Added by fritzone | Tue 13 Jan 2009 @ 13:52
Like all the traditional soups of Transylvania, this one can be made directly from your garden using only healthy ingredients. By following a very few basic guideline invented before the time of our grandmothers the result will be a very tasty soup you had no chance of trying till today.
1 medium/small size cabbage
1 medium size tomato
1 small onion
fresh dill, oregano
1 can of tomato puree (70g)
Put 1.5 Ė 2 liter of water to boil, depending on how thick you want your soup to be. Till the water starts boiling clean the outer leafs of the cabbage, if you have any rabbits feed them with these leafs. Cut the cabbage into small pieces (1.5 cm x 1.5 cm x 1.5 cm). The inside of the cabbage (the part which remains after youíve cut off the leafs) after cleaned looks like a 2-3 cm long white carrot, is very tasty and you should give it to someone whom you love, or just eat it yourself. Donít put it in the soup. Also cut the onion into tiny pieces (prepare a clean napkin Ö for your eyes, youíll need it) and put it in the boiling water together with the prepared cabbage.
Now youíll need to prepare something that is typical for Hungarian food, it\'s roux. Itís a mixture of oil and flour; itís used to make the soup to be actually a soup and not just boiled water with vegetables inside. In a small pan put 2-3 teaspoons of oil, heat it and put 1 big teaspoon of flour. Continuously mix them, and wait till it becomes golden brown, and then remove it from the fire.
When the cabbage is cooked (simply pick out 2-3 leafs and taste them, they should be soft) is time to put in the dill and the oregano in the soup, Iíll let your rational mind make the limit for these two, but as an advice, you can put a little bit more dill than youíd have wanted to. It gives a unique taste. Of course, donít exaggerate with them, theyíll ruin your soup and then youíll be on fast food for the remaining of the day.
Wait 2-3 minutes and put in one tomato, finely sliced (of course, the soup is still boiling meanwhile, so donít slice the tomatoes above the boiling soup, the steam might burn you), meanwhile put the tomato puree into a small plate, and mix it with a few spoons of the soup. Now, itís time to mix the roux youíve prepared in your small pan (and which is supposed to be cold till this time) with a few spoons from the hot soup (to remember: cold roux always has to be mixed with hot water/soup, hot roux (the one youíve just prepared) is always has to be mixed with cold water). Stir the roux/soup mixture in the small pan, till you get a somewhat uniform mixture, and then put the content of the small pan in the soup; you can Ďcleaní the small pan several times with hot water from the soup, at the end the small pan is supposed to be almost clean. Stir the soup to mix well the soup with the roux, and now you can put in the tomato puree, stir again.
Your soup is almost ready, just add some salt and vinegar according to your common sense and taste, and let it boil for 5-10 more minutes. Itíll be a delicious soup.
Two small secrets regarding this soup: Firstly, like all cabbage based dish, this also is usually better the day afterÖ it just needs time to mix up well; this is a universal secret of the cabbage. And secondly, if itís too thick, just add some boiling water and boil for 2 minutes.