Before we dive into the heartwarming bowl of Hungarian cabbage soup with sauerkraut, let’s talk about what you can pair with it. A dish like this calls for sides that complement and elevate the flavors.
Consider a crusty loaf of rye bread to soak up the tangy broth. This rustic pairing never fails. Or perhaps a simple green salad dressed lightly with olive oil and lemon for a fresh contrast. A cool, creamy cucumber salad also offers a refreshing balance.
And for something extra special, a serving of Hungarian noodles, known as nokedli, adds a wonderful texture to your meal.
Today, we’re embarking on a culinary trip to Hungary, where hearty soups warm the soul and sauerkraut is a beloved staple. Hungarian cabbage soup with sauerkraut is not just a dish; it’s an experience, a tradition, and a hug in a bowl.
As you scroll through this blog, imagine the tangy aroma filling your kitchen and the first spoonful that leaves you craving more. But first, let’s unpack what makes this dish truly unique.
What is Hungarian Cabbage Soup with Sauerkraut?
Hungarian cabbage soup with sauerkraut is a traditional Hungarian recipe, a delightful blend of sour and savory flavors. This comforting dish features sauerkraut (fermented cabbage), smoked meats, paprika, and a rich, flavorful broth.
Its origins lie in the heart of Hungarian cuisine, known for its bold flavors and rich history. The tang of sauerkraut combined with smoky bacon and sausage creates an unforgettable taste experience.
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Why This Recipe Works
Rich Flavors Unleashed by Smoked Meats
You’ll fall in love with Hungarian cabbage soup because of the deep flavors brought by smoked bacon and chorizo-style sausage. These meats infuse the broth with an irresistible smokiness that pairs beautifully with the tangy sauerkraut.
Perfect Tang from Sauerkraut
Sauerkraut is the star here. Its tanginess adds a bright note to the soup, cutting through the richness of the meats and spices. This balance makes every spoonful dynamic and refreshing.
A Smattering of Traditional Hungarian Spices
Spices like Hungarian paprika and caraway seeds bring warmth and a lightly sweet, aromatic quality to the soup. These spices are a hallmark of Hungarian cuisine and elevate the entire dish.
Wholesome and Hearty
This soup isn’t just about taste; it’s nutritious too. With a good balance of proteins, fibers, and vitamins, it’s a meal that warms you from the inside out while nourishing your body.
Ingredients You’ll Need To Make Hungarian Cabbage Soup with Sauerkraut
To make this soul-soothing dish, gather the following ingredients:
- 150 g of diced smoked bacon
- 150 g of sliced smoked chorizo-style sausage
- 300 g of tangy sauerkraut (shredded fermented cabbage)
- 2 liters of water
- 3 dried bay leaves
- Juice from 1 lemon
- Sea salt, to taste
- A dollop of sour cream
For the Roux:
- 20 ml of sunflower oil
- 1 clove of minced garlic
- 1/2 medium onion, finely minced
- 2 tablespoons of all-purpose flour
- 50 ml of cold water
- 1 tablespoon of Hungarian paprika
- 1 tablespoon of caraway seeds
- 1 teaspoon of smoked paprika
How To Make Hungarian Cabbage Soup with Sauerkraut
Step 1: Sauté the Meats
Start by heating a large pot over medium heat. Add the diced smoked bacon and allow it to release its fat and become crispy. Next, toss in the sliced smoked chorizo-style sausage. Stir occasionally, letting it cook and infuse the bacon fat with its smoky flavor.
Step 2: Simmer with Sauerkraut
Once your kitchen is filled with the tantalizing aroma of smoked meats, add 2 liters of water to the pot. Bring it to a gentle boil. Add the shredded sauerkraut into the pot and drop in the bay leaves. Lower the heat and let it simmer for about 30 minutes. This is where the magic happens—the sauerkraut will soften, and the soup will take on its characteristic tangy profile.
Step 3: Prepare the Roux
While the soup simmers, let’s work on the roux. In a small skillet, heat the sunflower oil over medium heat. Add the minced garlic and finely minced onion, cooking until fragrant and translucent. Sprinkle in the all-purpose flour, Hungarian paprika, caraway seeds, and smoked paprika. Stir constantly until a thick paste forms. Once it’s mixed well, pour in the cold water slowly, continuing to stir until smooth.
Step 4: Combine Everything
Gently stir the roux mixture into the simmering soup. This will not only thicken the soup but also meld all the flavors together perfectly. Let it simmer for another 10-15 minutes, stirring occasionally.
Step 5: Final Touches
Turn off the heat and add the lemon juice and sea salt to taste. Give it one last stir and remove the bay leaves. Serve hot with a dollop of sour cream for that extra creamy finish.
Tips for Making Hungarian Cabbage Soup with Sauerkraut
- Use good quality smoked meats: The flavor heavily relies on the depth provided by quality bacon and chorizo.
- Don’t rush the simmering: Letting the soup simmer allows all the ingredients to meld beautifully.
- Adjust the tanginess: If you prefer a less tangy soup, rinse the sauerkraut before adding it.
- Consistent stirring for the roux: Ensure you stir constantly to avoid any lumps.
- Taste and adjust seasoning: Before serving, always taste the soup and adjust the salt and lemon juice as per your preference.
