I went on a trip to Hungary once. It was only later that I learned they have a marzipan museum in Szabo where you can see, among other things, a life-sized marzipan Michael Jackson. I don’t have very many regrets about my life but missing that museum is definitely one of them. Luckily, on that same trip I was able to see baby Jesus’ diaper so I can’t say the trip was a total bust.
I love Eastern Europe and the food, especially sausage which is often, unfortunately, the only dining option when traveling to those parts of the world. If you would have asked me long ago why I would never go veg I think a love of sausage would be up there. I wish I would have known then about seitan sausages because they are all I need to be a happy sausage lovin girl. Here in Austin you can even get whole wheat flour from the farmer’s market so if you wanted to make local cruelty-free sausages you could do it with much ease.
This soup recipe is everything that Lazy Smurf’s Guide to Life is all about. The recipe was really easy, the dish was very hearty and comforting, the recipe yielded a ton, the ingredients were healthy, seasonal, and local, it has Eastern European roots, was really cheap to make, and it tastes fantastic! That is a lot to ask for of a cabbage soup but I was really happy with how it turned out. Using seitan sausages really made the soup pretty wonderful but if you don’t have any around the soup would still be good. There is a lot of vinegar that we put in at then end which gives it the characteristic sour flavor but if you are not a fan you can leave it out or add a little at a time to taste.
Hungarian Cabbage Soup
2 onions, sliced into half moons
1 small cabbage, chopped
water, broth, or water mixed with broth powder
28 oz can of tomatoes, chopped
2 cloves of garlic, chopped
2 large potatoes, cut into chunks
2 Tbsp red wine vinegar
1 Tbsp brown sugar
1 Tbsp vegeta or seasoning powder
1 tsp liquid smoke
In a large soup pot saute the onions while chop up the rest of the ingredients. Once they are beginning to brown add the cabbage and the garlic followed by enough water to cover all the vegetables. Add the tomatoes and simmer for 30 minutes. In a small skillet saute the sausages with a little bit of olive oil until the turn brown. Add them to the soup pot along with the potatoes. Simmer for another 20 minutes uncovered. Add the vinegar, sugar, liquid smoke, and seasoning powder and taste. Adjust and enjoy with some hearty bread. Mmm soup.
This look so pretty and hearty too! I also have what might be a dumb question. What is liquid smoke, ive heard of it but never used it or seen it for sale.
usually you can find it by the worchestershire and steak sauce. It is in a very little jar so that is probably why you aren’t seeing it. I guess the way that they make it is by capturing all the smoke and mixing it with water and removing the tar and ash. You just use a little tiny bit and the flavor goes a long way.
I do love a good cabbage soup–the sausage in it looks perfect. And now I **need** to go to Hungary to find this marzipan museum. The country just jumped to my top 20 list. 🙂
I love Hungary and Hungarian food! It’s great to see this recipe on your blog.