Yes it is waaaaayyyyy hot here and soup should probably be the last thing anyone wants to eat right now, but this is such a good recipe and I'm in the mood to make it - who care's if it's 89' feels like 96' outside hahahaha.
Original post from 2020:
Al made this soup a couple months ago and I just haven't had time to post the recipe - this time I didn't forget about it tho, it's too good to forget! I am a soup all-year- round person so even tho it's summer right now and you might not be craving potato soup I still highly recommend you make this! Or at least bookmark it and make when the temp suits you and you want soup again hahaha. Dave and I both loved, loved this soup and this is a keeper recipe for sure.
- 3 T. unsalted butter
- 6 ounces smoked Hungarian sausage, sliced into rounds
- 1 yellow onion, diced
- 1 t. salt, or more to taste
- 3 T. flour
- 2 cloves garlic, minced
- 2 t. Hungarian paprika
- 5 cups chicken broth, or more to taste
- 2 cups chopped green cabbage
- 1 1/2 pounds russet potatoes, peeled and cubed
- black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 bay leaf
- 2 T. white vinegar
- 1/2 cup sour cream, or to taste
- 2 T. sliced green onions (optional)
1. Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
2. Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour, cook and stir for 2 to 3 minutes. Add garlic and paprika, cook nd stir until fragrant, about 1 minute, being careful not to burn the paprika.
3. Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add pepper, cayenne pepper, and bay leaf plus a splash of chicken broth if desired. Bring back to a simmer.
4. Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
5. Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.
Note: Al couldn't find anything at the store called Hungarian sausage, so he substituted Eckrich smoked sausage.
recipe from allrecipes.com
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