lucskos

This hearty, simple soup made with cabbage and pork is very common in Transylvania, and comes from the local ethnic Hungarians.

I can never say no to this dish.

Enjoy!

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lucskos

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Ingredients

• 500g pork, diced

• 2.5L chicken or vegetable broth

• 1 kg cabbage, cut in chunks

• 1 big carrot, diced

• 1 big onion, finely diced

• 1 tbsp sweet paprika

• 1 big bunch of fresh dill, finely cut, or 2 tbsp dry dill

• Salt

For the roux:

• 3 tbsp all-purpose flour

• 30ml sunflower oil

• Water

To serve: creme fraiche or sour cream, green chili, sourdough bread

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Method

1. Start cooking the meat in the broth with some salt, according to your taste. When it’s almost done (it takes around one hour), add the carrot, cabbage and onion and leave to simmer for around 15 minutes or until the vegetables are cooked.

2. In the meantime make the roux by browning the flour in hot oil and stirring from time to time to prevent it from burning. At the end it should be a dark caramel color.

3. Add a little bit of water at a time, whisking the roux together until it resembles a thin paste.

4. Add the roux to the soup, stirring constantly to prevent lumps.

5. Let the soup bubble a few times, turn off the heat and add the dill. Cover the pot with a lid and leave the soup to rest for 10 minutes.

6. Eat it with fresh white bread, creme fraiche and green chili, if you like it spicy.

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Tips & cheats

• To make a vegetarian lucskos, skip the meat and add more cabbage instead.