Since I’ve wanted to be on post with cabbage bean soup for a while, this new VKF round came in pretty handy, I just needed to prepare it :-). I did not make any research of its history, since it’s a family recipe and it is made exactly the way my mother did it. Quite typical of Hungarian meal, more precisely is native and very much liked in Eastern Hungary, in Szabolcs County. You just can’t make little of it, don’t even think about making it only for two persons as a light dinner especially because it normally takes 2 and half hours to get it done.
Ingredients:
app. 0.75 kg of smoked trotters
app. 0.5 kg of pickled cabbage
0.45 kg of red beans
1 piece of onion
2-3 pieces of bay leaf
2 level tablespoons of flour
1 dessert spoon of red pepper
1 dl cold milk
1 small box of sour creme
vegetable oil
I put the dry beans in soak for the night.
Washed up the trotters and put it up to boil tasted with a whole onion and some bay leaves. In this case I got a bigger kind of bony trotters, boiled the whole but put only about 0.75 kg in the soup (the rest won’t be wasted). I was boiling it for an hour. At this point the beans were added while I started to cook the pickled cabbage in another pot (after pressing the juice - you can using it with other meals). Do not use plenty of water to boil the cabbage. Ingredients were being boiled for an hour in both pots.
When trotters and beans got tender, I took out the trotters and chopped up the proper amount of meat and took it back along with the pickled cabbage. Also used up the water of the cabbage which gave the soup a nice sour taste. While boiling altogether, I made up the liaison.
Toasted the flour in a little oil, took it off the fire, added the red pepper and cold milk and stirred until lump-free. Added the sour cream, stirred extensively and put it back to boil. After started boiling, I diluted it by the juice of soup then I poured the whole liaison into the soup. Boiled them together for few more minutes for it’s done. When trotters are not salt enough (occurs with ones sold in shops), then it can be post-salted, or tasted with marjoram. A very thick one-course dish type of soup which I personally like very much.
