This Hungarian cabbage, sausage, and bean soup recipe is one I came up with which really allows the flavor of Hungarian sausage to shine through. We have an American Hungarian club in our town and they have semi-annual sausage dinners where you can also buy fresh sausage in bulk.
Ingredients
- olive oil: 1 Tbsp
- to 3 pounds Hungarian sausage, casings removed: 2 piece
- onion: 1 piece (chopped)
- medium carrots: 4 piece (chopped)
- stalks celery: 3 piece (chopped)
- salt: 1 tsp (to taste)
- red pepper flakes: 0.25 tsp (to taste, crushed)
- garlic: 3 clove (minced)
- paprika: 1 Tbsp
- thyme: 1 tsp (dried)
- cannellini or great northern beans, drained but: 2 cans (15 ounce cans, not rinsed)
- low-sodium chicken stock: 4 cups
- head Savoy cabbage: 0.5 piece (chopped)
Metric Conversion
Stages of cooking
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Heat olive oil in a Dutch oven over medium heat.
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Add sausage to the pot, and cook, stirring and breaking up the meat with a spatula as it cooks, until browned and crumbly, 5 to 7 minutes. Remove sausage with a slotted spoon to a bowl, leaving oil in the pot.
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Add onions, carrots, celery, salt, and red pepper flakes to the pot; stir to coat vegetables with oil, and sauté until they start to soften, about 8 minutes.
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Add minced garlic, paprika, and thyme; stir until fragrant, about 1 minute.
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Return sausage and any accumulated juices back to the pot, stir in beans and stock. Add water if needed to cover. Bring to a boil; reduce heat to low, cover, and simmer for 30 minutes.
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Add chopped cabbage and simmer, uncovered, until cabbage softens, about 30 minutes more.
