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.
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.
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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,
- 250 g (0.5 lbs) of good quality frankfurter pork sausages.
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.
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.
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 two tablespoons of sweet paprika, stir and then leave under the lid for a few minutes to drop a little.
Then I add the potatoes cut into cubes, half of a bunch of chopped dill and one tablespoon of dried thyme.
Pour the water to cover all the vegetables well; I put about 2 litres.
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.
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.
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.
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.
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.
Taste if you have to add more sea salt, each as he likes, and with that, I'm done cooking.
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.
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:
- Hungarian Tomato Soup
- Tripe Soup Recipe
- Best Mushroom Soup Recipe
- Hungarian Green Bean Soup Recipe
- Best Fish Soup Recipe
- Traditional Hungarian Goulash Recipe
- White Bean Soup With Smoked Ribs
- Smoked Sausages Potato Soup
- Romaine Lettuce Soup Recipe
- Sauerkraut Sausage Soup Recipe
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Frankfurter Soup With Savoy Cabbage and Potatoes
Equipment
- 1 Soup Pot
Ingredients
- 1 piece savoy cabbage head
- 500 g potatoes
- 250 g frankfurter sausages pork
- 1 piece onion large
- 1 tablespoon pork lard
- 2 teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- ½ bunch dill chopped
- 1 tablespoon thyme dried
- 250 ml sour cream
- 1 tablespoon 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.
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