From the best of both worlds: When Traditional Hungarian Cuisine merges with Multicultural Canadian Home Cooking. Recipes from the best of Hungarian and Canadian home cooking adapted to North American food sources - we have gone metric in Canada, but we won’t let go of our measuring cup
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The most important component of cabbage soup is probably the bacon. The bacon complements the cabbage and rounds out the flavours. Although some well smoked pork meat can be used instead, I still think bacon is the best for this soup. I added some Ukrainian sausage as well, but this is optional and does not alter the soup’s flavour significantly. You can use water, but homemade chicken or pork stock is preferable.
• Chop the cabbage, peel and dice the potatoes, peel and slice the carrot and set them aside.
• Chop up the bacon into small bits.
• Add the bacon bits to a large saucepan and slow fry on medium heat until lightly browned.
• With a slotted spoon remove the bacon to a paper towel lined plate and set it aside.
• Discard the bacon fat.
• Place 2 Tbsp of extra virgin olive oil in the pot.
• Add the onions and sauté until translucent.
• Add the cabbage, the potatoes and the carrot.
• Sprinkle with salt sparingly, the stock will have salt in it already.
• Add the garlic, thyme, sprinkling of caraway seeds, ground pepper and sauté for a couple of minutes stirring continuously.
• Stir in the paprika and immediately add the stock.
• Bring it to a boil and then reduce heat and cover the pot.
• Slowly simmer the soup until the potatoes are soft.
• Add the reserved bacon and the sausage rings.
• Cover and remove from heat.
• Let the soup sit for 15 minutes. Do not lift lid.
• Adjust salt and seasoning and serve with sour cream and a slice of homey bread.
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.