Hungarian Cabbage Soup Recipe

This Hungarian cabbage soup recipe with savory herbs makes a perfect meal for the cold winter months.

By Madalene Hill and Gwen Barclay
November/December 2006 Grit

Read more:


Hungarian Cabbage Soup Recipe

Serves 8 to 10

2 1/2 pounds meaty beef bones
1 cup chopped yellow onion
2 large garlic cloves, pressed
2 tablespoons paprika, preferably Hungarian
1 1/2 tablespoons caraway seed
8 cups water
5 cups canned, chopped tomatoes, with juice
1 1/2 pounds green cabbage, finely shredded
1 pound apples, cored and coarsely chopped
2 teaspoons sugar
4 large bay leaves
2 tablespoons fresh thyme leaves (4 to 6 sprigs) or 2 teaspoons dried leaves
1/4 cup lemon juice
2 teaspoons salt
1 teaspoon freshly ground black pepper

In heavy pan (not a deep soup kettle), brown beef on all sides. Add onion and garlic; cook until golden but not browned. Add paprika and caraway and cook briefly to toast spices.

Add remaining ingredients except lemon juice, salt and pepper. Bring to boil, reduce heat, and let cook at least 1 1/2 hours until vegetables are soft and flavor is rich. Add more water to keep soup at approximately same volume. Add lemon juice, salt and pepper toward end of cooking time; taste and correct seasoning, adding additional thyme, salt, pepper and/or lemon juice. Remove bones, remove and chop any meat still on bones, and return to soup.

Note: This soup can be prepared with diced beef stew meat or with canned or homemade beef stock; adjust salt as needed.

Read more:


To SAVE this, be sure to click this photo and SHARE so it will store on your personal page. Join us at Suzanne’s Skinny Squad for healthy recipes, fun & handy tips, health & beauty tips, motivation, and DIY ideas and PLEASE SHARE! ❤ →