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New Year’s Day Hungarian Soup Recipe (Korhelyleves)

2012/01/02 by Varga László

[translations]
[translate lang=english]

Story

This is a Hungarian soup that is eaten traditionally on New Year’s Day and so I did too this year.

Ingredients (4 persons)

  • 300 g sauerkraut leaves
  • 1 teaspoon marjoram
  • a pinch of cumin
  • 6 bay leaves
  • 10  peppercorns
  • 1 l stock (pork or vegetables)
  • 5 cloves of garlic
  • 1 small onion finely chopped
  • 1 small red pepper
  • 1 small chili pepper
  • 1 thick slice of bacon
  • smoked sausage (and other smoked pork stuff)
  • water
  • salt
  • oil
  • 1/2 tablespoon flour
  • 1 teaspoon paprika

 

Preparation method:

  1. Wash the sauerkraut leaves to remove some of its saltiness then slice it thinly.
  2. Chop the garlic, onion and red pepper.
  3. Place the cabbage in a pot, together with the onion, garlic, red pepper, spices, broth and water.
  4. Cook it until the cabbage is tender, for approximately 30 – 40 minutes.
  5. Add the sausages to the soup and cook further for 15 minutes.
  6. Cut the bacon into small cubes, add them to a pan and fry the until they become crunchy golden-brown greaves.
  7. Remove the greaves from the pan, add the flour and paprika mixing them into a roux.
  8. Add the roux to the soup and cook for a another 10 minutes.
  9. Taste the soup and, if necessary, add salt but probably it’s not needed since both the sausages and sauerkraut are salty.
  10. Serve the soup with sour cream.

Happy New Year![/translate]
[translate lang=magyar]

Korhelyleves Recept

Hozzávalók (4 személyre)

  • 300 g savanyú káposzta levelek
  • 1 teáskanál majoránna
  • 1 csipetnyi köménymag
  • 6 babérlevél
  • 10 bors
  • 1 l húsleves
  • 5 gerezd fokhagyma
  • 1 kis hagyma apróra vágva
  • 1 kis piros paprika
  • 1 kis chili paprika
  • 1 vastag szelet szalonna
  • füstölt kolbász (füstölt sertés és más húsok)
  • víz
  • olaj
  • 1/2 evőkanál liszt
  • 1 teáskanál paprika

 

Elkészítési módszer:

    1. Mossuk ki a savanyú káposzta leveleket sótól, majd szeleteljük fel vékonyra.
    2. Aprítsuk fel a fokhagymát, hagymát és paprikát.
    3. Tegyük a káposztát egy fazékban, együtt a hagymával, fokhagymával, piros paprikával, fűszerekkel és vízzel.
    4. Főzzük, amíg a káposzta megpuhul, körülbelül 30 – 40 percig.
    5. Adjuk hozzá a kolbászt a leveshez, és főzzük további 15 percig.
    6. Kockázzuk aprora a szalonnát és pirítsuk addig, amíg át válnak ropogós aranybarna töpörtyűkre.
    7. Vegyük ki a tepertőt a serpenyőből, bele keverjük a zsírba a lisztet és a paprikát és készítünk egy rántást.
    8. Berántjuk a a levest és főzzük további 10 percig.
    9. Kóstoljuk meg a levest, és ha szükséges még meg sózzuk, de talán ez nem is szükséges, hiszen mind a kolbász és a savanyú káposzta is sós.
    10. Tálaljuk a levest tejföllel.

Boldog új évet![/translate]
[translate lang=romana]

Supa Ungureasca de Anul Nou

Story

Aceasta este o supa ungureasca care se consumă în mod tradiţional în ziua de Anul Nou şi aşa am făcut si eu în acest an.

Ingrediente (4 persoane):

  • 300 g frunze de varza murata
  • 1 lingurita maghiran
  • un vârf de cuţit de chimen
  • 6 frunze de dafin
  • 10 boabe de piper
  • 1 l supa de carne (sau apa daca nu aveti supa)
  • 5 catei de usturoi
  • 1 ceapa mica tocata fin
  • 1 ardei rosu mic
  • 1 ardei iute mic
  • 1 felie groasă de slănină
  • cârnaţi afumaţi (şi alte carnuri de porc afumate)
  • apă
  • sare
  • ulei
  • 1/2 lingura de faina
  • 1 lingurita paprika/boia de ardei

Metoda de preparare:

  1. Spălaţi foile de varza pentru a elimina o parte din sare si apoi le feliati subtire.
  2. Tocaţi usturoiul, ceapa si ardeiul roşu.
  3. Puneţi varza intr-o oala, împreună cu ceapa, usturoiul, ardeiul roşu, condimentele, supa şi apa.
  4. Fierbeti-le până când varza este fragedă, aproximativ 30 – 40 de minute.
  5. Adăugaţi la supa cârnaţii şi fierbeTI în continuare timp de 15 minute.
  6. Tăiaţi slănina in cuburi mici, adăugaţi-le intr-o o tigaie si prajiti până când devin jumări crocante aurii.
  7. Scoateţi jumările din tigaie, adaugati făina şi paprika amestecul-le într-un rantas (roux).
  8. Adauga rantasul la supa si fierbeti inca 10 minute.
  9. Gustaţi supa şi, dacă este necesar, mai adaugati sare, dar probabil că nu este nevoie deoarece atât cârnaţii cat şi varza acră sunt sarate.
  10. Serviti supa cu o lingura de smântână.

An Nou Fericit![/translate]


10 Comments »

  1. Dave says:

    hmm… never heard of sauerkraut leaves before.. and what are ‘greaves’? Love the recipes and especially the pictures! Mouth is watering now 🙂

    • Vitha says:

      Ah, now I have a hankering for a plate of suffted cabbage and perhaps some Hungarian goulash! We used to have it more often when I lived in Cleveland, but the weather in Florida isn’t always conducive to my favorite comfort foods. Thank you for featuring 2 of my favorite foods in such an appealing fashion. Yummy!

  2. Sauerkraut is a type pickled cabbage (http://en.wikipedia.org/wiki/Sauerkraut).

    Greaves are the pieces of fried bacon that are left after the lard melts down from them.
    Another term for greaves is lardons.

  3. busweb says:

    nice recipe looks really delicious.

  4. László-örvendek hogy a blogodra találtam. Guszta, és finom a Korhelylevesed. Én már évek óta nem ettem ezt a levest Szilveszter, vagy Új Évkor. A kolbász is nagyon finom.
    Nézz át a blogomra ha lesz időd, és kövessél!
    Boldog Új Évet kivánok!
    http://foodandthriftfinds.blogspot.com

  5. organic beef says:

    Hi Varga!

    Love that Hungarian soup! It really looks delicious. Do you have Hungarian recipes made of beef?

    -Pearl from Naturally Grass Fed

  6. Jerry says:

    This dish is so savory! Just erpfect for a cold winter day. The mushrooms seriously dial up the flavor while the cream and fresh bread hit the comfort food factor.

  7. […] sour and rich, and it can truly help with hangovers (I’ve tried it quite a few times myself). Here is the recipe if you want to give it a […]

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