June Meyer's Authentic Hungarian
style Sweet and Sour Cabbage Soup

(Paradicsomos kaposztaleves)

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.

Into reserved smoked pork butt and brown sugar cooking liquid, add:

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.


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