Hungarian Cabbage soup - Káposztaleves

Helena Radulovic Toffolon
7 days ago
6 min read

## Discover the Rich Flavors of Hungarian Cabbage Soup (Káposztaleves)

Hungarian Cabbage soup - Káposztaleves

This is one of my favorite stews, a dish that I genuinely savor with every single bite. The first time I encountered this delightful stew was during a memorable trip to Budapest, where I was captivated not only by the vibrant culture but also by the rich culinary traditions that the city has to offer. The preparation of this stew closely resembles that of Serbian cuisine, showcasing the shared culinary heritage of the region. What I appreciate most about this dish is its healthiness, as it is packed with nutritious ingredients, making it a wholesome choice for a hearty meal.

The stew is incredibly versatile, allowing for the incorporation of a variety of spices that enhance its flavor profile. In the NOTE description I provided, you will find detailed instructions and valuable advice that will guide you through the cooking process. I highly recommend reading those notes before you embark on making this wonderful Hungarian soup, as they contain tips that can elevate your cooking experience and ensure a delicious outcome. The love I have for this dish is immense, and I believe that once you try it, you will likely find yourself making it more than once, perhaps even regularly.

Main Ingredients

For this delectable stew, you will need several key ingredients that come together to create a harmonious blend of flavors. The primary components include:

Smoked Bacon or Prosciutto: These ingredients provide a rich, smoky flavor that forms the base of the stew. The fat from the bacon or prosciutto adds depth and richness to the broth.
Carrots: Fresh carrots add a natural sweetness and vibrant color, contributing not only to the taste but also to the visual appeal of the dish.
Onion: A staple in many stews, onions provide a savory foundation and aromatic quality that enhances the overall flavor.
Potatoes: These starchy vegetables help to thicken the stew and make it more filling, offering a comforting texture that is perfect for a cozy meal.
Celery: Celery adds a subtle crunch and a fresh, herbal note that balances the richness of the other ingredients.
Fresh Cabbage: The addition of cabbage not only boosts the nutritional value of the stew but also adds a delightful crunch and a slight tanginess.
Broth: A good quality broth is essential for a flavorful stew. Whether you choose chicken, beef, or vegetable broth, it serves as the liquid base that ties all the ingredients together.
Ground Pepper: Freshly ground pepper adds a kick of heat and enhances the overall flavor profile, making each bite more exciting.
Carnioli Sausages or Smoked Hot Dogs or Sausages: These meats add a unique flavor and texture, contributing to the heartiness of the dish. They are often used in traditional Hungarian stews for their robust taste.
A Little Cream: A splash of cream at the end of cooking can add a luxurious finish, making the stew even more comforting and rich.
Spices: Common spices that we all have in our kitchens, such as paprika, garlic powder, and bay leaves, can be included to further enhance the flavor and aroma of the stew.

Once you have gathered all these ingredients, the process of making the stew is straightforward yet rewarding. The combination of flavors develops beautifully as the stew simmers, and the aroma that fills your kitchen will surely entice everyone around. I encourage you to give this recipe a try; you might just discover a new favorite dish that you will cherish and prepare time and again.

Ingredients: simple, total time: 80 min,, 8 servings

1 small cabbage/ chopped in pieces - 1. 2 kg or 2 young cabbage
2 Tbsp Olive oil EVO/ or to taste
1 medium gold onion/ or red onion -finely chopped
150 g smoked bacon/ or smoked prosciutto - diced
2 large carrots/ cut into rings
3 medium potatos/ diced
1 celery stalk/ finely chopped
about 3 liter of stock/ or 2 cubes for soup + 3 liter water
salt and pepper to taste
3 cloves of garlic/ or 1 tsp garlic powder -minced
1 tsp cumin powder/ or 1 Tbsp cumin seeds
1 bay leaf
1 full Tbsp Hungarian allspice/ smoked red ground paprika
1/2 tsp red hot ground paprika/ optional
1 Tbsp tomato concentrate/ optional
100 ml tomato sauce
2 Carniolan sausage
2 fresh sausages with paprika/ diced
3 Tbsp sour cream
1 full Tbsp flour
2 tsp fresh weed dill/ or 1 Tbsp parsley, or celery leaves - finely chopped to taste

and:

for serving 1 tsp vinegar for 1 plate

Preparation:

Ensure all ingredients are prepared as outlined above.

Preparation soup:

In a 4-liter deep pot, gently sauté the chopped smoked bacon (or prosciutto) in a small amount of oil over low to moderate heat until it reaches a golden brown color. Remove from the pot and set aside on a plate.
If desired, add chopped Carnioli sausages and fresh sausages, frying them together in the same pot until golden brown. Remove them and place on the same plate with the bacon. This method enhances the broth's flavor, but you may choose to add the sausages at the end if preferred.
In the same pot, fry the onion until it becomes translucent and soft.
Add the carrots and simmer for approximately 2 minutes. Then, incorporate the chopped potatoes and celery, mix thoroughly, and continue to simmer for about 3 minutes over low to moderate heat. Add approximately 150 ml of water to aid in softening, and simmer for an additional 5 minutes.
Reduce the heat and add the red ground paprika and hot paprika to taste, ensuring it is well mixed and does not burn.
Once the paprika is well incorporated, add a spoonful of tomato concentrate (optional), tomato paste sauce, chopped cabbage, and a bay leaf.
Immediately pour the broth over the mixture, stir, and allow it to simmer over low heat, covered, for about 50-60 minutes.
If the sausages were not fried at the beginning, slice them into rings and add to the broth. Cook for approximately 10 minutes.
Season to taste with salt, pepper, minced garlic or garlic powder, cumin powder, and dill weed.
Instead of dill, you may use parsley or finely chopped celery leaves, adding them at the end. Dill weed should be added halfway through cooking to enhance the broth's aroma.
In a small bowl, combine the sour cream and flour, whisking thoroughly to ensure there are no lumps.
Once the vegetables have softened and the broth is boiling, add a ladleful of broth to the sour cream mixture, mix well, then pour it into the pot and combine thoroughly.
Adjust the seasoning of the broth as needed.
Allow it to cook for about 5 minutes, then turn off the heat.
Serve warm, adding 1 teaspoon of vinegar to each plate as desired.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

The selected foods were prepared to suit my taste preferences.
You may also pair them with beef or veal meat. Incorporate veal by cutting it into cubes and frying until golden brown. Remove the meat, then reintroduce it after sautéing celery, onion, carrot, and potatoes with red ground pepper. If adding veal to the broth, include three cloves for added flavor. Fresh or dry sausages with paprika are mandatory in this recipe.
Using tomato concentrate is optional but can enhance the soup's flavor.
Herbs such as thyme, dill, parsley, and basil can be added according to personal preference.
For a vegan alternative, substitute the meat with mushrooms. A combination of porcini and button mushrooms is recommended, requiring approximately 200 grams, sliced, for this recipe.
Instead of carnioli sausages, sausages seasoned with paprika can be used.
To extend the soup's shelf life in the refrigerator, refrain from adding cream. Instead, mix flour with a little water and incorporate it into the soup. A spoonful of sour cream can be added to individual servings later.
Store any remaining broth in the refrigerator for up to three days.
This soup can be frozen in containers with lids for future use.
Reheat individual portions in a saucepan or microwave.