👩🍳 Instructions:
1. Sauté base:
In a large pot, heat oil or lard. Add the chopped onion and cook until translucent. Add garlic and cook briefly.
2. Add paprika & sausage:
Remove the pot from heat, stir in the sweet paprika (so it doesn’t burn), then add the sliced smoked sausage. Stir to coat.
3. Add sauerkraut:
Add in the sauerkraut, caraway seeds, bay leaf, and enough water/broth to cover everything. Bring to a gentle boil.
4. Simmer:
Reduce heat and simmer for 30–40 minutes, until the sausage and kraut are tender and flavorful.
5. Make sour cream mix:
In a bowl, whisk sour cream with a spoonful of flour (if using). Temper it by slowly adding a few ladles of hot soup, stirring constantly.
6. Finish soup:
Add the sour cream mixture back to the soup, stirring well. Simmer gently for 5 more minutes. Don’t let it boil hard to avoid curdling.
🥄 Serve with:
- Crusty Hungarian bread or a simple roll
- A sprinkle of paprika or fresh parsley on top
💡 Tips:
- Want it heartier? Add diced potatoes or a handful of cooked rice.
- Feeling traditional? Serve after a long night out or a festive holiday meal.
Would you like a version made with smoked ham hock or with a vegetarian twist?
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