June Meyer's Authentic Hungarian Style Sweet and Sour Cabbag

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Title: June Meyer's Authentic Hungarian Style Sweet and Sour Cabbag
Yield: 8 Servings
Categories: Hungary, Vegetables, Soups

Ingredients:

Reserved smoked pork butt
-and brown sugar cooking
-liquid*
2 Onions peeled and chopped
1 sm Head of cabbage,
-cored and chopped
4 Peeled and seeded ripe
-tomatoes
-OR-
-1 28 oz. can of crushed or
-whole tomatoes
2 cl Garlic, optional
2 Potatoes, peeled and chopped
-or grated.(gives the soup a
-silky "feel")
5 Whole pepper corns
2 Whole cloves


* SEE--June Meyer's Authentic Hungarian Smoked Butt in Brown Sugar
Hungarian style Sweet and Sour Cabbage Soup takes advantage of the very
flavorful broth or cooking liquid remaining after cooking butt made in the
Austrian-Hungarian style. The butt is cooked in brown sugar water. (See
Smoked Butt Hungarian Style) I usually make the butt and the Sweet and Sour
Cabbage Soup on the same day, but serve the soup the next day. It is a
hearty and filling soup, a favorite with the children. Regards, June Meyer.

Into reserved smoked pork butt and brown sugar cooking liquid, add all
ingredients. Nice to add any left over smoked butt. Cover pot and bring to
a boil, lower heat and slowly cool until cabbage and potatoes are soft.
(About 1 1/2 hours). Adjust seasoning, add salt if needed, add more brown
sugar if needed.

The soup should have a sweet (from the brown sugar) and sour (from the acid
in the tomatoes). If you like, you can add a tablespoon of good white
vinegar or the juice of half a lemon to make it more sour. Should be thick
and full bodied.

Serve with a dollop of Sour Cream, crusty bread, and beer for a hearty
meal.

If you try one of my recipes please tell me what you think.
E-Mail me at: june4@interaccess.com
Posted to EAT-L Digest 08 Dec 96

From: Walt Gray

Date: Mon, 9 Dec 1996 20:44:35 -0500