George Lang

Souse’s Soup

Korhelyleves

Preparation info

  • 8

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 pound sauerkraut
  • 2 tablespoons bacon drippings from smoked bacon
  • 2

Method

  1. Squeeze sauerkraut well and save the juice.
  2. Cook sauerkraut in 2 quarts water till it softens.
  3. Meantime, heat bacon drippings in a frying pan, add flour, and stir and fry until the mixture is light beige. Then add the onion and cook for another 5 minutes.