• bacon fat
• Hungarian sausage, sliced into rounds
• yellow onion, diced
• salt to taste
• flour, approximately 3 T for my soup batch size
• garlic, minced
• Hungarian paprika
• chicken broth
• green cabbage, chopped
• russet potatoes, peeled & cubed
• pepper
• cayenne pepper
• bay leaf
• white vinegar
• green onion, sliced
• sour cream

Brown sausage in butter in a soup pot. Remove, leaving butter and fat.

Sauté onion until translucent. Stir in flour and cook for a couple of minutes. Add garlic and paprika, stir until fragrant (without burning!).

Add the chicken broth and bring to a simmer. Stir so the flour doesn't stick to bottom of pot. Add cabbage and cook until cabbage starts to soften - a minute or two.

Add potatoes and return to simmer. Add pepper, cayenne, and bay leaf. Bring to low simmer and cook until potatoes are done, stirring occasionally.

Add sausage and vinegar and simmer for 10 more minutes. Adjust seasoning to taste.

The green onion and sour cream are optional and added to soup in a bowl.

Preparation time: 10 minutes
Cooking time: 45 minutes

Chef John, with my additions and modifications.