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Frankfurter Soup With Savoy Cabbage and Potatoes

Frankfurter Soup With Savoy Cabbage and Potatoes

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I decided to cook a delicious soup, the frankfurter soup with savoy cabbage and potatoes, which has not the Transylvanian origin but is found in Hungarian cuisine.

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It is a satiated soup, ideal for the autumn-winter season and with a special taste given by the savoy cabbage combination with potatoes and frankfurter sausage.

Another delicious recipe from cabbage is cabbage soup with pork meat which I recommend trying and you will not regret it.

Ingredients

Usually, I make this soup in larger quantities, now for six people, and I will use the following ingredients: one large onion, one head of savoy cabbage, 500 g (1 lb) of potatoes and 250 g (0.5 lbs) of good quality frankfurter pork sausages.

Frankfurter Soup With Savoy Cabbage-Savoy Cabbage, Potatoes, Frankfurter Sausages and Onion on the Table

How to Make the Frankfurter Soup With Savoy Cabbage and Potatoes?

Preparing the Ingredients

Clean the onion and chop it, peel the potatoes, cut it into cubes and cut the savoy cabbage into strips.

Frankfurter Soup With Savoy Cabbage-Chopping Onion on the Chopping Board
Frankfurter Soup With Savoy Cabbage-Slicing the Cabbage on the Chopping Board

Making the Cabbage Soup

In a soup pot, I warmed a spoonful of pork fat. Here I have to say that I sometimes use pork lard to get a flavour that reminds me of childhood, but you can use sunflower or olive oil.

After the pork lard melts, put the onion to fry on medium heat. Season with sea salt and freshly ground pepper.

Frankfurter Soup With Savoy Cabbage-Frying Chopped Onion in the Dutch Oven

After 1-2 minutes, when the onion has softened and become transparent, add the savoy cabbage and let it soak a little.

Frankfurter Soup With Savoy Cabbage-Soaking Sliced Cabbage in the Dutch Oven

Season the savoy cabbage with two tablespoons of sweet paprika, stir and then leave under the lid for a few minutes to drop a little.

Frankfurter Soup With Savoy Cabbage-Seasoned Cabbage With Paprika in the Dutch Oven

Then I add the potatoes cut into cubes, half of a bunch of chopped dill and one tablespoon of dried thyme.

Frankfurter Soup With Savoy Cabbage-Potatoes and Cabbage in the Dutch Oven

Pour the water to cover all the vegetables well; I put about 2 litres.

Frankfurter Soup With Savoy Cabbage-Boiling Soup in the Dutch Oven

Put the lid and let it boil until the potatoes are soft, about half an hour on medium heat. I always check with a fork if the potatoes are cooked.

Add the Frankfurters

While boiling the soup, prepare the frankfurter sausages, which we cut into slices.

Frankfurter Soup With Savoy Cabbage-Sliced Frankfurter Sausage on the Chopping Board

When the potatoes are almost cooked, add the sliced sausages to the soup. In some recipes here, some people prefer to fry the sausages a little in a pan with oil, so they will have a different flavour in the soup, but I like to add them uncooked.

Frankfurter Soup With Savoy Cabbage-Frankfurter Sausage in the Soup

A recommendation for me is to buy quality frankfurter sausages because they are better. I use pork sausage with at least 80% meat content.

Not only are they tastier, but they are also even healthier. Oh, where are the old tastes!

Finishing the Soup

To make the soup creamier, I made a thickener from 250 ml of sour cream and a spoon of flour, which I mixed well until the flour was wholly incorporated without forming lumps.

Frankfurter Soup With Savoy Cabbage-Sour Cream and Flour in the Bowl

Dilute this thickener with two or three tablespoons of hot soup to bring them closer to the temperature of the frankfurter soup, and then pour them into the pot.

Frankfurter Soup With Savoy Cabbage-Pouring Thickener in the Soup

In the end, I sprinkled half a bunch of chopped parsley on top, which not only adds colour but will be an even tastier soup.

