Sometimes I have a problem with my sons, who refuse to eat soups. There’re really only a few soups they like. However, one of them stands out even among the favorites – it’s Frankfurter soup, which they like so much that they always ask for more of it!
What Is Frankfurter Soup?
It’s a soup whose core ingredients are cut sausages fried in a pan. In the soup, you’ll also find diced potatoes.
The iconic taste is completed by combining minced garlic and sweet ground paprika.
The basis for the soup is comprised of beef broth. I myself have the broth ready in the freezer stored in small bags, and every time I need it, I take it out in advance, so it manages to thaw.
To prepare the soup you’ll need:
- Beef broth
- Potatoes; peeled and diced
- Cloves of garlic; minced or pressed
- Onions, roughly chopped
- Lard; or vegetable oil
- All-purpose flour; to thicken the soup
- Sweet ground paprika
- Pepper; freshly ground
- Smoked pork sausages
Once you have all ingredients ready, preparing the soup is quick and easy. This is how you cook it in few steps:
- Heat the lard in a pot, and fry the onion in it.
- Add flour and ground paprika, fry quickly while stirring it.
- Add beef broth, mix with a whisk.
- Add potatoes, salt, pepper, and garlic.
- Cook for 20 minutes at a low temperature.
- Meanwhile, fry the sausage circles in a pan, add them to the soup and boil them for a while together.
Which Sausages to Use
Sausages (párky in Czech) are used in many Czech recipes, including Franfurkter soup. These are similar to Wiener sausages, which are long and thin. In the USA, a good choice is a polish kielbasa (klobása).
More Czech soups:
Frankfurtská Polévka – Czech Frankfurter Soup
- 3 potatoes (mid-size)
- 2 cloves of garlic
- 2 onions
- 2 Tbsp pork lard
- ⅓ cup (40 g) all-purpose flour
- ½ Tbsp sweet paprika (ground)
- 5 cups (1.2 l) beef broth
- pepper (freshly ground)
- 7 oz (200 g) pork sausages
- Dice the potatoes into pieces about 1 ¼ inch in size.
- Peel and mince the garlic. Roughly chop the onions.
- Heat a tablespoon of lard in a pot at medium temperature, add onion and fry it until gold while stirring constantly.
- Add flour, stir, and fry for 1 minute.
- Add sweet ground paprika, stir, and fry shortly for about ½ a minute, but no longer, so the paprika doesn’t get burnt.
- Add broth in batches. Whisk to avoid the building of lumps.
- Bring the soup to a boil. Add diced potatoes, 2 teaspoons of salt, ground pepper, and minced garlic.
- Lower the temperature to ⅓ and boil while occasionally stirring for 15-20 minutes or until the potatoes soften.
- Slice the sausages into circles. Heat the rest of the lard in a pan and fry the sausages on it.
- Add the fried sausages into the soup and shortly boil for 2 minutes.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:Conversion chart
Just a few words about the origin of the soup’s name.
The sausages used in it have had various names over centuries, but Frankfurter Sausages is the oldest and perhaps most well-known name.
The history of Frankfurter Sausages lies back in the 15th century. Back then, merchants sold them on the market in the German city of Frankfurt am Main.
During the 19th century, the sausages have found their way into Wien, the capital of Austria—Hungary, a state comprised of many territories, including today’s Czech Republic.
Czechs have taken a liking to these sausages and started calling them Wiener Sausages. They quickly became a beloved delicacy in Czechoslovakia and its successor states – Czechia and Slovakia.
However, the 1989 Velvet Revolution brought an end not only to communism but also to all centralized smoked meat products regulation.
That’s why there’s no single official recipe for Frankfurter (or Wiener) sausages today.