Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza)

I was tempted to write a long story about how when my great-great-grandmother was a girl she smuggled this Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza) recipe out of Hungary by sewing a copy of this in the hem of her skirt.
That didn’t happen. For one thing, my grandmothers were variations of the German/ Polish/ Swiss theme. For another? I got this from a church cookbook which is freely available at Archive.org.

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Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza)

• 1 lb sauerkraut
• 2 qt water
• 1 Tbsp lard or shortening
• 2 Tbsp flour
• 1 small onion
• 1 tsp salt
• 2 Tbsp. sour cream
• ½ lb smoked kolbasz ((Hungarian sausage))

1. Rinse off sauerkraut.

2. Drain.

3. Cook in 2 quarts of water.

4. Add salt and cut up kolbasz.

5. Cook for 15 minutes.

6. Brown flour in lard.

7. Add diced onion; brown a little longer.

8. Pour into this ½ cup water.

9. Add to cabbage and kolbasz mixture.

10. Cook for 30 minutes and add sour cream.

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