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Old 03-11-2016, 01:00 PM   #21
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Steve, I may have missed something. You make this with cabbage instead of kraut but add vinegar at the end to replace the tang of the kraut that you miss. Is there a reason to use cabbage in place of the kraut?
Maybe if you are like me and can't stand sauerkraut.

I added a generous splash of Pepper cider vinegar at the end.
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Old 03-11-2016, 01:47 PM   #22
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Originally Posted by Andy M. View Post
Steve, I may have missed something. You make this with cabbage instead of kraut but add vinegar at the end to replace the tang of the kraut that you miss. Is there a reason to use cabbage in place of the kraut?
Three reasons, really. First, for the last 20+ years I made this recipe for two people in the house who hated sauerkraut, but would tolerate cabbage. Second, most of the traditional recipes call for cabbage, or sometimes potatoes, or both. My aunt is the one who modified her recipe to use sauerkraut.

Last... I only make a limited amount of sauerkraut every year, so I don't always have a lot of it in the pantry (I won't buy it in the store because the flavor just isn't the same). Cabbage, on the other hand, is usually dirt cheap and available year round.
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Old 03-11-2016, 02:53 PM   #23
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That all makes sense. Thanks for explaining.

I'm going to give this a try. I have almost all the ingredients in house.
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Old 03-11-2016, 03:34 PM   #24
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A question to all who have made this soup.

Did you all use pork or beef????
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Old 03-11-2016, 03:45 PM   #25
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I used beef Andy, but next time I'll use pork shoulder. I think it would be even better with pork.
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Old 03-11-2016, 04:21 PM   #26
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I used beef Andy, but next time I'll use pork shoulder. I think it would be even better with pork.
Thanks Kayelle. Did you use beef broth with the beef?
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Old 03-11-2016, 05:01 PM   #27
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I used pork loin, because that's what was available in the store I shopped at that day. Next time I think I'll use pork shoulder.
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Old 03-11-2016, 05:32 PM   #28
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Thanks Kayelle. Did you use beef broth with the beef?
I did Andy. Better than Bullion beef flavor to be exact. I also used red wine instead of white.
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Old 03-11-2016, 05:56 PM   #29
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A question to all who have made this soup.

Did you all use pork or beef????
Quote:
Originally Posted by Andy M. View Post
Thanks Kayelle. Did you use beef broth with the beef?
I used beef (chuck roast), but I still used chicken stock (3 cups home made as that was all I had, and one cup Swansons low sodium stock). With all of the other flavorings that go into it, you'd never know what stock I used. I used a dry Spanish white for the wine (and then drank half the bottle while the soup simmered). Chicken stock and white wine may seem wrong with beef, but believe me, it was delicious.
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Old 03-11-2016, 07:46 PM   #30
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I used beef (chuck roast), but I still used chicken stock (3 cups home made as that was all I had, and one cup Swansons low sodium stock). With all of the other flavorings that go into it, you'd never know what stock I used. I used a dry Spanish white for the wine (and then drank half the bottle while the soup simmered). Chicken stock and white wine may seem wrong with beef, but believe me, it was delicious.
I'd agree with that. The subtle stock flavor would have little difference with the end result.
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Hungarian Goulash Soup Although I believe the recipe has its origins in Hungary, this version was passed along to me by my great aunt, who was Czech. I’ve made a few modifications over the years, mostly driven by the increasing availability of what were once hard-to-find ingredients. I usually use pork to make it, but you can really use any combination of stew meat and vegetables. This is also one of those dishes that benefits from making up ahead and allowing to sit overnight in the fridge. [B]Ingredients[/B] [LIST] [*]3 lbs pork loin or shoulder, or beef chuck roast, trimmed and cut into 1” cubes [*]2 tsp salt [*]5 or 6 garlic cloves, minced [*]4 slices thick bacon, cut into ” pieces [*]2 onions, chopped [*] cup dry white wine [*]4 cups low sodium chicken stock [*]2 tomatoes, diced (or one 14.5 oz can diced tomatoes) [*] head cabbage, cut into 1” pieces [*]2 tsp caraway seed, toasted and ground [*]3 tbsp good quality paprika (I use 1 tbsp Hungarian Sweet for flavor, 1 tbsp Hungarian Half Sharp for heat, and 1 tbsp Smoked Spanish for smokiness) [*]2 tsp marjoram [*]1 tbsp Worcestershire sauce [*]1 tbsp salt, or to taste [*]Fresh ground black pepper to taste [*] cup vinegar [*]Sour cream for serving [/LIST] [B]Method[/B] [LIST=1] [*]Mix meat cubes with 2 tsp salt and minced garlic. Allow to marinate for at least an hour, and up to four hours. [*]Cook bacon in a Dutch oven over medium heat, stirring occasionally, until bacon is browned and fat is rendered. With a slotted spoon, remove the bacon and set to the side, leaving the fat behind in the pot. If there is less than 3 tablespoons of fat remaining, add enough butter to make up the difference. [*]Increase heat to medium high, brown the meat in batches, ensuring that it’s not overly crowded in the pan. As each batch is finished browning, remove and set aside. [*]After the meat is all browned, add the onions to the pot and cook for 10 minutes, or until golden brown. Add the white wine to deglaze the pot, stirring to release the browned bits. Bring to a boil and cook for 5 minutes to burn off the alcohol. [*]Return the meat and bacon to the pot. Add the chicken stock, tomatoes, cabbage, ground caraway seed, paprika, marjoram, and Worcestershire sauce. Season to taste with salt and pepper. [*]Bring to a boil. Cover the pot, turn heat to low and allow to simmer for 45-60, or until meat is fork tender. [*]Add the vinegar and cook for another couple minutes. [*]Ladle into soup bowls and serve with a dollop of sour cream on top. [/LIST] [IMG]http://i892.photobucket.com/albums/ac125/SteveKroll/20151124_150111.jpg[/IMG] 3 stars 1 reviews
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