Hungarian Sauerkraut and Smoked Sausage Soup (Kolbászleves)

hungarian sauerkraut and smoked sausage soup

hungarian sauerkraut and smoked sausage soup

450-500 grams sauerkraut (canned is fine, Polish brand will do)
water
100-200 grams smoked sausage (Polish Krakow sausage would do perfect)
1 tsp of caraway seeds
0.5-1 chopped onion (I used 1 red onion)
40 grams of lard (I bet Hungarian chefs would use the special smoked and paprika-cured Hungarian fat, whereas I used plain butter)
3-4 Tbsp plain flour
1-2 tsp Hungarian paprika powder
salt
sugar, if necessary

To garnish:
Sour cream or crème fraiche


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