I decided to cook a particularly tasty soup, the frankfurter soup with savoy cabbage and potatoes, which has not Transylvanian origin, but it is found in the 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.
Another recipe for cabbage soup is here.
Contents
Let’s Begin!
First prepare the ingredients, namely: two pieces of medium onion, a savoy cabbage, one pound of potatoes, 250 g of frankfurter sausages.
We clean the onion and chop it, clean the potatoes and cut it into cubes, cut the cabbage into strips.
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 flavor that reminds me of childhood, but you can use sunflower or olive oil.
After the pork lard melts, put the onion on the fry. Season with sea salt and freshly ground pepper. After the onion has softened and became transparent, put the savoy cabbage and let it soak a little.
I put two tablespoons of sweet paprika over the cabbage, then we can put potatoes and water to cover the vegetables well, I put about 2 liters. We’ll also put a bunch of chopped dill and a little thyme.
Put the lid and let it boil, until the potatoes are soft, about half an hour. I always check with a fork if the potatoes are cooked.
Finishing the Frankfurter Soup with Savoy Cabbage
While boiling the soup, prepare the frankfurter sausages, which we cut the slices, and fry them in a frying pan in a little sunflower oil.
After they are fried, put them in the soup when the potatoes are almost cooked.
A recommendation for me is to buy quality frankfurter sausages, because is better. I use pork sausage with at least 80% meat content.
Not only are they more tasty, they are even healthier. Oh, where are the old tastes!
I made a thick slice in 250 ml of sour cream and a spoon of flour, which I mixed well and added them to soup. At the end I chopped some parsley and some thyme that I added above.
Whoever wants to add all the thyme in the beginning, over the cabbage, I put the rest to the end, for a more discreet flavor.
I tasted the soup and if I still have to add sea salt.
Serving
Serve the frankfurter soup with savoy cabbage hot with a spoonful of sour cream and fresh bread.
Frankfurter Soup-With Savoy Cabbage, Potatoes and Frankfurters
Ingredients
- 1 piece savoy cabbage medium size
- 500 g white potatoes
- 2 piece onion
- 250 g frankfurter sausages pork meat
- 1 tbsp sea salt
- 1 tbsp ground pepper freshly ground
- 2 tbsp sweet paprika
- 2 tbsp pork lard or sunflower oil
- 1 tbsp oil for frying
- 250 ml sour cream
- 1 tbsp wheat flour
- 1 bundle parsley chopped
- 1 bundle thymes chopped
- 1 bundle dill chopped
Instructions
Let’s Begin!
- First prepare the ingredients, namely: two pieces of medium onion, a savoy cabbage, one pound of potatoes, 250 g of frankfurter sausages.
- We clean the onion and chop it, clean the potatoes and cut it into cubes, cut the cabbage into strips.
- In a soup pot, I warmed a spoonful of pork lard. Here I have to say that I sometimes use pork lard to get a flavor that reminds me of childhood, but you can use sunflower or olive oil.
- After the pork lard melts, put the onion on the fry. Season with sea salt and freshly ground pepper. After the onion has softened and became transparent, put the savoy cabbage and let it soak a little.
- I put two tablespoons of sweet paprika over the cabbage, then we can put potatoes and water to cover the vegetables well, I put about 2 liters. We’ll also put a bunch of chopped dill and a little thyme.
- Put the lid and let it boil, until the potatoes are soft, about half an hour. I always check with a fork if the potatoes are cooked.
Finishing the Soup
- While boiling the soup, prepare the frankfurter sausages, which we cut the slices, and fry them in a frying pan in a little sunflower oil.
- After they are fried, put them in the soup when the potatoes are almost cooked.
- A recommendation for me is to buy quality frankfurter sausages, I use pork sausage with at least 80% meat content.
- Not only are they more tasty, they are even healthier. Oh, where are the old tastes!
- I made a thick slice in 250 ml of sour cream and a spoon of flour, which I mixed well and added them to soup. At the end I chopped some parsley and some thyme that I added above.
- Whoever wants to add all the thyme in the beginning, over the cabbage, I put the rest to the end, for a more discreet flavor.
- I tasted the soup and if I still have to add sea salt.
Serving
- Serve hot with a spoonful of sour cream and fresh bread.
Notes
