Hungarian Frankfurter Soup – Frankfurti leves

There’s something incredibly comforting about a warm bowl of Hungarian soup, especially the kind that fills the kitchen with familiar aromas and brings back memories of home. This Frankfurter Soup is one of those classic dishes — simple, hearty, and full of the cozy flavors we grew up with. Tender cabbage, soft potatoes, and lightly browned sausage slices come together in a creamy, paprika‑kissed broth that feels like a warm hug on a cold day.

This recipe is easy to make, budget‑friendly, and perfect for busy weeknights or slow, relaxing weekends. The browned sausage adds a rich, smoky depth, while the cabbage softens beautifully into the broth, giving the soup its signature texture. A touch of sour cream makes it silky and satisfying without feeling heavy.

Whether you’re cooking for your family, meal‑prepping for the week, or simply craving a nostalgic Hungarian classic, this Frankfurter Soup brings warmth, comfort, and a little taste of home to your table. It’s one of those recipes you’ll want to return to again and again — simple ingredients, cozy flavors, and pure Hungarian soul.

The best dinner with Cottage Cheese Noodle (Túrós csusza)

Hungarian Frankfurter Soup – Frankfurti leves

A warm and comforting Hungarian Frankfurter Soup made with tender cabbage, potatoes, and lightly browned sausage slices. Simple, cozy, and full of classic home‑cooked flavor.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Resting time 5 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Soup

Cuisine: Hungarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 7 oz frankfurter sausages, about 3–4 pieces, sliced
• 1 tbsp oil
• 1 medium onion finely chopped
• 2 cloves of garlic, minced
• 1 large potato, diced
• 1½ cups chopped savoy cabbage, about 5 oz
• ½ tsp dried marjoram
• ¼ tsp ground caraway
• 1 tsp Hungarian ground paprika
• Salt, to taste
• Black pepper, to taste
• 1 tbsp flour, for thickening

Equipment

• cutting board
• Chef's knife
• Wooden spoon
• Large Pot

Method

 

1. Prepare the ingredients. Slice the frankfurter sausages, finely chop the onion and garlic, peel and dice the potato, and thinly shred the savoy cabbage after removing the core.

   Brown the sausages. Heat a little oil in a pot and lightly sauté the sausage slices until they get some color. Remove them from the pot and set aside.

   Cook the aromatics. Add a bit more oil if needed, then sauté the chopped onion until soft and translucent. Stir in the garlic and cook for another minute.

   Add the vegetables. Mix in the diced potato and shredded cabbage. Cook for a few minutes, letting the cabbage soften and reduce in volume.

   Season and simmer. Add the marjoram, ground caraway, paprika, salt, and pepper. Pour in about 6 cups (1.5 liters) of water. Cover and simmer until the vegetables are tender.

   Make the thickening mixture. In a small bowl, whisk the sour cream with the flour until smooth. Add a ladle of hot soup to the mixture, stir well, then pour it back into the pot.

   Finish the soup. Bring the soup back to a gentle boil for a few minutes to thicken. Finally, return the browned sausage slices to the pot.

   Serve warm. Enjoy your cozy, comforting Frankfurter Soup.

Nutrition

Calories: 250kcal

Notes

 

• Browning the sausage first adds a deeper, smoky flavor to the soup.
• Let the cabbage cook down well — this gives the soup its classic creamy texture.
• Adding a ladle of hot soup to the sour‑cream mixture prevents curdling.
• Simmer gently after thickening; boiling too hard can break the sour cream.
• The soup tastes even better after resting for 10–15 minutes before serving.

 

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