John Myers
Hungarian Cabbage Soup
The perfect hungarian cabbage soup recipe with a picture and simple step-by-step instructions.
- 1 size Onion
- 150 g Bacon cubes
- 1 Green peppers
- 1 Red peppers
- 3 Garlic
- Caraway seed
- Salt
- Pepper
- 2 tbsp Sweet paprika
- 1 tbsp Hot pepper
- Beef soup or instant soup
- 2 Pair Depreziner
- 500 g Sauerkraut
- Oil
- 250 g Sour cream
- Fix-Burn-In or maizena
- Finely dice the onion; Chop the paprika into large pieces and finely chop the garlic; Cut the sausages into fine slices; Rinse the sauerkraut in a colander.
- Heat the oil in a large saucepan and brown the onion in it until light yellow; Briefly toast the paprika pieces and bacon cubes; Add the ground paprika, toast it very briefly, add the sauerkraut and pour in enough soup (Rindessa) to cover the sauerkraut. Season with garlic, pepper and caraway seeds; add a little salt if necessary. Cook covered until the sauerkraut is almost done. Fill up the evaporated liquid with water and bind with the Fix-Einbrenn or Gmachtl.
- Finally add the sausage slices, bring to the boil again and serve this spicy, delicious soup with a dollop of sour cream very hot.
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