Hungarian Cabbage Soup
8 servings
75 minutes
Hungarian cabbage soup is a warm, rich, and aromatic gift of Hungarian cuisine, known for its ability to combine simple ingredients with deep flavors. The rich tomato juice adds a slight tang to the soup, while red cabbage, carrots, celery, and onions create a hearty vegetable texture. Caraway seeds add a subtle spice that enhances the traditional Hungarian character of the dish. This soup not only warms on cool evenings but is also a light and healthy choice for lunch. It is served with sour cream or yogurt that softens the flavor and adds a creamy texture. In Hungary, such soups are often prepared for family dinners where food brings people together at the table, filling the home with coziness and warmth.
1
Mix all the ingredients except for the yogurt and cumin seeds in a large bowl.
- Tomato juice: 170 ml
- Red cabbage: 1 kg
- Carrot: 2 pieces
- Celery: 1 piece
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
2
Bring to a boil, reduce the heat, and simmer uncovered for an hour.
- Tomato juice: 170 ml
- Red cabbage: 1 kg
- Carrot: 2 pieces
- Celery: 1 piece
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
3
When serving, decorate with sour cream and cumin seeds.
- Caraway seeds: to taste
- Yogurt: to taste