Wednesday, December 15, 2010

Hungarian Cabbage and Apple Soup

For these cold winter evenings, our own Chef Avram Wiseman once again shares one of his comfort classics, a sweet and spicy cabbage and apple soup that is sure to warm you down to your toes.


3 oz. Clarified margarine
1 medium head Cabbage, finely shredded
1 large Onion, peeled and thinly sliced
2 Apples peeled cored, grated
10 cups Chicken stock
6 cloves Garlic, minced
3 tbsp. Brown sugar
1 cup Fine noodles, cooked
1/2 tsp. Caraway seed
1-2 tbsp. Hungarian sweet paprika
1 tbsp. White vinegar
1/4 tsp. Sour salt
Salt and pepper to taste
sour cream or pareve sour cream for garnish


In a large heavy bottomed sauce pot melt the margarine. Add the cabbage, onions and grated apple and cook for 10 minutes, mixing frequently .Add the garlic, sugar, caraway and paprika and continue to cook. Add the chicken stock and bring to a boil. Simmer for 30 minutes.

Season with salt and white pepper. Add vinegar and sour salt. Add the cooked noodles. Boil and serve very hot. May be garnished with a dollop of sour cream.

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