This authentic Hungarian-style sweet and sour cabbage soup is a comforting classic that transforms simple vegetables into a deeply flavorful dish. Utilizing the rich, brown sugar-infused broth from smoked pork butt, the soup develops a unique balance of sweetness and acidity. The cabbage becomes tender and silky, absorbing the savory smokiness of the broth while the tomatoes provide a bright, tangy counterpoint. It is a hearty, filling meal perfect for cold evenings or as a satisfying lunch. The flavors meld beautifully over a long, slow simmer, making it ideal for meal prep as it tastes even better the next day. Serve with crusty bread and a dollop of sour cream for a complete, rustic experience.
June Meyer’S Authentic Hungarian Style Sweet
Description
This authentic Hungarian-style sweet and sour cabbage soup is a comforting classic that transforms simple vegetables into a deeply flavorful dish. Utilizing the rich, brown sugar-infused broth from smoked pork butt, the soup develops a unique balance of sweetness and acidity. The cabbage becomes tender and silky, absorbing the savory smokiness of the broth while the tomatoes provide a bright, tangy counterpoint. It is a hearty, filling meal perfect for cold evenings or as a satisfying lunch. The flavors meld beautifully over a long, slow simmer, making it ideal for meal prep as it tastes even better the next day. Serve with crusty bread and a dollop of sour cream for a complete, rustic experience.Ingredients
Directions
-
Reserve the cooking liquid and broth from the smoked pork butt.
-
Peel and chop the onions.
-
Core and chop the head of cabbage.
-
Peel and chop the potatoes, or grate them for a silkier texture.
-
Peel and seed the ripe tomatoes, or prepare the canned tomatoes.
-
In a large pot, combine the reserved smoked pork butt broth, chopped onions, cabbage, potatoes, tomatoes, garlic, peppercorns, and cloves.
-
Add any leftover smoked pork butt meat if desired.
-
Cover the pot and bring the mixture to a boil.
-
Reduce heat to low and simmer slowly until the cabbage and potatoes are tender, about 1 hour 30 minutes.
-
Taste and adjust seasoning, adding salt if needed.
-
Add more brown sugar if a sweeter flavor is desired.
-
Add a tablespoon of white vinegar or lemon juice if a sourer taste is preferred.
-
Serve hot with a dollop of sour cream and crusty bread.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 88.8kcal
- % Daily Value *
- Total Fat 9.9g16%
- Saturated Fat 6.1g31%
- Cholesterol 25.9mg9%
- Sodium 16.1mg1%
- Total Carbohydrate 3.0g1%
- Dietary Fiber 0.6g3%
- Sugars 2.3g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This soup relies on the flavorful broth from smoked pork butt cooked in brown sugar water. If you do not have leftover broth, you can substitute with a high-quality beef broth and add a tablespoon of brown sugar and a splash of smoke flavoring or liquid smoke to approximate the taste.
For a vegan version, omit the pork butt and use a robust vegetable broth. You may need to adjust the sweetness and acidity more carefully as the pork contributes significant savory depth.
The soup tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Grating the potatoes instead of chopping them will give the soup a thicker, silkier consistency.
Adjust the balance of sweet and sour to your liking. The tomatoes provide natural acidity, while the brown sugar in the broth provides sweetness.
