Hungarian Recipe for Bean, Sausage, and Cabbage Soup. I came up with a recipe for Hungarian cabbage, sausage, and bean soup that really brings out the flavor of the sausage. In our town, there is an American Hungarian club that hosts semi-annual sausage dinners where you can purchase bulk fresh sausage.
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Ingredients
- 1 tablespoon olive oil
- 2 to 3 pounds Hungarian sausage, casings removed
- 1 large onion, chopped
- 4 medium carrots, chopped
- 3 stalks celery, chopped
- 1 teaspoon salt, or to taste
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 3 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 2 (15 ounce) cans cannellini or great northern beans, drained but not rinsed
- 4 cups low-sodium chicken stock
- 1/2 head Savoy cabbage, chopped
Instructions
In a Dutch oven, warm the olive oil over medium heat.
After adding the sausage to the pot, cook it for 5 to 7 minutes, stirring and breaking it up with a spatula as it cooks, until it is browned and crumbly. Using a slotted spoon, remove the sausage to a bowl, reserving the oil in the pot.
Toss in the onions, carrots, celery, salt, and red pepper flakes. Stir to coat the vegetables in oil and sauté for about 8 minutes, or until they begin to soften.
Add the paprika, thyme, and minced garlic; stir for one minute or until fragrant 카지노사이트.