Cabbage soup

by | Jan 4, 2016 | Soups

This cabbage soup is my mother’s speciality, I even venture to say that no one cooks it in the same way in Hungary. The widespread version prepared in many households is the Frankfurter soup that is made with savoy cabbage and frankfurters. My Dad has unpleasant memories of savoy cabbage from the time when he served in the army, and he is unwilling to eat this vegetable. So, my Mom created this recipe more than 30 years ago; that year a lot of white cabbages grew in our garden and she decided to try to make a soup. It was an overwhelming success and since then this soup has been on the menu in my family.

Letcho sausage
Lecsókolbász – photo:

Instead of Vienna sausage we use letcho sausage. It’s not easy to find lecsókolbász of good quality, but not impossible. In this case stores, supermarkets are out of question (store-bought letcho sausages are nearly unfit for human consumption), the only acceptable choice is local butchers who make their own letcho sausage by carefully selecting the basic materials and spices, and don’t consider this product as a mass of slaughterhouse wastes. Letcho sausage is lightly spiced and smoked, and it contains a little paprika, which is released during the cooking process and it gives a light pink shade to the soup.

Cabbage soup
Cabbage soup – photo:


  • 2 tbsp lard
  • 2 heaping tbsp all-purpose flour
  • 1 medium onion, finely chopped
  • 1-1,5 l (~4-6 cups) water
  • 1 head of white cabbage (approx. 1-1,5 kg ~2-3 lb), thinly sliced
  • 1 tsp caraway seeds
  • 2-3 tsp salt
  • 1/2 tsp black pepper
  • pinch of tarragon
  • 300 g (~2/3 lb) letcho sausage, sliced
  • 2 heaping tbsp sour cream

In a heavy pot heat up the lard, add flour and finely chopped onion, and make a blonde onion roux. Pour in water, add thinly sliced cabbage and caraway seeds. Salt and pepper, season with tarragon. Bring it to a boil, stirring frequently, and cook over medium heat. When the cabbage is almost done, add sliced sausages. Cook until the cabbage is soft. Turn off the heat. Place sour cream in a small bowl, ladle some soup in it and whisk to combine. In a fine stream pour the mixture into the soup while stirring constantly.

Support my work

If you're enjoying this collection of Hungarian recipes, please, consider supporting my work by making a one-time payment.

Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

Pin It on Pinterest