Hungarian style Sweet and Sour Cabbage Soup takes advantage of the very flavorful broth or cooking liquid remaining after cooking butt made in the Austrian-Hungarian style. The butt is cooked in brown sugar water. (See Smoked Butt Hungarian Style) I usually make the butt and the Sweet and Sour Cabbage Soup on the same day, but serve the soup the next day. It is a hearty and filling soup, a favorite with the children.

Regards, June Meyer.

• 2 onions peeled and chopped
• 1 small head of cabbage, cored and chopped
• 4 peeled and seeded ripe tomatoes -OR- 1 28 oz. can of crushed or whole tomatoes
• 2 cloves of garlic, optional
• 2 potatoes, peeled and chopped or grated. (gives the soup a silky "feel")
• 5 whole pepper corns
• 2 whole cloves

Nice to add any left over smoked butt.
Cover pot and bring to a boil, lower heat and slowly cool until cabbage and potatoes are soft. (About 1 1/2 hours).
Adjust seasoning, add salt if needed, add more brown sugar if needed.

The soup should have a sweet (from the brown sugar) and sour (from the acid in the tomatoes). If you like, you can add a tablespoon of good white vinegar or the juice of half a lemon to make it more sour. Should be thick and full bodied.

Serve with a dollop of Sour Cream, crusty bread, and beer for a hearty meal.