I decided to cook a particularly tasty 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.
Let’s Begin!
First prepare the ingredients, namely: one large onion, one head of savoy cabbage, 500 g (1 lb) of potatoes and 250 g (0.5 lbs) of frankfurter sausages.
Clean the onion and chop it, clean the potatoes and cut it into cubes, and 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 flavour that reminds me of childhood, but you can use sunflower or olive oil.
After the pork lard melts, put the onion to frying. Season with sea salt and freshly ground pepper.
If the onion has softened and become transparent, put the savoy cabbage and let it soak a little.
I add two tablespoons of sweet paprika over the cabbage, then I add the potatoes and pour the water to cover the vegetables well, I put about 2 litres. 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 into slices.
When the potatoes are almost cooked, add the sliced sausages to the soup.
A recommendation for me is to buy quality frankfurter sausages because 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!
I made a thickener from 250 ml of sour cream and a spoon of flour, which I mixed well and added to the soup.
In 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 flavour. 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
Ingredients
- 1 head savoy cabbage
- 500 g potatoes
- 250 g frankfurter sausages
- 1 piece large onion
- 1 tbsp pork lard
- 2 tsp sea salt
- ½ tsp ground pepper
- ½ bunch dill
- 1 tbsp thyme
- 250 ml sour cream
- 1 tbsp wheat flour
- ½ bunch parsley
- 1 l water
Instructions
- Clean the onion and chop it, clean the potatoes and cut it into cubes, and cut the 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.
- If the onion has softened and become transparent, put the savoy cabbage and let it soak a little.
- I add two tablespoons of sweet paprika over the cabbage, then I add the potatoes and pour the water to cover the vegetables well, I put about 2 litres. 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.
- When the potatoes are almost cooked, add the sliced sausages to the soup.
- make a thickener from 250 ml of sour cream and a spoon of flour, which you will mix well and add to the soup.
- Add chopped parsley and thyme, taste and if needed season with more sea salt.
- Serve the frankfurter soup with savoy cabbage hot with a spoonful of sour cream and fresh bread.
