Hungarian-style Sweet and Sour Cabbage Soup

Hungarian-style Sweet and Sour Cabbage Soup Recipe from Hungary

Region / culture: Hungary | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Hungarian-style Sweet and Sour Cabbage Soup is a traditional dish that combines the flavors of sweet and sour in a hearty and comforting soup. This recipe is a staple in Hungarian cuisine and is perfect for warming up on a cold day.

History

This recipe has been passed down through generations in Hungarian families and is a beloved comfort food in the country. The combination of sweet and sour flavors in this soup is a reflection of the diverse influences on Hungarian cuisine, including Turkish and Austrian influences.

Ingredients

2 onions, peeled and chopped
1 small head of cabbage, cored and chopped
4 ripe tomatoes, peeled and seeded, or 1 x 28 oz (794 g) can of crushed or whole tomatoes
2 cloves of garlic, optional
2 potatoes, peeled and chopped or grated (gives the soup a silky "feel")
5 whole peppercorns
2 whole cloves
brown sugar, to taste
white vinegar, optional, to taste
lemon juice, optional, to taste

How to prepare

It is nice to add any leftover smoked butt.
Cover the pot and bring it to a boil, then lower the heat and let it simmer until the cabbage and potatoes become soft.
Adjust the seasoning and add salt if necessary. You can also add more brown sugar if desired.
The soup should have a sweet taste from the brown sugar in the broth and a sour taste from the acid in the tomatoes.
If you prefer a more sour taste, you can add a tablespoon of good white vinegar or the juice of half a lemon.
The soup should be thick and have a full-bodied consistency.

Variations

Add meat such as smoked butt or sausage for a heartier version of the soup.
Include beans or lentils for added protein and fiber.
Experiment with different spices such as paprika or caraway seeds for a unique flavor profile.

Cooking Tips & Tricks

To add a smoky flavor to the soup, consider adding leftover smoked butt.

- Adjust the seasoning to your taste, adding more brown sugar for sweetness or white vinegar or lemon juice for a more sour taste.

- For a silky texture, grate the potatoes instead of chopping them.

Serving Suggestions

Serve this soup hot with a dollop of sour cream and a sprinkle of fresh dill on top. Enjoy it with crusty bread or a side salad for a complete meal.

Cooking Techniques

To achieve a full-bodied consistency, simmer the soup on low heat until the cabbage and potatoes are soft.

- Adjust the seasoning as needed to balance the sweet and sour flavors.

Ingredient Substitutions

Use red or green cabbage instead of white cabbage for a different flavor.

- Substitute apple cider vinegar for white vinegar for a slightly sweeter taste.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the soup with a swirl of sour cream and a sprinkle of fresh herbs for an elegant presentation. Serve in a rustic bowl for a cozy and inviting look.

Pairing Recommendations

This soup pairs well with a crisp white wine such as Riesling or Sauvignon Blanc. Enjoy it with a side of crusty bread or a light salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Hungarian-style Sweet and Sour Cabbage Soup contains approximately 200-250 calories, depending on the ingredients used.

Carbohydrates

This soup is a good source of carbohydrates, with the potatoes and cabbage providing a healthy dose of complex carbs to keep you full and satisfied.

Fats

This soup is low in fat, making it a healthy option for those watching their fat intake.

Proteins

While this soup is not a significant source of protein, you can add protein by including meat or beans in the recipe.

Vitamins and minerals

This soup is rich in vitamins and minerals, particularly vitamin C from the tomatoes and cabbage. It also contains potassium, fiber, and antioxidants.

Alergens

This recipe may contain allergens such as gluten if using flour as a thickener, and soy if using soy sauce as a seasoning.

Summary

Overall, Hungarian-style Sweet and Sour Cabbage Soup is a nutritious and flavorful dish that can be enjoyed as part of a balanced diet.

Summary

Hungarian-style Sweet and Sour Cabbage Soup is a delicious and comforting dish that combines the flavors of sweet and sour in a hearty soup. This recipe is a staple in Hungarian cuisine and is perfect for warming up on a cold day. Enjoy this nutritious and flavorful soup with a dollop of sour cream and a sprinkle of fresh dill for a satisfying meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Hungarian-style Sweet and Sour Cabbage Soup. It was many years ago, when I was just a young girl living in the countryside with my family. My mother had always been a wonderful cook, and I had learned so much from watching her in the kitchen. But this recipe was something new and exciting, and I couldn't wait to give it a try.

It all started one day when a neighbor of ours, Mrs. Kovacs, came over to visit. She was a lovely woman with a thick Hungarian accent and a warm smile. As we sat in the kitchen sipping tea, she began to tell me about her homeland and the delicious dishes she had grown up eating.

One particular dish that caught my attention was her recipe for Sweet and Sour Cabbage Soup. Mrs. Kovacs described it as a hearty and comforting soup, perfect for chilly winter evenings. She explained how the combination of sweet and sour flavors, along with the tender cabbage and chunks of meat, created a truly satisfying meal.

I was intrigued and begged Mrs. Kovacs to share her recipe with me. She agreed, on the condition that I promised to make it for my family and carry on the tradition. I eagerly agreed and listened intently as she recited the ingredients and method for making the soup.

The next day, I set to work in the kitchen, determined to recreate Mrs. Kovacs' Sweet and Sour Cabbage Soup. I chopped cabbage, onions, and carrots, browned chunks of pork in a pot, and added a generous amount of paprika for that authentic Hungarian flavor. As the soup simmered on the stove, the savory aroma filled the kitchen, and I knew I was onto something special.

When my family sat down to eat that evening, they were blown away by the rich and complex flavors of the soup. My father declared it the best dish I had ever made, and my siblings begged for seconds. I beamed with pride, knowing that I had successfully captured the essence of Hungarian cuisine in my own kitchen.

From that day on, Sweet and Sour Cabbage Soup became a staple in our household. I made it for special occasions, as well as for simple weeknight dinners. Each time I prepared the soup, I thought of Mrs. Kovacs and the kindness she had shown me in sharing her recipe.

Over the years, I continued to perfect my version of Hungarian-style Sweet and Sour Cabbage Soup. I made small tweaks here and there, adding a splash of vinegar for extra tang or a dollop of sour cream for creaminess. I even taught my own children how to make the soup, passing down the recipe and the tradition to the next generation.

To this day, whenever I make Sweet and Sour Cabbage Soup, I think of Mrs. Kovacs and the role she played in introducing me to this wonderful dish. I am grateful for her generosity and for the opportunity to learn about Hungarian cuisine from such a knowledgeable source.

As I sit here now, reminiscing about that fateful day when Mrs. Kovacs shared her recipe with me, I am filled with gratitude for the experiences and memories that cooking has brought into my life. And I am reminded once again of the power of food to connect us to our past and to the people who have touched our lives in meaningful ways.