Creamy Hungarian Frankfurter and Cabbage Soup

Why You’ll Love This Recipe

• Comforting Hungarian classic with cafeteria nostalgia, but polished for home kitchens.
• Creamy, paprika-tinted broth balanced by dill and a subtle splash of tang.
• One-pot, weeknight-friendly, and ready in under an hour.
• Flexible: use vegetable broth for a lighter version or tweak the heat with hot paprika.

Grocery List

• Produce: Onion, garlic, savoy cabbage, potatoes, fresh dill, lemon (optional)
• Dairy: Sour cream, butter (optional substitute for oil)
• Pantry: Frankfurters (smoked wieners), sweet Hungarian paprika, caraway seeds, bay leaves, all-purpose flour, chicken or vegetable broth, sunflower oil, vinegar, salt, pepper

Full Ingredients

Soup Base

• 2 tbsp sunflower oil (or 2 tbsp unsalted butter)
• 1 medium yellow onion (about 150 g), small dice
• 2 garlic cloves, minced
• 1.5 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds, lightly crushed
• 6 cups (1.4 L) low-sodium chicken or vegetable broth
• 2 bay leaves
• 1 lb (450 g) potatoes, peeled and cut into 1.5 cm cubes

Add-Ins

• 1.3 lb (600 g) savoy cabbage, core removed, thinly sliced into ribbons
• 10.5 oz (300 g) frankfurters (smoked wieners), sliced into 1 cm rounds

Creamy Finish

• 3/4 cup (180 ml) sour cream
• 1.5 tbsp all-purpose flour (see GF note in Variations)

Seasoning & Garnish

• 2 tbsp fresh dill, finely chopped, plus more for serving
• 1 tsp white vinegar or 2 tsp lemon juice, to taste
• Kosher salt and freshly ground black pepper

Step-by-Step Instructions

Step 1: Prep the vegetables and sausage

Dice the onion, mince the garlic, slice the cabbage into thin ribbons, and peel and cube the potatoes to 1.5 cm. Slice the frankfurters into 1 cm rounds. This ensures even cooking and the classic “studs” of sausage throughout the soup.

Step 2: Sweat the aromatics

In a 5–6 quart heavy pot, heat the sunflower oil over medium heat (aim for pot temperature of 320–340°F / 160–171°C). Add the onion and 1/2 tsp salt and cook, stirring, until translucent and sweet, 5–6 minutes. Stir in the garlic and cook 30 seconds until fragrant.

Step 3: Bloom the paprika (off heat)

Remove the pot from the heat so the paprika doesn’t scorch. Stir in the sweet Hungarian paprika and the lightly crushed caraway seeds. Mix for about 20–30 seconds until the spices release a deep, brick-red aroma.

Step 4: Build and simmer the base

Return the pot to the heat and add the broth, potatoes, bay leaves, and 1 to 1.5 tsp kosher salt. Bring to a gentle boil over medium-high, then immediately reduce to a bare simmer at 185–195°F (85–90°C). Cook until the potatoes are just tender, 12–14 minutes.

Step 5: Add cabbage and frankfurters

Add the sliced savoy cabbage and frankfurters. Continue to simmer at 185–195°F (85–90°C) until the cabbage is silky-tender and the sausage is heated through, 8–10 minutes. Skim any foam. Adjust seasoning with salt as needed.

Step 6: Temper the sour cream thickener

In a bowl, whisk the sour cream with the flour until smooth. Ladle in 1 cup of hot soup liquid, whisking constantly to temper. Reduce the pot heat to 180–190°F (82–88°C) and slowly stir the tempered mixture back into the soup. Simmer gently for 3 minutes to thicken and cook out any raw flour taste. Do not let the soup boil once the sour cream is added.

Step 7: Finish and serve

Remove the bay leaves. Stir in the chopped dill and the vinegar or lemon juice. Taste and season with salt and black pepper. Let the soup rest 5 minutes, then ladle into warm bowls. Garnish with extra dill and an optional small swirl of sour cream. Serve with rye or crusty bread.

Pro Tips

• Always bloom paprika off heat to avoid bitterness and maintain its vivid color.
• Keep the soup below a boil after adding sour cream (180–190°F / 82–88°C) to prevent curdling.
• Cut potatoes and sausage uniformly so everything cooks evenly and fits nicely on a spoon.
• If the soup gets too thick, add hot water or broth 1/4 cup at a time to reach your preferred consistency.
• Crush caraway seeds lightly between fingers or with a mortar to release flavor without overpowering.

Variations

• Spicier: Add 1/4–1/2 tsp hot Hungarian paprika or a pinch of chili flakes with the sweet paprika.
• Gluten-Free: Replace flour with 1 tbsp potato starch; whisk into the tempered sour cream and stir in off heat, then gently rewarm without boiling.
• Vegetarian: Use vegetable broth and swap frankfurters for smoked tofu cubes or meatless smoked sausage.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat until steaming but not boiling to protect the sour cream. The soup base (through the end of Step 5, before sour cream) can be made 2 days ahead; cool and refrigerate, then reheat and finish with the tempered sour cream, dill, and vinegar just before serving. Freezing: The base freezes well for up to 2 months; thaw in the refrigerator and finish with sour cream and dill after reheating. Soups with dairy can split when frozen, so freeze without the sour cream if possible.

Nutrition (per serving)

Approximate values: 350 kcal; 20 g fat; 26 g carbohydrates; 16 g protein; 4 g fiber; 900 mg sodium. Values will vary based on specific ingredients and brands.