SLOPPY CABBAGE SOUP – “LUCSKOS KAPOSZTA”
Talk about a refreshing, herbs flavored, Vitamin C filled,
artery opener of a summer/winter every season soup. In Transylvania
we made this a one dish hearty soup accompanied by some fresh bread and hot
pepper but you can have it as a soup followed by a lighter dinner dish or just
have seconds and it will nourish your body and senses to the fullest
extent. The key is an abundance of fresh
thyme if you don't have CSOMBORD or CIMBRU and dill…and I’m talking 4-5-6 tablespoons here :)
Pictures can’t describe the smell and flavor of this
wonderful soup:)
INGREDIENTS:
- 1 large onion (whit or red) – chopped
- 4 tablespoons of olive oil
- 1.5 Lbs of pork – cut in small cubes and spiced up earlier with salt, pepper and paprika
- ½ lb of Smoked bacon/ Keiser – cut up in small cubes but keep the smoked skin part to add it to the soup while cooking
- 1 large head of white or Savoy cabbage – sliced and cut up in 1 inch squares (core removed)
- 5 tablespoons of fresh or dried thyme, or better with CSOMBORD in Hungarian and CIMBRU in Romanian, called SAVORY in English :)
- 5 tablespoons of fresh dill
- 3-4 tablespoons of Vegeta (or salt)
- black pepper at the end
- 1 pinch of paprika
- 1 tablespoon Red Gold HOT paprika paste (optional for those who like it spicy)
- 8 quarts of water
- 4 tablespoons of white vine or apple cider vinegar
- 1 pinch of sugar
- 2 tablespoons of flour
- 3 tablespoons of sour cream
Cut up your pork loin or shoulder in small cubes and
pre-marinate it in salt, black pepper and paprika and place it in a Ziploc bag
in your fridge for a couple of hours
before cooking it.
Get your nice big 8-9 Qrt. Soup cookware and add the olive
oil with the chopped onions, sauté them until golden brown then add your pre
marinated pork and smoked Keiser/ bacon bits and stir it frequently. The key here is the making the pork sweat out
all the juices and wait until there’s almost no liquid left and the meat starts
browning nicely on all sides. Stir it
frequently so it doesn’t burn. Now you
can add your fresh or dried herbs, the Vegeta and some HOT paprika paste, a
pinch of sweet paprika and immediately fill it up with 8 quarts of cold
water. Leave some 1 inch space in the
bowl for your cabbage later. Cooking on
medium heat will take about an hour, maybe 1h and ½. Check for seasoning if it needs more
salt.
When the pork is tender you can add the sliced up cabbage
and cook the soup until the cabbage is tender but still a bit crispy. Add vinegar and a pinch of sugar. In a small cup take out ¾ of a cup of the
cooking liquid only, add the flour and the sour cream and mix it well together
in a Magic Bullet or food processor. Now
you can pour it in slowly into the soup and cook it all together for another ½
hour. The taste should be a bit sour but
not overwhelming. If you put too much
vinegar, you can always add a bit more sugar to take the bitterness away. The consistency should be slightly creamy but
still fluidic. Check for condiments add
some black pepper on top and some extra fresh dill and you’re done!
When you serve it in individual cups or bowls, add a dollop
of Daisy or in lame terms sour cream for everyone to mix it in before eating
it. Or you can skip that part.
This is one of those soups that likes to rest overnight in
your fridge and tastes even better the next day when all the ingredients made
friends and decided to overwhelm your palate. :) Enjoy!
EGESZSEGEDRE!
BON APPETITE!
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