Korhely Soup

Steps

• 1
  Cut the sauerkraut to avoid long strands, and if it's too sour or has a strong taste, it's worth rinsing it in cold water.
• 2
  Heat a pot, add the finely diced smoked bacon, and when it's translucent, add the diced smoked pork shoulder and fry until golden brown. Then add the sliced sausage and fry until crispy.
• 3
  Next, add the finely chopped red onion, stir a few times, and when it's translucent, add the garlic. Before the garlic burns, stir in the cut and washed cabbage.
• 4
  Sprinkle with flour, paprika, salt, pepper, and season with bay leaves. Mix thoroughly, then pour in 1.7l of water and cook covered until the cabbage and meat are tender. This will take approximately 40 minutes.
• 5
  As its name suggests, Korhely Soup is the best cure for a hangover, but you don't need to have overindulged to enjoy a hot, rich, sour bowl of it. The flavor profile of Korhely Soup is defined by smoked meat and sauerkraut, so it's a good idea to choose a wine rich in acidity to accompany it. Whether it's stuffed, pork-feast, carnival, or stewed cabbage, you won't be disappointed if you pour a distinguished wine from the Somló wine region alongside it. Those with a more robust palate can look for a more structured Juhfark or Furmint, while lovers of milder wines should choose a friendlier Hárslevelű!