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
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.