ReceptnaptárCabbage soup with sausage
Sauerkraut soup is one of the boldest dishes of the Hungarian winter kitchen: the sharpness of the cabbage, smoked sausage and a paprika roux come together in a soup that helps many people back on their feet after New Year's Eve. It takes little work, and with a slice of fresh bread it is a complete lunch. Sour cream softens it, and it tastes even better once it has cooled and been reheated.
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Ingredients
Method
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- Pour enough water over the sauerkraut, its juice and the smoked sausage to cover them, and cook over medium heat, covered, for about 25-30 minutes until the sausage is tender.
- Fry the onion in the lard until translucent, sprinkle with the flour, fry until golden brown, then take it off the heat and stir in the paprika.
- Loosen the roux with a ladleful of the soup's hot liquid, stir smooth, then pour into the soup, and cook for 10 minutes.
- Remove the sausage, slice it into even rounds, and put it back into the soup.
- Serve hot, drizzled with sour cream.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Taste the sauerkraut juice first. If it is very sour, pour off half and replace it with water, because an over-sour soup is hard to rescue later.
- Cook the sausage whole, so that its fat and smoky flavour slowly seep into the soup while the sausage itself does not dry out.
- If you have some at home, cook a piece of smoked pork neck or ham hock in the soup as well, for the deeper flavour of a traditional Hungarian pig-killing feast.
Frequently asked questions
Can it be thickened without a roux?
Yes, you can whisk the sour cream with a tablespoon of flour and stir that into the soup, which makes the dish less heavy. A roux also adds a toasted flavour, however, so it matters in the traditional version.
What is the best sausage for it?
A mildly spicy, smoked country sausage meant for cooking is best. Dry-cured sausage will also do, but you need less of it because its flavour is far stronger.
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