Best Hungarian Sweet N Sour Cabbage Soup Recipes

Hungarian Sweet 'n' Sour Cabbage Soup image

Provided by teresas

Categories Stew

Time 50m

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 medium red onion, diced
3 garlic cloves, minced (1 1/2 tsp)
1 tablespoon caraway seed
2 tablespoons sweet paprika
1 (14 ounce) can diced tomatoes with juice
1 cup tomato puree
3 cups cold water or 3 cups vegetable stock
2 tablespoons cider vinegar
4 cups green cabbage, shredded
2 teaspoons lemons, zest
1 tablespoon honey
salt
pepper
2 tablespoons smoked paprika (optional)

Steps:

Heat the olive oil in a soup pot over medium heat.
Add the onion, garlic, and caraway seeds, and saute, stirring frequently, until the onion is translucent.
Stir in the paprika, and cook for 1 minute while stirring continuously.
Add the diced tomatoes (with juice), tomato puree, cold water, and vinegar. Bring the soup to a simmer,.
Simmer for 5 minutes.
Add the cabbage and lemon zest; continue to simmer uncovered for 30 minutes, until the cabbage is tender.
Add the honey.
Season the soup with the salt and pepper and the optional smoked paprika.

Nutrition Facts : Calories 83.4, Fat 2.2, SaturatedFat 0.3, Sodium 121.3, Carbohydrate 16, Fiber 4.2, Sugar 9, Protein 2.6

Hungarian Sweet (or sour) Cabbage Stew image

Provided by Jaded spoon

Number Of Ingredients 13

1 Tbsp butter or oil (doesn't matter which)
2 large onions finely chopped or grated
1 large clove garlic sliced thinly
1 Tbsp parsely chopped finely
1/2 head of a medium sized cabbage, thinly sliced
1 large or 2 small potatoes in small cubes
1 kg (just over 2 pounds) pork chops, or lamb chops or kransky or any other spicy salami sausage or a mix of all
2 Tbsp pl. flour
enough oil to make a toothpaste thick roux
1 Tbsp heaped, paprika
salt to taste
water
that is the basic recipe for sweet cabbage if you want to make it sour just add a 400g tin of sauerkraut, juice and all

Steps:

1. Sauté the onion in the oil on medium heat till soft and jammy looking. You can add some water now and then if you feel it is going to brown too much.
2. Add the garlic and the meat. If you are using raw meat it will take time to cook through till it is falling apart and oh so tender and falling off the bones. If you are using just the salami/sausage or a mix of both add them and cook till tender.
3. Add the potato, the cabbage (and if you are making the sour version add the sauerkraut too), parsley and stir till the cabbage starts to wilt... add enough water to cover it and salt to taste.
4. In another pot put the flour and enough oil to make a toothpaste thick roux and cook till it changes colour to a lighter shade. Then add paprika and stir till spice is toasted and fragrant. Pour roux over the cabbage soup and stir through, bring to a boil and this should thicken it and add a nice Hungarian taste to it via the paprika
5. Serve with a dash of sour cream if you like... Or as is and have crusty bread with it.