Magyarul ittIt is more like a winter soup and it is already spring, I agree, but it tastes delicious! I made it for a bunch of my friends for March 15th to celebrate this Hungarian National Holiday. They all loved it! For dessert we had Kürtőskalács on the grill, and that was even a bigger hit!
The recipe for this soup is sooooo easy .....of course when you make it for a crowd you need to double or triple it!
1/2 white cabbage
2 big carrots
1 lb. potatoes
1 onion, cut up
2 cups of stock or even better if you have some leftover sauce from a chicken or duck roast ( you know, the jellied stuff at the bottom of your roasting pan. I freeze them in small batches), or you can just use water....
basil, bay leaf, thyme, caraway seed and salt to taste
1/2 of a Polish kielbasa or any sausage (about a 7-inch-piece), cut up and sauteed in a pan for 5 minutes .
Saute the onion in a tsp. of oil ( I used duck fat) for a couple of minutes. Cut up the veggies more or less the same size (not too small), add them to the onion, add the stock/sauce and enough water to cover + a little bit more . Season it but be careful with the salt! When the veggies are almost done add the sauteed sausage pieces, too and cook them together for 5 more minutes. Serve it with home made bread and Bull's Blood red wine (that is the only Hungarian wine available locally) Enjoy!
1 comment:
This looks great! You can use artisan kielbasa, like the kielbasa sold at the Winter Slow Food Market on Sunday at Tre Piani.
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