frankfurter soup

Let’s cook the Frankfurter soup today, shall we? It’s a traditional German soup type that became popular all over the world. My recipe uses a few tweaks, so check it out.

Frankfurter Soup With Semolina Dumplings

Frankfurter sausages

onions

scallions

bacon

garlic

potatoes

tomato puree

heavy cream

carrot

root parsley

beef

caraway seeds

sweet paprika

flat leaf parsley

salt (or

pepper

water

eggs

semolina

Salt & Pepper

Cut the onions into thin slices. Chop the scallions and garlic into small pieces. Roast on medium-high heat for about 10 minutes.

Dice the bacon and slice the Frankfurter sausages into thin pieces and roast for 7-10 minutes.

Add the tomato puree, carrots and root parsley pieces and cook for 3-5 minutes. Mix frequently.

Add seasonings and potatoes. Cook for 3-5 minutes, then add broth.

Wait for a boil, then add chopped flat leaf parsley. Mix the heavy cream with flour and stir the mixture in.

Simmer on low heat for 30 minutes, or until the potatoes are fully cooked. Taste the soup and add salt if needed.

Making The Soup

Mix the eggs and semolina in a bowl. Aim for a somewhat runny consistence.

Let sit for 3-5 minutes, semolina absorbs fluids slowly. Add more semolina or water, to reach the desired consistence.

Drop half a teaspoon of the dough into the soup at a time and repeat. Once the dumplings come to the top, they are fully cooked.

Making The Semolina Dumplings.

I decided to cook a particularly tasty soup, which is found in Hungarian cuisine, the frankfurter soup with savoy cabbage and potatoes.

Frankfurter Soup With Savoy Cabbage and Potatoes

savoy cabbage (head)

250 g frankfurter sausages (pork)

onion (large)

tbsp pork lard

tsp sea salt (kosher)

tsp ground pepper (freshly ground)

dill (chopped)

thyme

sour cream

tbsp wheat flour

parsley (chopped)

Clean the onion and chop it, peel the potatoes, cut it into cubes and cut the savoy cabbage into strips.

In a soup pot, warm a spoonful of pork fat and put the onion to frying- Season with sea salt and freshly ground pepper.

After 1-2 minutes, when the onion has softened and become transparent, add the savoy cabbage and let it soak a little.

Season the savoy cabbage with sweet paprika, stir and then leave under the lid for a few minutes to drop a little.

Add the potatoes cut into cubes, half of a bunch of chopped dill and one tablespoon of dried thyme.

Pour the 2 l of water to cover all the vegetables well.

Put the lid and let it boil until the potatoes are soft, about half an hour on medium heat.

When the potatoes are almost cooked, add the sliced sausages to the soup.

Make a thickener from sour cream and flour, which you mix well until the flour is wholly incorporated without forming lumps.

Dilute this thickener with two or three tablespoons of hot soup to bring them closer to the temperature of the frankfurter soup, and then pour them into the pot.

Add chopped parsley, taste, and if needed, season with more sea salt.

Serve the frankfurter soup with savoy cabbage hot with a spoonful of sour cream, chilly pepper and fresh bread.

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Top 2 frankfurter soup recipes from across the web

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The most viewed frankfurter soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine