are browned and some fat renders, 5–7 minutes. Transfer the sausage to a plate, leaving the flavorful fat in the pot. If using bacon, render it first until crisp, then proceed with sausage.

Step 3: Soften aromatics and bloom spices

Add the onion and a pinch of salt to the pot and cook until translucent and lightly golden, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant. Take the pot off the heat and add the sweet paprika and caraway, stirring for 30 seconds to bloom without burning. This step unlocks paprika’s deep, sweet flavor.

Step 4: Build the soup

Return the pot to medium heat and add the sauerkraut, potatoes, bay leaves, stock, water, and black pepper. Bring just to a boil, then reduce to a gentle simmer. Partially cover and cook until the potatoes are tender and the flavors meld, 20–25 minutes.

Step 5: Return sausage and balance flavors

Stir the browned sausage back in and simmer 5 minutes. Taste and season with salt. If the soup tastes too sharp, add 1 teaspoon sugar or honey. If it needs more tang, splash in some reserved sauerkraut brine.

Step 6: Finish with sour cream and lemon

Turn off the heat. Ladle about 1 cup of hot broth into a bowl and whisk it into the sour cream to temper. Stir the tempered sour cream back into the pot until the soup is silky and lightly marbled—do not boil after adding. Stir in 1–2 tablespoons lemon juice to brighten.

Step 7: Serve and garnish

Ladle the soup into warm bowls. Garnish with chopped dill or parsley. Offer extra sour cream and lemon wedges at the table. Crusty bread or rye is an excellent side for dunking.

Pro Tips

• Tempering sour cream prevents curdling—always add off heat.
• Remove the pot from heat before adding paprika to avoid bitterness.
• Adjust tang with either a splash of sauerkraut brine or a squeeze of lemon; balance with a pinch of sugar if needed.
• For deeper smokiness, render a little diced smoked bacon before browning the sausage.
• Waxy potatoes hold shape better than russets in this soup.

Variations

• Spicier: Add 1 tsp hot Hungarian paprika or a pinch of crushed red pepper with the sweet paprika.
• Mushroom boost: Sauté 6 oz sliced cremini with the onions for earthiness.
• Lighter: Use turkey kielbasa and low-fat sour cream; finish with extra lemon and fresh herbs.

Storage & Make-Ahead

Refrigerate cooled soup in an airtight container for up to 4 days. The flavors deepen by day two. Reheat gently over medium-low heat without boiling to keep the sour cream from separating.

Freeze without the sour cream for up to 2 months; thaw overnight in the fridge, reheat gently, then finish with tempered sour cream and lemon before serving.

Nutrition (per serving)

Approximate values: 330 calories; 22 g fat; 16 g carbohydrates; 17 g protein; 3 g fiber; 1,450 mg sodium. Actual values will vary based on sausage, sauerkraut, and stock brands.