Korhelyleves is a meaty cabbage soup that is often eaten on New Year’s Day. The history of the word “korhely” is interesting. It comes from the German “Chorherr” meaning “monk canon.” These people were known to like alcohol, and the word “korhely” often refers to a person who likes to drink alcohol and as a result is lazy and careless. Káposztaleves is thought to relieve the symptoms of a hangover, and this is probaby the reason why this traditional Hungarian soup is so popular on New Year’s Eve and also called korhelyleves. The following is a translation of a recipe originally published on desszert.eu. It serves six.
300 grams savanyúkáposzta (sauerkraut)
2 liters water
3 bay leaves
150 grams smoked pork knuckle or ribs, diced
150 grams smoked kolbász
Juice of one lemon (or to taste)
Salt (to taste)
1 clove of garlic
Half of a small onion, finely chopped
4 tablespoons oil
2 heaped tablespoons flour
4 pinches of paprika
Wash the savanyúkáposzta well in cold water. Place in a pot, add the water, bay leaves, diced knuckle and sausage. Cook until the sauerkraut is soft, replacing any evaporated water with boiling water. When sauerkraut is soft, leave it on the heat. Prepare a rántás (roux) by sauteeing the onions and oil in a pan and then adding the flour and quickly stirring until it is smooth. Remove from heat, add the crushed garlic and paprika. Add 500 milliliters of cold water and stir until smooth. Add the rántás to the soup, stir well, salt to taste and add lemon juice if desired. Serve with sour cream.