Frankfurti Leves simmers sausage and cabbage with paprika into a warm, lightly dense, everyday Hungarian soup.
12 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Finely shred 250 g cabbage and slice 250 g beef sausage into rounds.
Cook the cabbage in the pot for 4 minutes so its volume reduces.
Add the sausage and 4 cups water, then boil for 15 minutes.
Loosen 1 teaspoon paprika with a little hot water and add it to the pot so it does not clump.
Warm 0.5 cup cream, add it, and cook over low heat for 5 minutes.
💡 Tip: Adding the paprika later prevents it from turning bitter.
🍽️ Serving suggestion: Serve the soup hot with sour cream and fresh bread on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~196
kcal calories
8
g protein
12
g carbs
12
g fat
3g
Sugar
2.4g
Fiber
27.7mg
Sodium
5.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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