Wednesday, 1 February 2012

Hungarian Sausage Soup

This isn't authentic by any means - I doubt many Hungarians would use frankfurters as the sausage in their soups. But I had a craving for frankfurters and given the absolutely Arctic weather that we're experiencing this week (I swear my fingers nearly froze off when cycling home) I needed something warming.

I went to Budapest last November, and bar the use of frankfurters here, this is a nod to the beautiful, comforting paprika-infused stews and soups that are so typical of Hungarian cuisine.

Ingredients (serves 4):
1 medium onion
200g waxy potatoes (I used Charlotte potatoes)
4 chestnut mushrooms
1 clove garlic
1 tsp caraway seeds
1 tsp paprika
4 jumbo frankfurters
500ml chicken stock
500ml passata
1 tbsp sour cream

Finely slice the onion and dice the potato into 1cm die. Slice the mushrooms and garlic, and grind the caraway seeds in a pestle and mortar. Using a large, lidded saucepan, sautée the onions and potatoes until the onions are transparent, then add the mushrooms, garlic and caraway seeds and cook for a further couple of minutes. 

Add the chicken stock and simmer for 15 minutes, then add the passata and paprika. Simmer for a further 15 minutes, stirring occasionally (the potato has a habit of sticking to the bottom of the pan), then slice the frankfurter into 1cm diagonal slices and add to the soup. Simmer for a final 15 minutes, turn off the heat and leave to cool for 5 minutes. Once slightly cooler, stir in the sour cream (if you add it when simmering, it will curdle) and transfer into bowls. I drizzled a little extra sour cream on the surface. Serve with fresh, crusty bread and butter to help mop up all the sauce.


  1. Sounds delicious!

  2. Oooh you have successfully transferred the frankfurter craving to me! I need to buy some, like, now.