Hungarian Sausage and Vegetable Soup

Serves 4
Time 30 minutes


1 tbsp extra virgin olive oil 

100g smoked Hungarian sausage (or mild Spanish chorizo)

1 brown onion, chopped

2 cloves of garlic, minced

1 tsp Hungarian paprika

½ tsp cayenne pepper

2 cups white cabbage, chopped 

2 potatoes, peeled and chopped

5 carrots, peeled and chopped

2 bay leaves

8 cups of chicken stock

1 tbsp white vinegar

½ cup sour cream, to serve

1 tbsp chopped flat-leaf parsley, to serve

Salt & pepper


Cut the sausage into slices and brown the sausage meat in olive oil for 3-4 minutes.

Add the onion, garlic, paprika, and cayenne pepper and gently cook for 4-5 minutes.

Next add the cabbage, potatoes and carrots and after 2 minutes add the chicken stock, vinegar, and bay leaves. 

Simmer gently for 20 minutes, stirring occasionally – until all vegetables are soft. 

Serve in bowls with a dollop of sour cream and fresh parsley on top.