Frankfurter Soup With Savoy Cabbage-Adding Chopped Parsley in the Soup

Taste if you have to add more sea salt, each as he likes, and with that, I’m done cooking.

Frankfurter Soup With Savoy Cabbage-Soup Ready to Serve in the Pot

This was my delicious recipe of frankfurter soup with savoy cabbage and potatoes, which I invite you to try as well.

Serving the Frankfurter Soup

Serve the frankfurter soup with savoy cabbage hot, with a spoonful of sour cream on the top and with chilly peppers and fresh bread.

Frankfurter Soup With Savoy Cabbage-Served in Red Bowl With Chilly Peppers

On our blog, you will find many of my family’s recipes, like this frankfurter soup, some slightly modified or modernized, of which I recommend some delicious soups such as:

Frankfurter Soup With Savoy Cabbage-Served in Red Bowl With Two Chilly Peppers

Follow us on our Facebook, Twitter, Instagram and Pinterest pages, and you will be up to date with the new recipes posted on the blog and where you can give us a like and share to be known by your friends.

Frankfurter Soup With Savoy Cabbage-Served in Red Bowl With Three Chilly Peppers
Frankfurter Soup With Savoy Cabbage-Served in Red Bowl With Chilly Peppers

Frankfurter Soup With Savoy Cabbage and Potatoes

Timea
I decided to cook a particularly tasty soup, which is found in Hungarian cuisine, the frankfurter soup with savoy cabbage and potatoes.
5 from 2 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soups
Cuisine Hungarian, International
Servings 6 portions
Calories 322 kcal

Equipment

  • 1 Soup Pot

Ingredients
 
 

  • 1 piece savoy cabbage head
  • 500 g potatoes
  • 250 g frankfurter sausages pork
  • 1 piece onion large
  • 1 tbsp pork lard
  • 2 tsp sea salt kosher
  • ½ tsp ground pepper freshly ground
  • ½ bunch dill chopped
  • 1 tbsp thyme dried
  • 250 ml sour cream
  • 1 tbsp wheat flour
  • ½ bunch parsley chopped
  • 2 l water

Instructions
 

  • Clean the onion and chop it, peel the potatoes, cut it into cubes and cut the savoy cabbage into strips.
  • In a soup pot, warm a spoonful of pork fat and put the onion to frying- Season with sea salt and freshly ground pepper.
  • After 1-2 minutes, when the onion has softened and become transparent, add the savoy cabbage and let it soak a little.
  • Season the savoy cabbage with sweet paprika, stir and then leave under the lid for a few minutes to drop a little.
  • Add the potatoes cut into cubes, half of a bunch of chopped dill and one tablespoon of dried thyme.
  • Pour the 2 l of water to cover all the vegetables well.
  • Put the lid and let it boil until the potatoes are soft, about half an hour on medium heat.
  • When the potatoes are almost cooked, add the sliced sausages to the soup.
  • Make a thickener from sour cream and flour, which you mix well until the flour is wholly incorporated without forming lumps.
  • Dilute this thickener with two or three tablespoons of hot soup to bring them closer to the temperature of the frankfurter soup, and then pour them into the pot.
  • Add chopped parsley, taste, and if needed, season with more sea salt.
  • Serve the frankfurter soup with savoy cabbage hot with a spoonful of sour cream, chilly pepper and fresh bread.

Notes

Use quality pork frankfurter sausages because they are better.
Instead of pork lard you can use sunflower or olive oil.

Nutrition

Serving: 1gCalories: 322kcalCarbohydrates: 37gProtein: 11gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 1140mgPotassium: 872mgFiber: 7gSugar: 6gVitamin A: 2217IUVitamin C: 73mgCalcium: 140mgIron: 3mg
Keyword frankfurter soup, frankfurter soup with savoy cabbage, frankfurter soup with savoy cabbage and potatoes
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