This recipe for Hungarian creamed sweet-and-sour cabbage soup - teifeles cukros ecetes kaposztaleves - tastes even better when made with the cooking water from smoked pork butt, but broth or water can be used instead. This soup is meant to be thick and hearty and can be creamed or uncreamed as in Hungarian Cukros Ecetes Kaposztaleves, or served over noodles or rice as a main course, creamed or uncreamed.
View this larger image of creamed sweet-and-sour cabbage soup recipe.
Makes 6 servings Hungarian Creamed Sweet-and-Sour Cabbage Soup
View this larger image of creamed sweet-and-sour cabbage soup recipe.
Makes 6 servings Hungarian Creamed Sweet-and-Sour Cabbage Soup
Prep Time: 10 minutes
Cook Time: 60 minutes
Ingredients:
- Cooking liquid from smoked pork butt
- 2 medium onions, chopped
- 1 small head cabbage, cored and chopped
- 4 peeled, seeded and diced tomatoes or 1 (28-ounce) can diced tomatoes with juices
- 2 cloves chopped garlic
- 2 large potatoes, peeled and cut into chunks
- 2 tablespoons red-wine vinegar (optional)
- 1 tablespoon brown sugar or to taste (optional)
- 1 cup sour cream mixed with 2 tablespoons all-purpose flour
- Leftover smoked port butt
Preparation:
- Place reserved smoked pork butt cooking liquid into Dutch oven or large pot. Add all remaining ingredients except potatoes, sour cream-flour mixture and meat. Add additional water or broth, if necessary, so ingredients are covered by 2 inches. Bring to a boil and simmer, 30 minutes, partially covered.
- Add potatoes and return to a boil. Cook, partially covered, until tender, 20-30 minutes. Temper sour cream-flour mixture and whisk it into the hot soup. Add meat and heat through. If you have leftover cabbage and potatoes from the smoked pork butt dinner, you can add them to the soup along with the meat. Portion into warm bowls and serve with crusty bread.
