If you are craving a classic dish that’s hearty, comforting, and brimming with flavors, you absolutely must try this Sausage Soup – Czech Frankfurtská Polévka Recipe. This delightful Czech soup combines the mild sweetness of paprika and the richness of Vienna sausages with tender potato cubes, all enveloped in a smooth, flavorful broth. It is simple yet bursting with character—a perfect way to warm your soul on chilly days or whenever you want a taste of authentic Central European comfort.
Ingredients You’ll Need
This Sausage Soup – Czech Frankfurtská Polévka Recipe uses straightforward ingredients that each play a crucial role in achieving its unique flavor and hearty texture. Every element, from the aromatic garlic to the gentle heat of the paprika, comes together seamlessly.
- 3 medium potatoes (waxy or all-purpose like Yukon Gold): These provide the perfect soft bite and slightly creamy texture that harmonizes beautifully with the broth.
- 1 medium onion (finely chopped): Adds a savory base and subtle sweetness once sautéed to a delicate golden hue.
- 2 cloves garlic (crushed): Offers a warming aroma and depth that lifts the entire soup.
- ¼ cup all-purpose flour: Creates the essential roux that thickens the soup, giving it a silky body.
- ½ tablespoon Hungarian sweet paprika powder: The star spice here, lending its signature warmth and rich color without any bitterness.
- 1½ tablespoons lard (or sunflower/canola oil): The cooking fat that gently roasts the onions and sausages, adding richness and a hint of smokiness.
- 6 cups chicken or vegetable broth: Forms the flavorful soup base, carrying all the savory goodness.
- ¼ teaspoon ground black pepper: A touch of spice to balance and enhance the other flavors.
- Salt (to taste): Essential for seasoning; quantity depends on the saltiness of your broth.
- 7 ounces Vienna sausages: Tender, slightly smoky bits of sausage that make this soup unmistakably Czech.
- 1 tablespoon chopped fresh parsley (optional): Adds a fresh herbal note and bright green color as a garnish.
How to Make Sausage Soup – Czech Frankfurtská Polévka Recipe
Step 1: Prepare Your Ingredients
Begin by peeling and cubing the potatoes — aim for uniform sizes to ensure even cooking. Finely chop the onion and crush the garlic cloves to release their pungent scent. Getting these prepped will make the process smooth and enjoyable.
Step 2: Sauté the Onion
In a saucepan, warm a tablespoon of lard over medium heat. Add the chopped onions and gently sauté until they turn a lovely light brown. This slow caramelization draws out their natural sweetness, setting the savory foundation for the soup. Stir frequently to avoid burning as this step takes about five minutes.
Step 3: Build the Roux with Flour and Paprika
Sprinkle in the flour and stir briefly for roughly 30 seconds. Don’t worry if lumps form—they’ll be smoothed out soon. Next, add the sweet paprika powder, stirring quickly and carefully for no longer than half a minute to keep its delicate flavor intact. The paprika is crucial for that signature color and warm, slightly smoky taste in the Sausage Soup – Czech Frankfurtská Polévka Recipe.
Step 4: Add Broth Gradually and Whisk
Remove the pot from heat. Slowly pour one or two ladles of broth into the roux, whisking vigorously until smooth and thickened. Add another ladle and whisk again, then place the pot back on the stove. Carefully incorporate the remaining broth while stirring to achieve a consistent, velvety soup base.
Step 5: Simmer with Potatoes, Garlic, and Seasonings
Bring the soup to a boil, then lower the heat to a gentle simmer. Add the cubed potatoes and crushed garlic. Season with salt and pepper, keeping in mind the saltiness of your broth. Cover the pot and let it cook for 15 to 20 minutes, or until the potatoes become tender—the heart of this Czech favorite is in these comforting morsels.
Step 6: Fry the Vienna Sausages
While the soup simmers, slice the Vienna sausages and fry them lightly in the remaining fat at a medium-low temperature. You want them warmed through and have a slight golden tint, not browned—that gentle cooking enhances their smoky flavor without overpowering the soup.
Step 7: Final Assembly and Serving
Once the potatoes are soft, remove the soup from the heat and stir in the sautéed sausages. Adjust the seasoning if needed with a little more salt and pepper. Your Sausage Soup – Czech Frankfurtská Polévka Recipe is now ready to warm and satisfy!
How to Serve Sausage Soup – Czech Frankfurtská Polévka Recipe
Garnishes
Freshly chopped parsley sprinkled on top brightens up each bowl with color and a mild herbal contrast to the richness of the soup. If you’re feeling adventurous, a swirl of sour cream can add a creamy tang that pairs beautifully with the paprika-infused broth.
Side Dishes
This soup pairs wonderfully with a rustic slice of fresh bread—whether crusty rye or soft white—it’s perfect for dipping into that luscious broth. A light cucumber salad on the side can also provide a refreshing crunch to balance the meal.
Creative Ways to Present
Serve the soup in charming rustic bowls to emphasize its traditional roots. For a festive touch, garnish individual portions with toasted bread cubes or small cheese croutons. If you want to take it up a notch, ladle the soup over a plate of boiled potatoes for a classic Czech-style presentation.
Make Ahead and Storage
Storing Leftovers
After cooling the soup to room temperature, transfer leftovers into an airtight container and refrigerate. The flavors actually deepen overnight, making it a perfect make-ahead meal for busy days.
