Sauerkraut Soup (Kaposztaleves)
From the Hungarian Cookery Book
Serves 6
- 1 kg/2 lb sauerkraut
- 1 kg/2 lb smoked rib of pork
- 100g/4oz smoked bacon
- 250g/9oz Debrecen sausage
- dill
- 4 cloves garlic
- 2 onions
- 1T flour
- 300ml/ ½ pt sour cream
Method:
Boil the saurkraut in plenty of water, together with the smoked ribs of pork, the finely chopped onions, a little garlic, and some very finely chopped dill. When the meat is tender, lift it out.
Cut the bacon into tiny cubes, fry it well together with some paprika, and the sliced sausage and sour cabbage. Make a smooth paste with the flour and sour cream, and add it to the cabbage.
Separate the ribs of pork, put them back into the cabbage and let the whole boil through again.
