If you're looking for the ultimate comfort meal, this Hearty Savoy Cabbage Soup with Frankfurters (known in Hungary as Frankfurti leves) is a game-changer. It's a smoky, velvety, and incredibly satisfying 30-minute meal that turns simple garden vegetables into a family favorite.
While many cabbage soups can feel thin or bland, the Hungarian secret lies in the combination of tender savoy cabbage, creamy potatoes, and high-quality frankfurter sausages. Seasoned with authentic garlic and sweet paprika, this Savoy Cabbage Soup is the perfect solution for a quick weeknight dinner or a cozy weekend lunch.
Whether you're a fan of traditional Eastern European cuisine or just looking for a creative way to use a head of savoy cabbage, this recipe is guaranteed to become a staple in your kitchen.
If you enjoy this, you'll also love my Cabbage Soup with Pork Meat-it's a hearty classic that I highly recommend trying!
Jump to:
- What You'll Need: Ingredients for Frankfurti Leves
- How to Make Savoy Cabbage Soup with Frankfurters (Step-by-Step)
- Recipe Variations: Make This Savoy Cabbage Soup Your Own
- Serving Suggestions: How to Enjoy Your Frankfurti Leves
- Storage and Reheating: How to Keep Your Soup Fresh
- Top Tips for the Perfect Frankfurti Leves
- Frequently Asked Questions (FAQ)
- Join the Timea's Kitchen Community!
- Related
- Savoy Cabbage Soup with Frankfurters (Frankfurti Leves)
What You'll Need: Ingredients for Frankfurti Leves
To get that authentic Hungarian flavor and the perfect velvety texture, here are the essential ingredients for this Savoy Cabbage Soup:
- 1 medium Savoy Cabbage (approx. 500g): Shredded into thin strips. The crinkly texture of savoy is what makes this soup iconic.
- 250 g Frankfurter Sausages: Sliced into rounds. These provide the smoky depth that defines the dish.
- 500 g Potatoes: Peeled and cubed. These add heartiness and help naturally thicken the broth.
- 1 large Onion: Finely chopped to create a sweet, translucent base.
- 1 tablespoon Hungarian Sweet Paprika: Essential for that rich, orange color and mild earthy flavor.
- 250 ml Sour Cream (Tejföl): The secret to the soup's velvety, creamy consistency.
- 1 tablespoon All-Purpose Flour: Whisked with the sour cream for a traditional Hungarian "habarás" thickening.
- Fresh Herbs (Parsley & Dill): A small bunch of each, finely chopped. The dill adds a unique, refreshing brightness that perfectly complements the cabbage.
- 1 tablespoon Dried Thyme: This adds a subtle, earthy floral note that pairs beautifully with the smoky frankfurters.
- 2 tablespoon Vegetable Oil (or Lard): For sautéing the onions to release their full flavor.
- Salt & Black Pepper: To taste.
- 1.5 - 2 Liters Water: Adjust based on how thick or brothy you prefer your soup.
How to Make Savoy Cabbage Soup with Frankfurters (Step-by-Step)
If you're a visual learner, I've prepared a step-by-step video guide to show you exactly how this smoky Savoy Cabbage Soup with Frankfurters comes together. In the video below, you'll see the perfect way to shred the crinkly savoy cabbage and the secret to achieving that signature velvety texture using the traditional Hungarian "habarás" thickening method. I also share my favorite flavor hack: adding a pinch of thyme and fresh dill to elevate the earthy notes of the cabbage. Click play to join me in my kitchen and see how easy it is to bring this cozy, 30-minute classic to your own table!
Step 1: Preparing the Ingredients
The secret to a great Frankfurti leves is in the prep. Start by finely chopping the onion.
Next, take your savoy cabbage, remove any tough outer leaves, and slice it into thin, even strips. Peeling and cubing the potatoes into bite-sized pieces now ensures everything cooks evenly later.
Step 2: Sautéing the Base
In a large pot, heat 2 tablespoons of oil (or lard). Add the chopped onions and sauté over medium heat until they become soft and translucent. This creates the sweet, flavorful foundation for our Savoy Cabbage Soup.
Step 3: Adding the Savoy Cabbage
Add the shredded savoy cabbage directly to the sautéed onions. Stir well and let the cabbage cook for a few minutes until it begins to soften and wilt slightly. This helps develop a deeper flavor from the greens.
Step 4: Seasoning with Paprika & Thyme
Now, remove the pot from the heat briefly and stir in the Hungarian Sweet Paprika. This ensures the paprika dissolves in the oil without burning.
Immediately add the cubed potatoes, dried thyme, salt, and black pepper. Stir everything together so the vegetables are beautifully coated in the red paprika oil.
Step 5: Simmering the Broth
Pour in approximately 1.5 - 2 liters of water. Bring the soup to a boil, then lower the heat. Cover and let it simmer for about 20 minutes, or until the potatoes and cabbage are tender.
