This Hungarian version of this cabbage soup is hearty, filling and so delicious. Hungarian sausage known as kolbasz is often added for protein and it’s spicy flavour. By adding beans, potatoes and cabbage it creates a hearty and satisfying soup. It is a perfect soup that can be easily made any day of the week.
The Hungarians prepare cabbage in many ways and it’s a popular vegetable used throughout the year. Growing up, we had an abundance of cabbage in our garden on the farm. Mom would make cabbage salad, cabbage rolls, sauerkraut, a cabbage pasta, soups or she would sauté the cabbage as a side. With a large family, cabbage was most often served with our meals rather then a green salad.
I used the cabbage as the base of this soup and went from there with a mild spicy paprika and garlic Hungarian sausage known as Kolbasz which I get from a local butcher. Then by adding beans and potatoes it creates this hearty, wholesome and satisfying soup your entire family will love!
DID YOU KNOW.....
Cabbage is loaded with many vitamins, minerals, and antioxidants such as Vitamin C, K, B6, calcium, potassium, magnesium, folate, fiber etc. and cabbage lowers cholesterol levels, is heart healthy, aids in digestion and manages inflammation to name a few. So every now and then, grab a head of cabbage when you are at the grocery store and make this delicious soup or my Hungarian Cabbage and Meatball Soup that is so delicious!
INGREDIENTS
- Beans: I used navy beans for this recipe, also haricot or cannelloni beans can be substituted
- Vegetable oil: butter or olive oil can be substituted
- Hungarian Kolbasz: if you are unable to find Kolbasz then you can substitute it for a mild spicy sausage or chorizo
- Onions
- Garlic
- Caraway seeds
- Hungarian sweet paprika
- Tomato paste
- Potatoes: suggest Yukon gold potatoes for it’s starchy content
- Green Cabbage
- Chicken stock: either or vegetable stock
- Bay leaf
- Salt and pepper
- Parsley
TIPS
For this recipe I used dried navy beans and soaked them overnight and cooked them for an hour before adding them to the soup. So to reduce the cooking time for this recipe, canned beans are a great alternative. I would recommend a 14 oz (398 ml) can of white or cannelloni beans.
WHAT MAKES THIS SOUP SO DELICIOUS
Hungarians like to add lots of flavour to their dishes and most often the classic country’s spice paprika is most often used. In this recipe, this sweet spice is added, as well as in the making of the kolbasz you will find an abundance of sweet and sometimes a little hot Hungarian paprika used, giving it a rich flavour.
Caraway seeds is often added to Hungarian dishes. It’s licorice taste will enhance this recipe, only a small amount but this herb is quite pungent in flavour so a little goes a long way.
Cabbage is similar to onions, the long it cooks the more sweetness you will notice in the flavours. I will often make this soup in the fall and winter months just to be able to use fresh local cabbage for the added crunchy texture.
Cabbage soup is well known throughout Europe, not only in Hungary but in Poland and Russia, Romania, Croatia, and Slovakia. They all have their own variation, and many years ago, cabbage was an inexpensive vegetable to prepare a meal for a large family. Sometimes, the Hungarians will add sour cream or make a roux to thicken and give this soup a creamy texture.
HOW TO MAKE THIS DELICIOUS SOUP
When using dried beans, you will need to prepare ahead for making this soup, you will need to soak the beans the night before.
First rinse beans and soak them in water overnight in a large bowl. Make sure you have enough water to cover the beans. The next morning, rinse again and add to a pot large enough to hold 6 cups of water. Bring to a boil, then turn down the temperature to a simmer and cook the beans for about 1 hour.
Begin by gathering your ingredients and start chopping, mincing, dicing and shredding. Then in a large sauce pot or Dutch oven, over medium heat, add oil and remove casing from the kolbasz and cook for about 5-8 minutes.
Then add onion, and cook for about 3 minutes, then add garlic and sauté for another minute. Add caraway seeds, paprika, tomato paste and potatoes, and stir to combine and sauté for a couple of minutes.
