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Aug. 5th, 2019 07:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Hungarian Sweet/Sour Cabbage Soup.
Cooking liquid from smoked pork butt
2 medium onions, chopped
1 small head cabbage, cored and chopped
1 28-oz can diced tomatoes with juices
2 cloves garlic, chopped (Ha! I used... significantly more.)
2 large potatoes, chunked
2 Tbsp red wine vinegar
1 Tbsp brown sugar (optional)
1 lb leftover smoked pork butt from aforementioned recipe (I used ham)
Place reserved cooking liquid in a large pot. Add all other ingredients except for potatoes and meat. (Ingredients should be covered by 2" liquid; add more if needed.) Bring to a boil and simmer, partially covered, for 30 minutes.
Add potatoes and meat. Return to a boil and simmer for 30 minutes. Portion into warm bowls and serve with crusty bread.
What worked: The reserved cooking liquid had been taking up space in our freezer for over a year. One of my recent goals has been to use something from the freezers at least once every week; I finally got around to making the other half of the recipe. It tasted fine, even without the crusty bread.
Our Hungarian employee liked it quite a bit (including the spiciness). He called it a mashup of three different actual Hungarian recipe categories.
What didn't: I added 1/2 tsp ground pepper at the end; it didn't meld and made things quite peppery. Not so much that we couldn't eat it, but it wouldn't appeal to people who don't like spice.
It made a lot of soup (as one might expect). We have a lot of leftovers.
Will I make it again? Probably not. It was fine, but it wasn't anything that grabbed us.
On a different note, this is from the same area that produced the 16th-century Transylvanian cookbook. If you correct for the use of tomatoes and potatoes, I can see this fitting right in.
Cooking liquid from smoked pork butt
2 medium onions, chopped
1 small head cabbage, cored and chopped
1 28-oz can diced tomatoes with juices
2 cloves garlic, chopped (Ha! I used... significantly more.)
2 large potatoes, chunked
2 Tbsp red wine vinegar
1 Tbsp brown sugar (optional)
1 lb leftover smoked pork butt from aforementioned recipe (I used ham)
Place reserved cooking liquid in a large pot. Add all other ingredients except for potatoes and meat. (Ingredients should be covered by 2" liquid; add more if needed.) Bring to a boil and simmer, partially covered, for 30 minutes.
Add potatoes and meat. Return to a boil and simmer for 30 minutes. Portion into warm bowls and serve with crusty bread.
What worked: The reserved cooking liquid had been taking up space in our freezer for over a year. One of my recent goals has been to use something from the freezers at least once every week; I finally got around to making the other half of the recipe. It tasted fine, even without the crusty bread.
Our Hungarian employee liked it quite a bit (including the spiciness). He called it a mashup of three different actual Hungarian recipe categories.
What didn't: I added 1/2 tsp ground pepper at the end; it didn't meld and made things quite peppery. Not so much that we couldn't eat it, but it wouldn't appeal to people who don't like spice.
It made a lot of soup (as one might expect). We have a lot of leftovers.
Will I make it again? Probably not. It was fine, but it wasn't anything that grabbed us.
On a different note, this is from the same area that produced the 16th-century Transylvanian cookbook. If you correct for the use of tomatoes and potatoes, I can see this fitting right in.
