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Lucskos káposzta – Hungarian “Sloppy” Cabbage Soup – Recipe

2012/10/10 by Varga László


 

Ingredients (6-8 servings):

  • about 2 kg pork leg with bone and skin
  • 1 big cabbage (about 1 1/2 – 2 kg)
  • 200 g smoked meat or bacon
  • 1 kg tomatoes (from farmers market for better aroma)
  • 1 cup wine
  • 1 bunch thyme leaves
  • 1 bunch dill leaves
  • 4 bay leaves
  • salt and pepper to taste

 

Preparation method:

  1. Wash the pork, then remove the skins and bones.
  2. Cut the lean meat into 2 cm cubes.
  3. Place the smoked meat, bones or skins into a big soup pot and cook them for 1/2 hour.
  4. Add the meat cubes to the pot, replenish it with some water and cook for about an hour, until the meat is half done.
  5. Slice the cabbage then dice the slices roughly.
  6. Add the cabbage, thyme and dill to the boiling pot and cook for another half an hour.
  7. Peel the tomatoes (best if they are blanched before for 10-20 seconds) and  cut them into quarters.
  8. Add the tomatoes, wine and bay leaves. Season with salt and pepper. Cook for another half an hour, until the tomatoes are pretty much dissolved, and the meat and cabbage tender but not overcooked.
  9. Serve while still hot, then refrigerate the remaining soup and you can eat it for a few days as it tends to gather more aromas from its components. 




9 Comments »

  1. Zele says:

    This looks yummy. Will definitely try it out…

  2. Maya says:

    YUMMY, I WILL TRY THIS OUT

  3. beekays says:

    yours recipices are really nice

  4. Definitely will share this warming soup! And, will make some as soon as I can get the pork.

  5. Carla Pratt-Roy says:

    I have enjoyed the recipes you share on recipe swap and this was an amazing soup ! thanks for your recipes i have never thought to add dill and thyme in my soups !

  6. Sal Curbeam says:

    It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC. By the Middle Ages it was a prominent part of European cuisine, although savoys were not developed until the 16th century. Cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross pollination. –

  7. partyhead says:

    What a great winter food ,if your having a party, outside with some wine and friends sat around a fire and having this healthy soup.

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