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Back to Basics: Frankfurter Soup
This Czech soup offers a slightly creamy flavor with a touch of paprika
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September has arrived, and as colder days loom on the horizon, there's a natural desire for warm, comforting and hearty dishes. Look no further than this recipe for Frankfurter Soup, also known as “Frankfurtská Polévka” in the Czech Republic, where this recipe originated.
This soup is quite unique, as it offers a full and slightly creamy flavor with a touch of paprika. The main ingredient is often frankfurter sausage, but my version is even more dimensional with kielbasa. You would have a hard time finding a soup so unique, yet so well balanced, filling and comforting at the same time. It's incredibly simple and fast to prepare, so you can enjoy a bowl of pure comfort without any fuss and in no time.
To build the deep, hearty flavor of the Frankfurter Soup, you'll begin by creating a robust base. First, preheat a medium pot with frying (cooking) oil over medium-high heat. Add finely chopped onion and sauté for a few minutes until it becomes translucent and glossy.
Recipe
Frankfurter Soup
Makes 6 servings
Ingredients
3 tablespoons frying oil, adjust if needed
1 large onion, peeled and finely chopped
1 pound (about 2-3 pieces) Polish kielbasa, sliced
2 medium potatoes, peeled and diced
1 tablespoon paprika (optionally substitute with chili powder if you prefer a spicier flavor)
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1/2 cup milk
1/2 cup heavy cream
2 cloves garlic, peeled and grated
1 teaspoon salt
1/2 teaspoon ground pepper
Scoop of sour cream
Chives, finely chopped
Directions
Preheat a medium pot on medium-high heat with the frying oil and add the onion. Sauté with occasional stirring until glossy.
Then, add the Polish kielbasa. Sauté with constant stirring until the kielbasa gets partially seared and releases part of the fat.
Add the potatoes and sauté for an additional 1 minute with constant stirring.
Dust with the paprika. Thoroughly stir together until nicely combined.
Then, dust with the all-purpoe flour and thoroughly stir together until nicely combined.
Next, add the chicken broth and milk. Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.
Lower the heat to medium and cook with occasional stirring until potatoes get fully cooked (about 15 to 25 minutes based on the size and kind of potatoes).
When your potatoes in the soup are fully cooked (take one potato out and taste to make sure it is done), add the heavy cream, garlic, salt and pepper. Briefly stir together and cook with occasional stirring and without the lid until incorporated.
Optionally, add water if the liquid evaporates more than it should and then cook for an additional 3 minutes.
Taste and add salt and/or pepper if needed.
Before serving, let the soup cool down with occasional stirring to 150 to 160°F (optional).
Serve each portion with a scoop of thick sour cream, and sprinkle with finely chopped chives. Best is to have fresh bread as a side.
Source: Tom Slepicka
Next, add the sliced Polish kielbasa, stirring constantly until it begins to sear and release its savory fat into the pot. After about a minute, stir in the diced potatoes, allowing them to sauté with the other ingredients. Once everything is well combined, dust the mixture with paprika and stir thoroughly for about 30 seconds to release its aroma. Finally, add the all-purpose flour, stirring it in completely to create the foundation for the soup.
Once the base is ready, it's time to add the liquid and allow the soup to simmer. Pour in the broth or stock — whether you prefer chicken broth (my favorite), vegetable broth or even beef stock — along with the milk. Give it a brief stir before covering it with a lid. Bring the soup to a gentle simmer, then lower the heat to medium. Let it cook with the lid, stirring occasionally, until the potatoes are completely tender, which usually takes about 15 to 25 minutes, depending on the type and size of the potatoes. This simmering time allows all the wonderful flavors to fully melt together. The soup will also slightly thicken, thanks to the gradual release of the flour incorporated in the previous step.
The final phase is all about adding that last layer of richness and flavor. Once your potatoes are completely tender, stir in the heavy cream, grated garlic, salt and ground pepper. Let the soup simmer uncovered for just 2 to 5 minutes to incorporate the new ingredients.
If the soup is thicker than you’d like, you can thin it out with a little extra broth or water. Most Czech soups will have a consistency that is less thick than typical American soups. Contrarily, you can thicken the soup by extending the cooking time without the lid. Give it a final taste and adjust the salt and pepper as needed to get the flavor just right.
Good to know
- History. Frankfurter Soup, despite its name, is a traditional Czech dish rather than a German one. The name comes from its main ingredient, the frankfurter sausage, which has a long history. These sausages were sold in the German city of Frankfurt am Main as early as the 15th century. Later, in the 19th century, a version of the frankfurter sausage recipe was also produced in Vienna, and eventually, the sausages found their way to Czech kitchens and were even produced in Czech. One of the earliest references to Frankfurter Soup can be found in a cookbook by Magdalena Dobromila Rettigová, an influential author who published one of the first popular Czech cookbooks in the 19th century. However, it was in the 20th century that the soup gained widespread popularity, becoming a staple in Czech pubs and households.
- Frankfurter sausages in the U.S. Versions of frankfurter sausages are sold in the United States as well. They are often called just "franks" and can be used for the preparation of soup. However, for my version of the Frankfurter Soup, I would recommend using kielbasa instead, which, in my opinion, has a more dimensional flavor that transfers nicely to the soup itself. But if you opt for the American frank, you will also achieve a great result. Be aware that in the U.S., it is also common to use the terms "frankfurter" or "frank" the same way as the term "wiener" to call a regular hotdog that is not the same as a frankfurter sausage prepared based on a traditional recipe. But the great news is that you can prepare this soup even with a regular hotdog.
- Czech vs. American sausage. The word "sausage" carries a different meaning and connotation for Americans and Czechs due to their distinct culinary traditions. In the U.S., "sausage" is a very broad term that can refer to a wide variety of meat products, which in most cases will refer to a fully raw, not previously cooked product. It often describes the entire category of ground, seasoned meat, whether loose or in a casing. In contrast, for Czechs, the term for "sausage" (párek) almost exclusively brings to mind what an American would call a hotdog or frankfurter, which are the same as the Czech párek sold already precooked. While Czechs have other types of sausages, such as the spicy klobása or the thick špekáček, the simple term "párek" is what first comes to mind, highlighting the prominence of this specific type of skinny, hotdog-like sausage in Czech cuisine.
Your delicious soup is now ready to serve! For the best experience, I recommend letting it cool slightly to around 150-160°F before dishing it out. This small step ensures the perfect temperature for enjoying every spoonful.
For the perfect finishing touch, serve each bowl with a dollop of thick sour cream and a generous sprinkle of finely chopped chives. This soup is best enjoyed with a side of fresh, rustic bread to soak up every last drop, transforming a simple meal into a true moment of comfort and joy.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
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