Hungarian Cabbage Soup/Kaposzta Leves

Prep Time
Cook Time
Ready In

"Normally I might prepare something like this in the Autumn when local farmer's markets overflow with vegetables, but cabbage was on sale this week for St. Patrick's Day and what better excuse to have an Eastern European cabbage soup to enjoy while the weather is still cool?"

Original recipe yields 10-12 servings


  • Serving Size: 1 (235.3 g)
  • Calories 329.5
  • Total Fat - 15.5 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 48 mg
  • Sodium - 939.3 mg
  • Total Carbohydrate - 30 g
  • Dietary Fiber - 2.6 g
  • Sugars - 4.6 g
  • Protein - 17.1 g
  • Calcium - 48.1 mg
  • Iron - 2.3 mg
  • Vitamin C - 22.5 mg
  • Thiamin - 0.5 mg

Step 1

Brown fresh sausage in a dutch oven and drain off all but about 1 tbsp. fat

Step 2

Add ham, onion, celery, garlic, carrot, and mushrooms to pan, seasoning them with salt, pepper, bay leaves, thyme, marjoram and dill; saute until onion softens.

Step 3

Add chicken stock, water, vinegar, and tomato paste to pan and stir until tomato paste mixes in.

Step 4

Add cabbage, potatoes and paprika; bring to a boil (if not already),then lower heat, cover and simmer for about a half hour or until your potatoes and other vegetables are tender.

Step 5

Serve garnished with creme fraiche or thin sour cream if you like.

Tips & Variations

  • Increase meat for a heartier, main dish soup.
  • You may substitute rinsed sauerkraut for the cabbage, but omit vinegar if you do this.
  • If you use smoked sausage, dice it finely, like the ham.
  • Vegetable amounts can vary slightly according to what you have on hand.