Nutrition Information
How to Store The Leftovers
Leftovers? Lucky you! Store the soup in an airtight container in the refrigerator. It lasts up to 4 days. As with any good soup, its flavors deepen over time. Reheat gently on the stove top, adding a splash of water if the soup thickened too much.
Recommended Side Dishes for Hungarian Cabbage Soup with Sauerkraut
Rye Bread
The earthy, dense texture of rye bread is perfect for soaking up the soup’s broth while adding a bit of heartiness to the meal.
Simple Green Salad
Light and refreshing, a green salad dressed with olive oil and lemon juice cuts through the richness of the soup.
Cucumber Salad
Cucumbers, dill, and a touch of cream create a cool and refreshing side that complements the tangy soup.
Nokedli
These soft Hungarian egg noodles are a traditional side that add a nice texture contrast to the soup.
Substitute Options for Ingredients
If you can’t find smoked bacon
Use pancetta or any other slightly fatty bacon variety.
No chorizo-style sausage?
Try kielbasa or andouille sausage. Both bring a different but welcome smokiness.
No sauerkraut on hand?
Fermented cabbage can be swapped with finely shredded fresh cabbage, although the soup will be less tangy.
Out of Hungarian paprika?
Regular paprika works, but for an extra punch, mix it with a pinch of cayenne.
Hungarian cabbage soup with sauerkraut
Equipment
- large pot
- skillet
Ingredients
- 150 g of diced smoked bacon
- 150 g of sliced smoked chorizo-style sausage
- 300 g of tangy sauerkraut shredded fermented cabbage
- 2 liters of water
- 3 dried bay leaves
- Juice from 1 lemon
- Sea salt to taste
- A dollop of sour cream
For the Roux:
- 20 ml of sunflower oil
- 1 clove of minced garlic
- 1/2 medium onion finely minced
- 2 tablespoons of all-purpose flour
- 50 ml of cold water
- 1 tablespoon of Hungarian paprika
- 1 tablespoon of caraway seeds
- 1 teaspoon of smoked paprika
Instructions
Step 1: Sauté the Meats
- Start by heating a large pot over medium heat. Add the diced smoked bacon and allow it to release its fat and become crispy. Next, toss in the sliced smoked chorizo-style sausage. Stir occasionally, letting it cook and infuse the bacon fat with its smoky flavor.
Step 2: Simmer with Sauerkraut
- Once your kitchen is filled with the tantalizing aroma of smoked meats, add 2 liters of water to the pot. Bring it to a gentle boil. Add the shredded sauerkraut into the pot and drop in the bay leaves. Lower the heat and let it simmer for about 30 minutes. This is where the magic happens—the sauerkraut will soften, and the soup will take on its characteristic tangy profile.
Step 3: Prepare the Roux
- While the soup simmers, let’s work on the roux. In a small skillet, heat the sunflower oil over medium heat. Add the minced garlic and finely minced onion, cooking until fragrant and translucent. Sprinkle in the all-purpose flour, Hungarian paprika, caraway seeds, and smoked paprika. Stir constantly until a thick paste forms. Once it’s mixed well, pour in the cold water slowly, continuing to stir until smooth.
Step 4: Combine Everything
- Gently stir the roux mixture into the simmering soup. This will not only thicken the soup but also meld all the flavors together perfectly. Let it simmer for another 10-15 minutes, stirring occasionally.
Step 5: Final Touches
- Turn off the heat and add the lemon juice and sea salt to taste. Give it one last stir and remove the bay leaves. Serve hot with a dollop of sour cream for that extra creamy finish.
Notes
- Use good quality smoked meats: The flavor heavily relies on the depth provided by quality bacon and chorizo.
- Don’t rush the simmering: Letting the soup simmer allows all the ingredients to meld beautifully.
- Adjust the tanginess: If you prefer a less tangy soup, rinse the sauerkraut before adding it.
- Consistent stirring for the roux: Ensure you stir constantly to avoid any lumps.
- Taste and adjust seasoning: Before serving, always taste the soup and adjust the salt and lemon juice as per your preference.
Nutrition
Frequently Asked Questions
Can I make this soup vegetarian?
Absolutely! Skip the bacon and sausage. Add smoked paprika or liquid smoke for depth. Substitute vegetable broth for the water.
Is this soup gluten-free?
If you substitute the all-purpose flour in the roux for a gluten-free flour, it can be made gluten-free. Ensure all other ingredients are also certified gluten-free.
Can I make this soup in a slow cooker?
Yes! Sauté the meats and prepare the roux as directed, then combine all ingredients in a slow cooker. Cook on low for 6-8 hours.
What if it’s too sour for my taste?
If the tanginess is overpowering, add a teaspoon of sugar to balance the flavors. You can also rinse the sauerkraut before use.
Can I freeze the soup?
Yes, you can freeze this soup. Portion it out into airtight containers and freeze for up to 3 months. Thaw in the refrigerator and reheat on the stove.
Conclusion
Hungarian cabbage soup with sauerkraut is more than a meal. It’s a journey to a kitchen in Hungary, where every ingredient adds to the story. Whether simmering on your stove or filling your freezer, this flavorful soup keeps you warm and nourished all year round.
So, grab your ladle, invite some friends over, and enjoy a bowl of tradition and taste that transcends borders. It’s not just soup; it’s a heartfelt Hungarian hug in a bowl.
