Frankfurter soup with cabbage and potato

Name: Frankfurter soup with cabbage and potato
Total time: 40 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1 small white cabbage (about 600 g), shredded; 3 medium potatoes, diced; 6 pairs frankfurters, sliced; 1 onion, finely chopped; 2 tbsp oil; 2 tbsp flour; 1 tsp paprika; ½ tsp ground caraway; 200 ml sour cream; 1-2 tbsp vinegar; salt, pepper

Time: 40 min6 servingsapprox. 390 kcal / serving (estimated)approx. 13 g protein / serving

Frankfurter soup takes its name from the frankfurters in it, but the dish itself is a product of Hungarian restaurant cooking, and it is unknown in Germany. Cabbage, potatoes and frankfurters meet in a slightly sour soup with sour cream, and caraway gives it a distinctive flavour. It is a filling, cheap and simple soup, and on cold days it is enough for a lunch on its own.

Frankfurter soup with cabbage and potato (illustration)

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Method

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Cook the cabbage and potatoes in 1.5 litres of salted water with the caraway for 15-20 minutes.
Cook the flour in the oil until pale, add the onion, take off the heat and stir in the paprika.
Mix the roux with a little cold water, add to the soup and boil for 5 minutes.
Add the frankfurters, cook for 3-4 minutes, season with vinegar until slightly tangy and stir in the sour cream.
It keeps 3 days in a soup container; reheat covered in the microwave on medium for 3-4 minutes, stirring halfway.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Add the frankfurters only at the end of cooking, because long boiling splits them and their flavour goes into the soup.
Add the vinegar little by little as you taste. The soup is right when it is slightly tangy but you can still taste the sour cream.
Loosen the sour cream with a ladle of hot soup before pouring it into the pot, so that it does not curdle. A little dill freshens it up.

Frequently asked questions

Can it be frozen?

We do not recommend it, because sour cream and potatoes turn grainy after freezing. It does keep for 3 days in the fridge, though.

Can I make it with sauerkraut?

Yes, that is a well-known version too. Rinse the sauerkraut, and in that case leave out or reduce the vinegar.

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