Then add remaining ingredients: vegetable stock, cabbage, beans, bay leaf, salt and pepper. Simmer on low for 30-40 minutes until the cabbage, beans, and potatoes are cooked and tender. The longer it simmers, the more flavourful it will become.
The cabbage, potatoes and sausage makes this soup very satisfying and filling. So when serving this soup, all it needs is a few croutons on top and enjoy it with a few slices of European crusty bread. Garnish with fresh dill.
FAQ
Can I make this soup without the sausage? This soup has been made with and without the added meat. There is enough flavour in the soup to thoroughly enjoy without the sausage.
Can I substitute another type of sausage for this recipe? You can, however, I would not recommend to use a mild spicy sausage or chorizo since the chorizo has similar ingredients as the Kolbasz except for the chili powder, so keep that in mind when deciding.
Can I use a savoy cabbage instead of the green cabbage? Yes, the savoy cabbage is a curly cabbage and the Hungarian’s use it in their soups and sweets. So it would work perfectly for this soup. I would not recommend a red cabbage.
What other types of beans can I use? Can I add lentils? Both good questions, I would recommend to use cannelloni beans or haricot beans to substitute for navy beans, both are very similar. If adding lentils, keep in mind the lentils will create a thicker texture and you may need to add extra chicken stock or water.
STORING
You can store this soup in the refrigerator for up to 3-4 days or freeze for up to 2-3 months in a freezer safe container.
RECOMMEND TRYING THESE DELICIOUS HUNGARIAN SOUPS....
DID YOU MAKE THIS RECIPE?
I would love to hear your feedback, reviews, suggestions and any modifications you made for this recipe and I know my readers would too!
Hungarian Hearty Cabbage, Bean and Sausage Soup (káposzta bab kolbászleves)
Equipment
Ingredients
- 1 cup dried navy beans
- 1 tbsp vegetable oil/olive oil
- 2-6" links Hungarian Kolbasz, remove from casing
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp caraway seeds
- 1 tsp Hungarian sweet paprika
- 2 tbsp tomato paste
- 4 medium potatoes, diced
- 3 cups green cabbage, shredded
- 5 cups chicken stock/vegetable stock
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 3-4 tbsp parsley, chopped plus extra for garnishing
Instructions
- Rinse beans and soak them in water overnight in a large bowl. Make sure you have enough water to cover the beans. The next morning, rinse again and add to a pot large enough to hold 6 cups of water. Bring to a boil, then turn down the temperature to a simmer and cook the beans for about 1 hour.
- In a large cast iron pot or Dutch oven, over medium heat, add oil and then add the kolbasz and cook for about 5-8 minutes. Add onion, and sauté for about 3 minutes, then add garlic and sauté for another minute, long enough for the aroma to release.
- Add caraway seeds, paprika, tomato paste and potatoes, and stir to combine. Cook for about a minute, then add vegetable stock, cabbage, beans, bay leaf, salt and pepper. Simmer on low for 30-40 minutes until the cabbage, beans, and potatoes are cooked and tender. The longer it simmers, the more flavourful it will become.
- Serve with fresh dill and crusty bread. Garnish with dill and scallions.
I’m cooking your recipe Rose now. I think it will be delicious!! I made a few minor changes… added in carrots, my Piros Arany, which is a tomato paste besides some a few tablespoons of tomato sauce along with a little lemon juice.I had bought gyulai a few weeks ago and love it more than the casaba. I had spicy chicken stock and used it up, so it came out a bit spicy.
Love your ingredients and thanks for your hard work. I will post pics later.
Hi Suzanne,
I am so pleased you are making this recipe and you love these ingredients! Your version sounds absolutely delicious!! I did see your soup on Instagram and it looked so good and hearty!
Thank you again for taking the time to make my recipe. I appreciate your comments and rating Suzanne.
Rose
Meant csabai above not casaba…lol it was autocorrect
Thank you Suzanne 🙂