Easy Cabbage Soup with Pork Meat (Lighter Hungarian Style)

Course: Dinner, Soups

Cuisine: Hungarian, Transylvanian

Diet: Low Fat

Keyword: cabbage soup, cabbage soup with pork, cabbage soup with pork meat, Hungarian cabbage soup

Prep Time: 15

Cook Time: 1 20

Total Time: 1 35

Servings: servings

Calories: 216kcal

Author: Timea

A warming, vibrant Hungarian soup featuring tender pork shoulder, sweet paprika, and fresh dill in a light, clear tomato broth. This easy one-pot family favorite is naturally gluten-free and packed with authentic Transylvanian flavor.

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Metrics - US Customary

Equipment

1 Soup Pot large

Ingredients

1 kg cabbage thinly sliced
500 g pork shoulder cut into bite-sized cubes
2 pcs onions finely chopped
1 bunch dill finely chopped, approx. 2 tablespoons
1 can chopped tomatoes or tomato juice/passata
4 tablespoon sunflower oil or 1 tablespoon pork lard
4 teaspoon sea salt divided: 2 teaspoon for the meat base, 2 teaspoon for the soup boil)
1 teaspoon caraway powder or caraway seeds
1 teaspoon ground pepper freshly ground
1 tablespoon paprika Hungarian, sweet
1 tablespoon paprika cream crushed/erős pista/édes anna

Instructions

Prep the Ingredients: Finely chop the white onions. Cut the pork shoulder into small, uniform cubes so they cook quickly and fit neatly on a soup spoon. Finely chop the fresh dill.
Sauté the Onions: Heat the sunflower oil (or pork lard) in a large soup pot over medium heat. Add the chopped onions and season with 2 teaspoons of sea salt, 1 teaspoon of ground caraway, and 1 teaspoon of black pepper. Fry for about 2 minutes until the onions become soft and translucent.
Sear the Pork: Add the diced pork shoulder to the pot. Cook, stirring occasionally, for 3 to 5 minutes until all sides of the pork cubes turn white.
Add the Paprika: Slide the pot off the direct heat for a few seconds. Stir in 1 tablespoon of sweet Hungarian paprika powder and 1 tablespoon of paprika cream, mixing quickly so the paprika doesn't burn. Immediately pour in 1 liter of warm water and return the pot to the heat.
Simmer the Meat Base: Cover with a lid and let the pork stew simmer gently over medium-low heat for 30 to 40 minutes, stirring occasionally, until the meat is almost fully cooked and tender.
Add the Cabbage & Tomatoes: Pile the thinly sliced cabbage ribbons into the pot on top of the pork. Pour in the canned chopped tomatoes and let the cabbage soften down for 2 minutes, then stir in the chopped fresh dill.
Final Boil: Pour in enough warm water to completely submerge the cabbage (and a tiny bit over). Add the remaining 2 teaspoons of sea salt. Cover with the lid and boil gently for another 30 to 40 minutes until the cabbage is beautifully tender.
Serve: Ladle the hot soup into deep bowls. Serve with a generous dollop of sour cream swirled in, fresh chili peppers, and a thick slice of crusty bread.

Video

Notes

Paprika Warning: Authentic Hungarian paprika burns easily and turns bitter if exposed to high direct heat. Always remove the pot from the flame briefly when adding it, and add your liquid immediately.
Water Temperature: Always use warm or hot water when filling your soup pot. Cold water will shock the seared pork shoulder and make the meat tough.
Diet/Vegetarian Adaptation: To make this a low-calorie or vegetarian soup, omit the pork and oil. Sauté the onions in a splash of water and pack the pot with extra cabbage, sweet bell peppers, carrots, and mushrooms.
Gluten-Free Note: Because this recipe relies on a clean, clear broth and does not use a traditional flour thickening (rántás), it is 100% naturally gluten-free.

Nutrition