Freezing
You can freeze this Sausage Soup – Czech Frankfurtská Polévka Recipe in sturdy freezer-safe containers for up to three months. Be mindful that the texture of the potatoes may soften slightly upon thawing, but the soup will still provide comforting flavor.
Reheating
Reheat gently on low to medium heat, stirring occasionally to prevent sticking or burning on the bottom. If the soup thickens too much, add a splash of broth or water to bring it back to the perfect consistency before serving.
FAQs
Can I use other sausages instead of Vienna sausages?
Absolutely! While Vienna sausages are traditional and give the soup its authentic Czech flavor, you can substitute with other mild smoked sausages or even bratwurst. Just adjust the cooking time to heat them through without overcooking.
Is it possible to make this soup vegetarian?
Yes, you can use vegetable broth and skip the sausages, or opt for plant-based sausage alternatives. The paprika and garlic will still provide plenty of flavor to enjoy a tasty vegetarian version of this comforting soup.
What kind of potatoes work best in this recipe?
Waxy or all-purpose potatoes like Yukon Gold are ideal because they hold their shape while still becoming tender. Avoid starchy potatoes like Russets, which may break down too much and make the soup overly thick.
How spicy is the Sausage Soup – Czech Frankfurtská Polévka Recipe?
This soup is gently spiced with sweet paprika, providing warmth without heat. It’s mild enough for most palates but full of flavor, perfect for those who appreciate subtle seasoning rather than intense spice.
Can I prepare parts of this soup in advance?
Definitely! You can prepare the sautéed onion roux and chop the vegetables a day ahead, storing them separately in the fridge. Then just assemble and simmer the soup when you’re ready, making dinner prep quicker and stress-free.
Final Thoughts
There is something truly special about making and sharing a bowl of Sausage Soup – Czech Frankfurtská Polévka Recipe. It’s not just a meal, but a warm hug in a bowl that brings a taste of Czech tradition right to your kitchen. Cozy, flavorful, and surprisingly simple, this soup deserves a spot in your regular rotation, so go ahead—give it a try and enjoy all the comforting goodness it has to offer!
PrintSausage Soup – Czech Frankfurtská Polévka Recipe
Frankfurtská polévka is a traditional Czech sausage soup known for its comforting blend of garlic, sweet Hungarian paprika, and tender Vienna sausages simmered with potatoes in a savory broth. This easy-to-make soup is perfect as a first course or a light meal accompanied by fresh bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Czech
Ingredients
Vegetables and Aromatics
- 3 medium potatoes (waxy or all-purpose variety, e.g., Yukon Gold), peeled and cubed
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
Spices and Fats
- ¼ cup all-purpose flour
- ½ tablespoon sweet Hungarian paprika powder
- 1½ tablespoons lard (or sunflower/canola oil)
- ¼ teaspoon ground black pepper
- Salt, to taste (depending on broth saltiness)
Liquids and Meat
- 6 cups chicken broth or vegetable broth
- 7 ounces Vienna sausages, sliced
Garnish
- 1 tablespoon chopped fresh parsley greens (optional)
Instructions
- Prepare ingredients: Peel and finely chop the onion. Peel and crush or mince the garlic cloves. Peel the potatoes and cut them into cubes.
- Sauté aromatics: Heat 1 tablespoon of lard in a saucepan over medium heat. Add the chopped onions and sauté until they become light brown, about 5 minutes, stirring frequently to prevent burning.
- Add flour: Sprinkle in the ¼ cup of all-purpose flour and sauté briefly for about 30 seconds. Expect some lumps to form at the bottom; this is normal and will be dissolved later.
- Incorporate paprika: Stir in ½ tablespoon of sweet Hungarian paprika powder and continue stirring for no more than 30 seconds to avoid bitterness.
- Create roux with broth: Remove the pot from heat and add one or two ladles of broth to the roux, whisking vigorously until lumps dissolve into a thick paste. Add another ladle of broth, whisk again, then return the pot to the stove and gradually pour in the remaining broth while stirring constantly.
- Simmer potatoes and garlic: Bring the soup to a boil, then reduce heat to low. Add potato cubes, crushed garlic, salt to taste, and ¼ teaspoon ground black pepper. Cover and simmer for 15-20 minutes until the potatoes are tender, stirring occasionally to prevent sticking or burning of the flour at the bottom.
- Fry sausages: While the soup simmers, slice the Vienna sausages. In a separate pan, use the remaining fat to fry the sausages over low to medium heat until slightly golden, taking care not to brown them too much.
- Combine and finish: Once potatoes are soft, remove the soup from heat and immediately stir in the fried sausages. Adjust seasoning with salt and pepper if needed.
- Serve: Ladle soup into bowls and optionally garnish with chopped fresh parsley. Serve hot, ideally with a slice of fresh bread.
Notes
- The quantity of salt depends heavily on the saltiness of the broth used; always taste before adding more salt.
- This recipe yields about 4-6 servings.
- Frankfurtská polévka can be served as an appetizer or a light main course.
- Garnishing with fresh parsley adds color and a fresh herbal note to the soup.
- The recipe accommodates substitution of lard with vegetable oil for a lighter option.