Step 6: Adding the Frankfurters & Fresh Herbs
Slice your Frankfurter sausages into rounds and add them to the pot. Stir in half of your chopped fresh parsley and dill. Let the soup simmer for another 5 minutes to allow the smoky flavor of the sausages to infuse the broth.
Step 7: Thickening with Sour Cream (Habarás)
In a small bowl, whisk the sour cream with 1 tablespoon of flour until smooth.
Temper the mixture by adding a few spoonfuls of the hot soup liquid into the cream, then pour it back into the pot. Stir and simmer for 2-3 minutes until the soup reaches a velvety, creamy consistency.
Step 8: The Final Aromatic Touch
Turn off the heat and stir in the remaining fresh dill and parsley. Your authentic Savoy Cabbage Soup is now ready to serve!
Recipe Variations: Make This Savoy Cabbage Soup Your Own
While this traditional Frankfurti leves is perfect as written, you can easily adapt it based on what you have in your pantry or your dietary preferences. Here are a few popular ways to tweak the recipe:
- 1. The Vegetarian Version- To make this a Vegetarian Savoy Cabbage Soup, simply omit the frankfurters. To keep that signature smoky depth, add a teaspoon of Smoked Paprika (instead of just sweet) or a few drops of liquid smoke. You can also add smoked tofu cubes for extra protein and texture.
- 2. Spicy Hungarian Style- If you love a bit of heat, swap the mild frankfurters for Spicy Debrecener or Chorizo. You can also add a teaspoon of "Erős Pista" (Hungarian chili paste) or crushed red pepper flakes when you add the potatoes.
- 3. Creamy & Dairy-Free- For a Dairy-Free Cabbage Soup, replace the sour cream with a thick coconut cream or a soy-based unsweetened yogurt. Alternatively, you can skip the "habarás" (thickening) entirely and blend one cup of the cooked potatoes and cabbage, then stir it back into the pot for a naturally thick broth.
- 4. Extra Hearty (With Extra Veggies)- Want to pack in more nutrients? This soup tastes wonderful with added sliced carrots or celery root (celeriac). Simply sauté these along with the onions in Step 2 to ensure they become tender and sweet.
Serving Suggestions: How to Enjoy Your Frankfurti Leves
This hearty Savoy Cabbage Soup with Frankfurters is a complete meal on its own, but here is how to serve it like a true Hungarian:
- The Perfect Garnish: Always save a little bit of your fresh dill and parsley to sprinkle over the top just before serving. The bright green herbs contrast beautifully with the deep orange paprika broth.
- Extra Creaminess: In Hungary, we love our sour cream! Place a dollop of fresh tejföl (sour cream) in the center of the bowl for those who want an even richer, silkier texture.
- Crusty Bread is a Must: You'll want something to soak up every last drop of that smoky broth. Serve this soup with thick slices of fresh sourdough, a crusty baguette, or even traditional Hungarian homemade potato bread.
- A Touch of Heat: For those who like a spicy kick, serve with a side of sliced fresh hot peppers or a small bowl of Hungarian chili paste (Erős Pista) so guests can adjust the heat to their liking.
Storage and Reheating: How to Keep Your Soup Fresh
This Savoy Cabbage Soup with Frankfurters is one of those magical dishes that often tastes even better the next day as the flavors of the dill, thyme, and smoky sausage have more time to meld.
- In the Fridge: Store any leftover soup in an airtight container once it has cooled to room temperature. It will stay fresh and delicious for up to 3-4 days.
- Can You Freeze Frankfurti Leves? While you can freeze it, keep in mind that the texture of the potatoes may become slightly grainy, and the sour cream "habarás" can sometimes separate. If you plan to freeze a large batch, it is best to do so before adding the sour cream and flour mixture.
- Reheating: To reheat, place the soup in a small pot over medium-low heat. Stir occasionally to ensure the creamy base stays smooth. Avoid bringing it to a rolling boil, as high heat can cause the sour cream to curdle. A gentle simmer is all you need!
Top Tips for the Perfect Frankfurti Leves
To ensure your Savoy Cabbage Soup with Frankfurters turns out exactly like an authentic Hungarian version, keep these expert tips in mind:
- Don't Overcook the Cabbage: Savoy cabbage is much more delicate than regular green cabbage. Aim for a "tender-crisp" texture rather than letting it become mushy. It should still have a slight bite!
- Temper Your Sour Cream: To avoid white flecks or curdling, never add cold sour cream directly to the boiling soup. Always whisk a few ladles of the hot broth into your sour cream/flour mixture first to equalize the temperature.
- Quality Matters for the Sausage: Since the frankfurters provide the smoky backbone of the dish, look for varieties with a natural casing and high meat content. If you can find authentic Hungarian "virsli," it will take the flavor to the next level.
