Savoy Cabbage Soup with Frankfurters (Frankfurti Leves)

Savoy Cabbage Soup with Frankfurters Served in Red Bowl With Chilly Peppers

Savoy Cabbage Soup with Frankfurters (Frankfurti Leves)

Course: Soups

Cuisine: Hungarian, International

Diet: Low Fat

Keyword: frankfurter soup, frankfurter soup with savoy cabbage, frankfurter soup with savoy cabbage and potatoes

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: portions

Calories: 323kcal

Author: Timea

A smoky, velvety, and authentic Hungarian Savoy Cabbage Soup. This 30-minute hearty meal features tender cabbage, potatoes, and smoked frankfurters, seasoned with fresh dill and thyme.

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Metrics - US Customary

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