Ingredients

• 3 tablespoons unsalted butter
• 6 ounces smoked Hungarian sausage , sliced into rounds
• 1 yellow onion , diced
• 1 teaspoon salt , or more to taste
• 3 tablespoons all-purpose flour
• 2 cloves garlic , minced
• 2 teaspoons Hungarian paprika
• 5 cups chicken broth , or more to taste
• 2 cups chopped green cabbage
• 1.5 pounds russet potatoes , peeled and cubed
• freshly ground black pepper to taste
• 1 pinch cayenne pepper , or to taste
• 1 bay leaf
• 2 tablespoons distilled white vinegar
• 0.5 cups sour cream , or to taste
• 2 tablespoons sliced green onion , Optional

Instructions

1. 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. 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 and stir until fragrant, about 1 minute, being careful not to burn the paprika.
3. 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 black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
4. 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. 5 Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

Nutrition per serving