in Eastern Europe, Hungary

Hungarian cabbage soup

updated

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Ingredients for 2 servings:

  • 50 g bacon, streaky, diced
  • 1 tsp lard
  • 1 small onion(s), diced
  • 400 g sauerkraut
  • 1 bay leaf
  • some caraway seeds, ground
  • some sweet paprika powder
  • Salt
  • pepper
  • 2 Mettwurst, sliced
  • ½ liter broth
  • 2 tbsp tomato paste
  • 300 g potatoes, diced and pre-cooked
  • possibly sugar or other sweetener to round off

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Fry the bacon in the lard, add the onion, and sauté. Add the loosely torn sauerkraut, mix with the Mettwurst slices, and season with the spices. Pour in the broth and simmer for 20 minutes. Then heat the potato cubes in the soup for about 10 minutes, then season again and adjust the seasoning if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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