Today I decided to make a recipe special cabbage soup, one of the family’s favourites. It is a Hungarian recipe and is very common in Transylvania under the name “lucskos kaposzta”, a thicker cabbage soup.
In our kitchen is a basic soup, along with white bean soup and smoked sausage potato soup.
The original recipe contains besides pork and some smoked pork, but today I will do it without smoked meat, I will use only pork shoulder.
Contents
Preparing the cabbage soup
So we need a cabbage of about 1 kg or two smaller versions, which we will slice not very fine. We still need two white onions, which we will chop, and half a pound of pork shoulder.
Pork shoulder is good not to be too weak, to have a little fat for more flavour, cut it into cubes.
We still need chopped thyme and dill which we will put to the end.
Let’s begin!
In a large pot of soup, we squeeze two tablespoons of sunflower oil in which we put the chopped onion to fry it.
Season with salt, ground pepper and a spoonful of sweet pepper paste.
After the onion has soaked a little, put the pork meat over it and let it fry a little on all sides.
Then we put two tablespoons of sweet paprika and we immediately pour the water to cover the meat well.
Be careful not to burn paprika because it will become bitter.
Let’s boil for about 30 – 40 minutes until the meat is almost cooked stirring occasionally. After which, put the sliced cabbage over the flesh. Mix and pour over a preserved chopped tomatoes chopped tomato.
We leave a little to mix the flavors.
Put the water over the cabbage well covered and a little over, and let it boil for 30-40 minutes until the cabbage is cooked.
Ten minutes from time put the chopped thyme and dill.
.
Serving
Serve hot with fried smoked bacon and a little sour cream on the top, fresh bread and chilli pepper.
Cabbage Soup with Pork Meat
Ingredients
- 1 kg cabbage
- 500 g pork shoulder
- 2 pieces onion
- 1 tbsp sea salt
- 1 tbsp ground pepper
- 1 tbsp sweet pepper paste
- 2 tbsp sweet paprika
- 1 pieces canned of chopped tomatoes
- 1 bunch thyme
- 1 bunch dill
- 100 ml sour cream
- 100 g smoked bacon
Instructions
Preparing the recipe
- So we need a cabbage of about 1 kg or two smaller versions, which we will slice not very fine.
- We still need two white onions, which we will chop, and half a pound of pork shoulder.
- Pork shoulder is good not to be too weak, to have a little fat for more flavor, cut it into cubes.
- We still need chopped thyme and dill which we will put to the end.
Let’s begin!
- In a large pot of soup, we squeeze two tablespoons of sunflower oil in which we put the chopped onion to fry it.
- Season with salt, ground pepper and a spoonful of sweet pepper paste.
- After the onion has soaked a little, put the pork over it and let it frying a little on all sides.
- Then we put two tablespoons of sweet paprika and we immediately pour the water to cover the meat well.
- Be careful not to burn paprika because it will become bitter.
- Let’s boil for about 30 – 40 minutes until the meat is almost cooked stirring occasionally. After which, put the sliced cabbage over the flesh. Mix and pour over a preserved chopped tomatoes chopped tomato.
- We leave a little to mix the flavors.
- Put the water over the cabbage well covered and a little over, and let it boil for 30-40 minutes until the cabbage is cooked.
- Ten minutes from time put the chopped thyme and dill.
Serving.
- Serve hot with fried smoked bacon and a little sour cream on the top, fresh bread and chili pepper.
Notes
Leave a Reply