Ingredients
- Oil
- 1 onion
- 400g sauerkraut
- 400g smoked pork loin (harskarbonade)
- 1/2 tbsp paprika powder
- 200ml crème fraîche (tejföl)
- 150g kolbász (Hungarian sausage)
- Salt and pepper to taste
- 1 tbsp paprika cream (e.g., Piros Arany)
- 1 bay leaf
- 1 tsp marjoram
- 1 tbsp flour
- 2 cloves of garlic (or garlic cream)
Preparation
Boil the smoked pork loin in a generous amount of water until tender. Once cooked, set the meat aside.Meanwhile, rinse the sauerkraut and chop it finely. Peel and finely chop the onion, then sauté it in a good splash of oil using a large soup pot. Remove the pot from the heat and stir in the paprika powder. Pour in the meat broth and add the rinsed sauerkraut. Cut the cooked meat into bite-sized pieces and add them to the pot. Season with pepper, marjoram, and paprika cream, then bring to a boil. Add the garlic and bay leaf, cover, and let the soup simmer gently.
In the meantime, slice the kolbász and add it to the soup once the sauerkraut is tender. Season with salt and pepper to taste. Mix the crème fraîche with the flour and stir this mixture into the soup to thicken it. Let it simmer for a few more minutes. Serve hot with bread and a spoonful of Erős Pista for extra heat.
Enjoy your meal!
