Cabbage Soup With Sour Cream
This is the second pork and cabbage soup recipe I've posted, but they couldn't be more different from each other. I am still working my way through Countess Morphy's Recipes of All Nations Hungarian section, and this was another winning recipe. This is good, easy, inexpensive winter food.
3/4 pound pork tenderloin cut in 1 inch cubes
2 pounds cabbage sliced and shredded
1 large onion, thinly sliced
2-3 chopped tomatoes
1 cup sour cream
2 tablespoons flour
2 tablespoons lard or butter or olive oil
4 cups water
1 teaspoon paprika
Heat up the fat or oil in a Dutch oven. Add the cabbage and onion and salt it lightly. Add the meat, paprika, tomatoes, and a little more salt. Stir it well and allow it to cook and simmer in the juices that come out for 30 minutes, being careful not to burn it. Add the 4 cups of hot water, bring it to a boil, and simmer for another hour and a half until the meat and cabbage are tender. (If you are in a hurry I think you can eat it long before then and you would be in no danger of shattering your teeth on tough meat and cabbage.) When you're ready to eat it, mix together a little sour cream with the flour and some of the hot soup stock. Taste it for salt. Return it to the pot and let it simmer a few more minutes before taking it off the heat and stirring in the rest of the sour cream.
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