Happy New Year from Hungary! Last night, Budapestis rang in 2014 all over the city. I went down to the river to watch the fireworks show. It was packed. I should have brought my umbrella with me. So many people were spraying each other with bottles of Törley (Hungarian bubbly) that it seemed like it was raining champagne. Hungarians surely know how to celebrate. And yesterday I was Hungarian. When I finally waddled home I had quite the headache. It’s a good thing that the Magyars have something special for a Hungarian Hangover. It’s called Korhelyleves or Drunkard’s Soup. Nope, it’s not made of strong black coffee. It contains sauerkraut, sausage, and sour cream. Today, I made myself a giant pot. I needed it. I’ve included the recipe in case you need it, too. Happy New Year! Or as they say in Hungary - Boldog Új Évet Kívánok!
Recipe for Drunkard Soup (Korhely Leves)
- 10 oz ham shank
- 2 tbsp butter
- 1 large onion, chopped
- 2 tsp. sweet paprika
- 2 c. sauerkraut (drained, liquid reserved)
- 6 c. chicken or beef stock
- 6 potatoes, peeled and cut into pieces (use a waxy potato, not a baking potato)
- 1 bay leaf
- pepper to taste
- sour cream
- 5 oz. dried sausage, diced
Directions: Cover and boil the ham (enough water to cover the ham) for 1/2 hour. Reserve 1 cup of the liquid. When cool cut into pieces. Melt the butter and sauté the onion until golden. Take the pan off the head and add the paprika and stir. Add the sauerkraut and a bit of water to loosen the mixture. Put back on the heat and add the sauerkraut juice, stock and reserved ham stock. Bring to a boil. Add the potatoes, bay leaf, pepper and ham. Reduce heat and simmer for 15-20 minutes until the potatoes are tender. When ready to serve stir in the sausage and sour cream. Enjoy!