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.
Ingredients:
- 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.
