Hungarian Cabbage Soup

hungarian cabbage soup
  • Yield: 2 soup bowls
  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 2:00 h
  • Ready In: 2:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    4 g
  • Saturated Fat

    0.8 g
  • Polyunsaturated Fat

    0.1 g
  • Cholesterol

    3 mg
  • Sodium

    442.4 mg
  • Potassium

    375.1 mg
  • Carbohydrate

    14.1 g
  • Fiber

    4.1 g
  • Sugars

    5.2 g
  • Protein

    2.5 g

Hungarian cabbage soup. A very easy and delicious soup with vegetables, spices, bacon, and beef. Looking for more easy and delicious soup recipes? We have a huge collection of them, please check it out-Soup

You may also like Beef and Barley Soup, cooked in a slow cooker. Another easy and healthy beef soup.

Hungarian Cabbage Soup


  • 1/2 pound (240 g) onions, peeled and sliced
  • 1 garlic clove, peeled and crushed
  • 3 tablespoons vegetable oil
  • 12 oz (360 g) stewing beef, cubed
  • 12 oz (360 g) canned sauerkraut, drained
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon coarse salt
  • 3½ pint (2 L) beef stock
  • 4 oz (120g) streaky bacon, roughly chopped
  • 2 Frankfurters(sausages), sliced
  • 1 tablespoon paprika
  • 4 tablespoons all-purpose flour
  • 2 water


Step 1

Heat 2 tablespoons vegetable oil in large saucepan. Add onion and garlic and fry until golden.

Step 2

Add cubed beef and cook until browned. Add sauerkraut, fennel seeds and salt to the pan. Pour over stock to cover mixture and simmer for 1 hour or until meat is tender

Step 3

Fry bacon in remaining vegetable oil in a frying pan until crisp. Add sliced sausages and paprika and cook for 5 minutes, then remove and add to the saucepan. Combine all-purpose flour and water. Mix until smooth and stir into the soup mixture. Cook for a further 5 minutes, then stir in sour cream, season to taste.

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