Korhely Leves

From: Eva Kende

The dictionary defines the word Korhely as drunkard. This soup is said to be a good

antidote for a hangover. I always visualized a drunk weaving down the street, with a

bottle in his hand, singing in the middle of the night and when he gets home his wife

grabs him at the garden gate and makes him eat this soup, while lecturing to him about

his behavior and what the neighbors will think. I think this soup is too good to waste on a

wasted man. Make it and enjoy!

tbsp. cooking fat or oil

tbsp. all purpose flour

/2 tsp. Hungarian paprika

cups smoked stock (see below)

small cooking onion, minced

lb. sauerkraut

Salt and pepper to taste

Sliced smoked sausage (optional)

cup sour cream (optional)

On medium heat, gently fry the flour in the cooking fat until it starts bubbling. Remove

from heat, add the paprika. Mix and add the cold smoked stock all at once. Mix well to

make sure there are no lumps. Add sauerkraut, onions and black pepper. Add the sliced

sausage. Simmer until the sauerkraut is tender. Adjust the salt if needed. Add the sour

cream, but do not let it come to a boil again or it will curdle. Alternatively, put the sour

cream on the table and let each person add as much as they like.

"Smoked Stock" can be any liquid in which smoked meat, usually pork was cooked.

Generally it's made of ham or ham bone, but it can be any number of things that are left

over from another preparation. If Smoked Stock is not available, heavily smoked sausage

and water can take it's place.

*Warning* Canned sauerkraut is often too salty or sour. Taste and rinse if necessary.

My thanks to Amy Crawshaw for testing this recipe and pronouncing it fit to print.

About the Author: Eva Kende is a cookbook author, always interested in the origin and

history of food preparation. Her latest cookbook, EVA'S KITCHEN CONFIDENCE, is

available from http://www.diskuspublishing.com/

Author's URL: http://www.telusplanet.net/public/ekende

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