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Hungarian-style Sweet and Sour Cabbage Soup

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Description Edit

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.

  • Source: June Meyer (june4@interaccess.com)

Ingredients Edit

Directions Edit

  1. Nice to add any left over smoked butt.
  2. Cover pot and bring to a boil, lower heat and slowly cool until cabbage and potatoes are soft.
  3. Adjust seasoning, add salt if needed, add more brown sugar if needed.
  4. The soup should have a sweet (from the brown sugar in the broth) and sour (from the acid in the tomatoes).
  5. If you like, you can add a tablespoon of good white vinegar or the juice of half a lemon to make it more sour.
  6. Should be thick and full bodied.

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