- The "Resting" Secret: Like many Hungarian stews and soups, this dish tastes even better if you let it sit for 10-15 minutes after turning off the heat. This allows the dill, thyme, and paprika to fully harmonize with the smoky broth.
- Choose Waxy Potatoes: Varieties like Yukon Gold or red potatoes are ideal because they hold their shape perfectly and don't fall apart during the simmering process.
Frequently Asked Questions (FAQ)
For the most authentic flavor, use high-quality Frankfurter sausages (virsli) with a natural casing and high meat content. If you cannot find traditional Hungarian frankfurters, a good quality Wiener or a lightly smoked German sausage will also work beautifully.
Yes! In fact, many people believe it tastes better the next day. The smoky flavor of the sausages and the aromatic dill and thyme have more time to infuse the broth. Simply reheat it gently on the stove over medium-low heat to avoid curdling the sour cream.
Sour cream usually curdles because of a "temperature shock" or a high fat-to-acid ratio. To prevent this, always temper your sour cream by mixing it with a little hot soup liquid before adding it to the pot, and never let the soup reach a rolling boil once the cream is added.
Yes, for this specific recipe, Savoy cabbage is preferred. Its leaves are more tender and crinkled, which allows them to hold onto the creamy paprika broth better than the dense, waxy leaves of standard green cabbage.
If you enjoyed this Savoy Cabbage Soup, you'll love these other authentic Hungarian classics from my kitchen. From the smoky White Bean Soup with Smoked Ribs to the zesty Sauerkraut Sausage Soup, there is a bowl of comfort waiting for everyone:
- Hungarian Tomato Soup
- Best Mushroom Soup Recipe
- Traditional Hungarian Goulash Recipe
- Smoked Sausages Potato Soup
Join the Timea's Kitchen Community!
I hope this Savoy Cabbage Soup with Frankfurters brings as much warmth and comfort to your table as it does to mine! If you enjoyed this authentic Hungarian recipe, I would love to see your creations-don't forget to tag @timeaskitchen when you share your soup photos.
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Happy cooking, and I'll see you in the next post!
Related
Looking for other delicious soup recipes like this? Try these:
Savoy Cabbage Soup with Frankfurters (Frankfurti Leves)
Equipment
- 1 Soup Pot
Ingredients
- 1 piece savoy cabbage approx. 500g, shredded
- 500 g potatoes peeled and cubed
- 250 g frankfurter sausages sliced into rounds
- 1 piece onion large, finely chopped
- 1 tablespoon pork lard or 2 tablespoon Vegetable Oil
- 2 teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- 1 tablespoon paprika sweet, Hungarian
- ½ bunch dill chopped
- 1 tablespoon thyme dried
- 250 ml sour cream
- 1 tablespoon wheat flour All-purpose Flour
- ½ bunch parsley chopped
- 2 l water
Instructions
- Step 1: Sauté the finely chopped onion in oil until translucent.
- Step 2: Add the shredded savoy cabbage and cook for 2-3 minutes until slightly wilted.
- Step 3: Remove from heat and stir in the Hungarian paprika. Add the cubed potatoes, dried thyme, salt, and pepper.
- Step 4: Pour in the water and bring to a boil. Reduce heat and simmer for 20 minutes until vegetables are tender.
- Step 5: Stir in the sliced frankfurters and half of the fresh parsley and dill. Simmer for 5 more minutes..
- Step 6: Whisk the sour cream and flour together. Temper with a bit of hot soup, then stir into the pot. Simmer for 2 minutes to thicken.
- Step 7: Turn off heat and garnish with the remaining fresh dill and parsley.
Video
Notes
- The Savoy Cabbage: Unlike regular white cabbage, Savoy cabbage has a milder flavor and tender, crinkled leaves. Do not overcook it; it should stay slightly tender-crisp to provide the best texture.
- The "Habarás" (Thickening) Secret: To ensure your soup is perfectly smooth, always temper the sour cream. Mix the flour and sour cream in a separate bowl, then slowly whisk in 1-2 ladles of the hot soup liquid before pouring the mixture back into the main pot. This prevents the sour cream from curdling.
- Herbal Balance: While many traditional recipes use caraway seeds, this version uses Fresh Dill and Thyme. The thyme adds an earthy floral note that pairs beautifully with the smoky frankfurters, while the dill provides a refreshing brightness.
- Sausage Selection: High-quality, smoked frankfurters (Hungarian virsli) are best. If you want a spicier kick, you can substitute half the frankfurters with sliced Debrecener or a smoky Chorizo.
- Potato Choice: Use waxy potatoes (like Yukon Gold or red potatoes) as they hold their shape better during simmering and won't turn the broth cloudy.
- Storage: This soup tastes even better the next day! Store in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat to maintain the creamy consistency.
Nutrition
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