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Sauerkraut soup

This sauerkraut soup (korhelyleves) is very popular in Hungary. This is the vegetarian/vegan version, the tradition 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 dollop of sour cream, or plant-based alternative.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp oil
  • 1 onion
  • 2 cloves garlic
  • 500 g 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

Method
 

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