Savoy cabbage and frankfurter soup
With its low calorie content and high nutrient density, savoy cabbage is just the thing for the cold months. In Hungary savoy cabbage is often prepared as a soup, which can be surprisingly nice and flavourful if you use good quality ingredients, with special emphasis on frankfurter sausage. Savoy cabbage soup isn’t an elegant soup, but a near-perfect one.
- 2 tbsp lard
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium head of savoy cabbage, shredded (gross weight approx 900 grams / 2 lbs, net weight after shredding approx. 600 grams / 1 1/3 lbs – remove tough outer leaves and core)
- 3 medium potatoes, diced
- 4 frankfurter sausages
- 1 tsp sweet paprika powder
- 1 tsp caraway seeds
- 1/2 tsp marjoram
- salt and pepper to taste
- 1 heaping tbsp flour
- 3 heaping tbsp sour cream
Heat 1 tablespoon of lard in a pot, add finely chopped onions and garlic and sauté until translucent. Add shredded savoy cabbage and stir-fry for 2-3 minutes until the strips wilt a little. Sprinkle with paprika, caraway seeds and marjoram. Pour in 1,8 liters / 7 1/2 cups of water, add potato cubes, salt and pepper. Cook over low heat.
While the soup is cooking, cut the frankfurter sausages into 1,5 cm / 1/2 inch pieces. In a pan heat 1 tablespoon of lard and fry the frankfurters. Once they are done, remove them from the pan and set aside.
When the savoy cabbage and potatoes are tender, in a small bowl mix together flour, sour cream and 100 ml / 1/2 cup of water. Add some hot soup to the mixture, then pour it in the soup while stirring. Cook for 2-3 minutes. Turn off the heat and add the fried frankfurter sausages to the hot soup.