Tag Archives: Kolbasz

Catholic, Church (and other religious organizations) Cook Books & Recipes, Favorite American and Hungarian Recipes, Hungary, International Foods, recipe

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.

[archiveorg st-emeric-church-hungarian-cookbook-ocrd width=560 height=600 frameborder=0 webkitallowfullscreen=true mozallowfullscreen=true]

Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza)

Print Recipe
Course Dinner, Lunch, Soup
Cuisine Hungarian
Keyword Cabbage, Kielbasa, Sauerkraut, soup
Author Ida Egyed

Ingredients

  • 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)

Instructions

  • Rinse off sauerkraut.
  • Drain.
  • Cook in 2 quarts of water.
  • Add salt and cut up kolbasz.
  • Cook for 15 minutes.
  • Brown flour in lard.
  • Add diced onion; brown a little longer.
  • Pour into this ½ cup water.
  • Add to cabbage and kolbasz mixture.
  • Cook for 30 minutes and add sour cream.
[archiveorg st-emeric-church-hungarian-cookbook-ocrd width=560 height=384 frameborder=0 webkitallowfullscreen=true mozallowfullscreen=true]