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–+ servings

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
Cook Time 40 minutes
Resting time 5 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: Hungarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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

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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