Name: Sauerkraut soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1Tbsp oil; 1 onion; 2 cloves garlic; 500g sauerkraut; 1 tsp smoked paprika; 1 tsp sweet paprika; 2 bay leaves; 1 tsp ground caraway seeds; 1 litre vegetable stock (approx.); 2 medium potatoes; 1 tin (400 g) green or brown lentils; Salt and pepper; Sour cream, yogurt, crème fraîche or plant-based alternative for serving

Sauerkraut soup

16 Nov 2024

by Emese

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

This sauerkraut soup, korhelyleves, is very popular in Hungary. This is the vegetarian/vegan version, the traditional soup is made with lard and served with paprika sausages, smoked bacon or Frankfurters. The smoky flavours can be achieved with smoked paprika, so the soup tastes just like the original! Serve it with crusty bread and a dollop of sour cream - or a vegan plant-based alternative.

Ingredients

1Tbsp oil
1 onion
2 cloves garlic
500g sauerkraut
1 tsp smoked paprika
1 tsp sweet paprika
2 bay leaves
1 tsp ground caraway seeds
1 litre vegetable stock (approx.)
2 medium potatoes
1 tin (400 g) green or brown lentils
Salt and pepper
Sour cream, yogurt, crème fraîche or plant-based alternative for serving

Instructions

Chop the onion and garlic. Cut the potatoes into small cubes.
Drain the sauerkraut. If you don’t want the soup to be sour, rinse the cabbage under running water and drain again.
Heat the oil in a saucepan, then sauté the onion & garlic until translucent.
Add the drained sauerkraut and after a couple of minutes of stirring, add the paprika, ground caraway seeds, and stir for a minute.
Add the stock and bay leaves, then cook for 10 minutes.
Add the chopped potatoes and cook for another 10 minutes.
Add the drained lentils and cook for another 5 minutes until the potatoes are soft. Add more stock if the soup is too thick.
Serve with a dollop of sour cream, yoghurt or plant-based alternative.