Hungarian Sausage and Potato Stew

Heat the butter in a large cooking vessel over a moderate temperature setting, approximately 300°F (medium heat). Add the sausage and cook while stirring until it develops a light brown color, roughly 3 minutes pass. Utilize a straining device to remove the sausage from the pot and transfer it to another container, leaving behind any remaining butter in the vessel.

Add the onion to the pot with 1 teaspoon of salt. Cook and stir until the onion begins to transform, taking on a translucent appearance and developing a brown hue from the meat's juices in the pan, approximately 4 to 5 minutes elapse. Introduce flour; cook and stir for a duration of 2 to 3 minutes, ensuring the mixture remains smooth. Add garlic and paprika; cook and stir until fragrant, roughly 1 minute pass, exercising caution to avoid burning the paprika.

Stir in 5 cups of chicken broth. Increase the heat to a high level and bring the mixture to a gentle boil, stirring occasionally to prevent the flour from adhering to the bottom of the pot. Stir in cabbage and cook until it loses its stiffness, approximately 2 minutes pass. Introduce potatoes and return the mixture to a gentle boil. Add black pepper, cayenne pepper, and bay leaf, plus an additional splash of chicken broth if desired. Bring the mixture to a gentle boil.

Stir the soup and reduce the heat to a low setting. Simmer, stirring occasionally, until the potatoes become extremely soft and tender, approximately 30 minutes pass. Add sausage and vinegar and simmer for an additional 10 minutes. Taste and adjust the seasoning as needed.

Remove from heat and serve the soup in bowls. Garnish with sour cream, green onions, and cayenne pepper.