Hungarian Potato and Sausage Soup

Ingredients

• 6 oz smoked Hungarian sausage, sliced into rounds
• 2 C chopped green cabbage
• 1½ pounds russet potatoes, peeled and cubed
• 5 C chicken broth, or more to taste
• 3 tbs unsalted butter
• 3 tbs all-purpose flour
• 1 yellow onion, diced
• 1 tsp salt, or more to taste
• 2 tsp Hungarian paprika
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 bay leaf
• 2 tbs distilled white vinegar
• ½ C sour cream, or to taste
• 2 tbs sliced green onion, or to taste (optional)

Directions

1. Brown Sausage: Melt butter in a soup pot over medium heat. Add sausage and cook ~3 minutes, stirring, until lightly browned. Remove sausage with a slotted spoon and set aside, leaving fat in the pot.
2. Cook Onion: Add onion and 1 tsp salt. Cook 4-5 minutes, stirring, until onion turns translucent and picks up color from the pan drippings.
3. Make Roux: Stir in flour and cook 2–3 minutes. Add garlic and paprika and cook ~1 minute, stirring constantly to avoid burning the paprika.
4. Add Broth: Stir in 5 cups chicken broth, increase heat to high, and bring to a simmer, stirring occasionally to prevent sticking.
5. Add Vegetables: Stir in cabbage and cook ~2 minutes, until just softened. Add potatoes and return to a simmer. Season with black pepper, cayenne, bay leaf, and a splash of broth if needed.
6. Simmer: Reduce heat to medium‑low and simmer ~30 minutes, stirring occasionally, until potatoes are very tender.
7. Finish: Return sausage to the pot and add vinegar. Simmer 10 minutes, then adjust salt to taste.
8. Serve: Ladle into bowls and garnish with sour cream, green onions, and cayenne pepper.

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