Hungarian Hearty Cabbage, Bean and Sausage Soup (káposzta bab kolbászleves)
This hearty Hungarian soup is so flavourful and so satisfying. The Hungarian mild spicy kolbasz, paprika, navy beans and cabbage creates an irresistible and wholesome soup!
Servings: 6
Calories: 437kcal
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.
Nutrition
Calories: 437kcal | Carbohydrates: 58g | Protein: 22g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 973mg | Potassium: 1469mg | Fiber: 13g | Sugar: 8g | Vitamin A: 320IU | Vitamin C: 44mg | Calcium: 102mg | Iron: 4mg