Hungarian Cabbage Soup / Kaposzta Leves

Hungarian Cabbage Soup / Kaposzta Leves is hearty and warming for cool autumn days, filled with a rich broth, sausage, ham, and cabbage.

Hungarian Cabbage Soup | Kaposzta Leves

Hungarian Cabbage Soup | Kaposzta Leves
by Sue Lau | Palatable Pastime

Bill and I first tried something like this at the Village Family restaurant, a little dive located in Waynesville Ohio. I say *dive” because the building really is old and run down, but they do have some good food there. We both just love this, and am glad to have the recipe (although they did not give me theirs, which they call “Polish Cabbage soup”). So you can visit them when you have the time, or make this yourself. Either way, you will be glad you did. Our recipes may be slightly different, but pretty much the same, and both very good.

Hungarian Cabbage Soup | Kaposzta Leves

  • Servings: 8
  • Difficulty: easy
  • Print

Hungarian Cabbage Soup | Kaposzta Leves

  • 8 ounces fresh Hungarian sausage (or fresh Polish sausage or fresh pork sausage not sage, but garlic heavy sausage is ok)
  • 4 ounces finely diced smoked ham
  • 1/2 large onion, chopped
  • 1 rib celery,diced
  • 2 garlic cloves, minced
  • 1 cup diced carrot
  • 4 ounces cremini mushrooms, quartered
  • Salt
  • Black pepper
  • 1 to 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dill weed
  • 1 quart chicken stock
  • 2 cups water
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons tomato paste
  • 1 pound cabbage, shredded and chopped
  • 1 pound white potatoes, peeled and diced
  • 1 tablespoon Hungarian paprika
  • Creme fraiche (or sour cream to garnish; optional)


  1. Brown fresh sausage in a dutch oven and drain off all but about 1 tbsp. fat.
  2. Add ham, onion, celery, garlic, carrot, and mushrooms to pan, seasoning them with salt, pepper, bay leaves, thyme, marjoram and dill; saute until onion softens.
  3. Add chicken stock, water, vinegar, and tomato paste to pan and stir until tomato paste mixes in.
  4. Add cabbage, potatoes and paprika; bring to a boil (if not already),then lower heat, cover and simmer for about a half hour or until your potatoes and other vegetables are tender.
  5. Serve garnished with creme fraiche or thin sour cream if you like.

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