Name: Cabbage soup with frankfurters
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 400g Savoy cabbage; 3 medium potatoes; 2 cloves of garlic, minced; 1 medium onion; 1 pinch of ground caraway seeds (optional); 1 pinch marjoram; 1 tsp sweet paprika; 200g Frankfurters or smoked pork sausage; 1.5 litre vegetable or chicken stock; 1Tbsp oil; To serve: sour cream, crème fraîche or Greek yogurt, chopped parsley (optional)

Cabbage soup with frankfurters

25 Nov 2016

by Emese

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

Cabbage soup with frankfurters is one of the most popular soups in Hungary during the winter. It’s called Frankfurti leves (meaning soup from Frankfurt), although it has no German origin, as it was a cheap & filling soup during the world wars in Hungary for those who could only afford virsli. Normally it’s thickened with a roux but using a hand-held blender can achieve the same effect , so the result is more healthy, gluten-free and dairy-free. You can make the soup with Frankfurters or the thicker type of smoked pork sausage. Serve it with some sour-cream and crusty bread, if you like.

Ingredients

400g Savoy cabbage
3 medium potatoes
2 cloves of garlic, minced
1 medium onion
1 pinch of ground caraway seeds (optional)
1 pinch marjoram
1 tsp sweet paprika
200g Frankfurters or smoked pork sausage
1.5 litre vegetable or chicken stock
1Tbsp oil
To serve: sour cream, crème fraîche or Greek yogurt, chopped parsley (optional)

Instructions

Finely chop the onion. Peel the potatoes, cut into small cubes. Thinly slice cabbage.
Slice the sausages into 1cm thick pieces.
Heat the oil in a saucepan. Gently sauté the onion and garlic until soft.
Add the potato cubes and paprika, stir for a couple of minutes, then pour over the stock. Bring to the boil and cook over low heat for about 8 minutes until the potatoes are half cooked.
Add the cabbage and cook for a further 8 minutes (under cover). When the cabbage has softened, thicken it a bit using a hand-held mixer (primarily the potato pieces!).
Add the sausage pieces, and cook for five more minutes.
Serve hot - with chopped parsley scattered over it and a dollop of sour cream or Greek yogurt, if you like.