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Hungarian cabbage soup with sauerkraut

Hungarian cabbage soup with sauerkraut

Ann Jones
Today, we’re embarking on a culinary trip to Hungary, where hearty soups warm the soul and sauerkraut is a beloved staple.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Soup
Cuisine Russia
Servings 4 Servings
Calories 100 kcal

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

Calories: 100kcal
Keyword Hungarian cabbage soup with sauerkraut
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