Hungarian Stuffed Cabbage Soup Recipe

Hungarian Stuffed Cabbage Soup, or Töltött Káposzta Leves in its native language, is a comforting and hearty dish that perfectly represents the flavors of Hungary. This soup is a unique twist on the classic stuffed cabbage rolls, transforming them into a soup while still maintaining all the rich, savory flavors we love. It’s a dish that’s perfect for cold, cozy evenings, or any time you want to indulge in a warm, satisfying meal.

The concept behind Hungarian stuffed cabbage soup is simple: you take the classic elements of stuffed cabbage rolls-ground meat, rice, sauerkraut, and spices-and simmer them into a flavorful broth that envelops the cabbage rolls. The result is a balanced combination of tangy, smoky, and savory elements, all in one steaming bowl.

What makes this recipe special is its versatility and depth of flavor. It brings out the warmth of traditional Hungarian cooking, with a good mix of sour, savory, and smoky notes from ingredients like sauerkraut, smoked paprika, and sometimes even a hint of dill. It’s like comfort food with an edge!

Hungarian Stuffed Cabbage Soup Recipe

If you’re looking to try something that combines the rich, smoky flavors of Eastern European cuisine with the ease of a soup, Hungarian Stuffed Cabbage Soup is your ticket. This recipe doesn’t take too long to prepare, but it’s packed with flavors that deepen as it simmers. Let’s break down how you can make this masterpiece in your kitchen.

Ingredients Needed

Before you get started, here’s a list of ingredients you’ll need to bring this dish to life:

• 1 large head of cabbage – For the cabbage rolls, it’s important to pick a large head of cabbage with good-sized leaves.
• 1 lb ground pork – Traditional Hungarian stuffed cabbage uses pork for its richness. Some recipes also combine it with ground beef for added depth.
• 1 cup cooked rice – This acts as the filler in the cabbage rolls, adding texture and bulk to the soup.
• 2 cups sauerkraut – Sauerkraut adds a tangy, sour note that balances the richness of the pork and rice.
• 1 medium onion – Chopped finely, it adds a sweet and savory flavor when sautéed.
• 2 cloves garlic – Minced, to give a sharp, aromatic punch.
• 2 tablespoons paprika – Smoked paprika is key here. It brings a depth of flavor that is both earthy and slightly smoky.
• 1 teaspoon caraway seeds – A common ingredient in Hungarian cuisine, caraway adds a slightly peppery, anise-like flavor.
• 6 cups beef broth – You can also use chicken broth, but beef broth brings a more robust flavor.
• 1 can (14.5 oz) diced tomatoes – Adds some acidity and sweetness to balance the richness.
• Salt and pepper – To taste, obviously!
• 1 tablespoon sugar – Optional, but it helps to mellow out the tanginess of the sauerkraut and tomatoes.
• Sour cream – For serving, to add a rich and creamy element to the soup.

Cooking Instructions

Now that you’ve gathered all the ingredients, it’s time to start cooking. Here’s a step-by-step breakdown of how to make your own Hungarian Stuffed Cabbage Soup:

1. Prepare The Cabbage Leaves

   • Begin by boiling a large pot of water. Cut the core out of the cabbage, then carefully peel off the leaves. You’ll need around 12-15 leaves depending on size.
   • Blanch the cabbage leaves in the boiling water for about 2-3 minutes, until they soften. Drain and set aside.

2. Make The Filling

   • In a large mixing bowl, combine the ground pork, cooked rice, half of the chopped onion, minced garlic, paprika, caraway seeds, salt, and pepper.
   • Mix the ingredients thoroughly until everything is well combined. If the mixture feels too dry, you can add a small amount of water or broth to make it easier to work with.

3. Roll The Cabbage

   • Lay out the cabbage leaves and place a small amount of the filling (about a tablespoon or two) in the center of each leaf.
   • Roll up the leaves tightly, folding in the sides as you go. This will create little cabbage rolls.

4. Cook The Soup Base

   • In a large pot, sauté the remaining chopped onion in a little oil until translucent. Add the garlic and cook for another minute until fragrant.
   • Stir in the sauerkraut and diced tomatoes. Let it cook for a few minutes, allowing the flavors to blend.

5. Assemble The Soup

   • Once the base is ready, gently place the stuffed cabbage rolls into the pot, making sure they’re covered with the sauerkraut mixture.
   • Pour in the beef broth and add the sugar (if using). Bring everything to a simmer.

6. Simmer

   • Cover the pot and let the soup simmer for 1.5 to 2 hours, allowing the cabbage rolls to cook through and the flavors to meld.
   • Check periodically and add more broth or water if the soup becomes too thick.

7. Serve

   • Once the soup is ready, ladle it into bowls. Top with a dollop of sour cream for a creamy, tangy finish.

Ingredient Insights

• Cabbage: The cabbage here is not just for wrapping the filling, but it also infuses the broth with a subtle, earthy flavor as it simmers. It’s a vegetable that holds up well in soups and stews without disintegrating, making it perfect for this dish.
• Ground Pork: Pork provides richness and moisture, which is crucial for the filling. If you wanted to substitute, ground beef or even turkey would work, though pork is traditionally preferred for its flavor.
• Paprika: Hungarian cuisine is known for its paprika, and in this dish, it’s the star. The smoked paprika adds a layer of depth and a hint of smokiness that transforms this soup into something special.
• Sauerkraut: The tangy, fermented flavor of sauerkraut balances the richness of the meat and rice filling. It’s not just a garnish here; it’s an essential ingredient that adds complexity and a sour punch.

Expert Tips

• Use quality paprika: Smoked paprika is non-negotiable in this recipe. Make sure to buy a good-quality Hungarian or Spanish paprika for authentic flavor.
• Don’t rush the simmering time: Allowing the soup to simmer for a good amount of time is key. The longer it cooks, the better the flavors meld together. It’s a soup that’s meant to be slow-cooked, so don’t hurry through this step!
• Customize the filling: You can adjust the meat-to-rice ratio based on your preference. If you like a meatier soup, reduce the rice; if you want it heartier, increase the rice a bit.
• Top with more than just sour cream: If you like a little more zing, try adding a few extra fresh herbs like dill or parsley right before serving.

Recipe Variations

Like any traditional dish, Hungarian Stuffed Cabbage Soup has room for creativity. Here are a few variations you can experiment with:

• Vegan/Vegetarian Version: Swap the ground pork for a plant-based meat alternative or mushrooms. Use vegetable broth in place of beef broth, and omit the sour cream or substitute with a vegan version.
• Spicy Twist: Add a chopped hot pepper or a teaspoon of chili flakes for some heat. Hungarian cuisine can be surprisingly spicy, and this variation adds a fiery kick to the otherwise savory soup.
• Smokier Flavor: If you love a deeper smoky taste, you can add a bit of smoked sausage or bacon to the soup. This will amp up the flavor profile and give you even more of that rustic, smoky goodness.

Final Words

Hungarian Stuffed Cabbage Soup is more than just a meal. It’s a journey through the heart of Hungarian culinary tradition, offering layers of flavor and history in every spoonful. The combination of tender cabbage, savory pork, rice, sauerkraut, and paprika results in a dish that’s incredibly comforting yet full of complexity. Whether you’re making it for a cold day or just for the love of good food, this soup will undoubtedly leave you satisfied.