Frankfurt soup

Yesterday in Stratford I found a beautiful savoy cabbage. I wasn’t really in the mood to prepare the classical Hungarian cabbage soup, called “lucskos”. I was thinking to try the “frankfurt soup” with savoy cabbage instead of the chinese cabbage.

It was so nice, so full of flavour, that for sure from now on I will use only this kind for my soup.

Ingredients: 1 savoy cabbage, 1 carrot, 1 parsley root, 5 garlic cloves, thyme, oil, flour, salt, paprika.

I cut the harder parts from the cabbage leaves, and then cut them into tiny slices. I clean and chop the carrots and parsley. In a sauce pan I add one spoon of oil, heat it

, add the carrots and parsley, cook them a bit, then add the flour, a small spoon of paprika, salt. I stir it constantly. When the flour turns a bit brown, I add 2 l water, then the cabbage. i I season with thyme. When the cabbage is ready, I add 4 sliced frankfurters. I cook it 2 minutes more.

I serve it with sour cream.

Adding sour cream to the soups is classical for the Hungarian cooking.