Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Hungarian Cabbage Soup
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- #63914
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 pound lean pork, cubed
oil
1 large onion, chopped
2 medium tomatoes, chopped
1 quart hot water
6 cups chopped cabbage
2 tablespoons flour
1 teaspoon paprika
1/4 cup water
1 cup sour cream
salt, to taste
directions
Place pork in soup kettle. Add a little oil if meat is lean. Cook over low heat until meat is lightly browned. Add onion and cook until transparent. Add tomatoes and hot water. Cover and simmer gently for 30 minutes.
Add chopped cabbage and salt to taste. Cover and simmer until meat and cabbage are tender. Combine flour, paprika and 1/4 cup water to make a paste. Add to cabbage mixture and stir until smooth. Simmer for two minutes.
Add sour cream and heat through but do not boil.
added by
NTexan
nutrition data
Nutritional data has not been calculated yet.
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