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Cabbage Soup (Kaposztaleves)

1

lb

ground beef

4-6

medium

russet potatoes sliced tin

1

medium

red onion, chopped

1

pinch

Hungarian paprika.

2

Tbs

garlic, minced

32

oz

chicken broth

1/2

bunch

kale cut into bite-sized pieces

2

cup

sour cream

2

Tbs

Hungarian flour

1/4

cup

bacon bits

2

Tbs

tomato paste

cup

Parsley -- chopped

Cayenne pepper to taste

Salt and pepper to taste

1

Mince the onions

2

Brown ground beef in skillet and set aside

3

Put the vegetable broth or (water,) cabbage, kale, potatoes, paprika, parsley, bacon bits and onion together in 5-quart pot

4

Boil rapidly for 15 minutes

5

Add garlic, Cayenne pepper, salt and freshly grounded black pepper to taste

6

Cover and simmer until all ingredients are tender

7

Add ground beef and simmer for 1 1/2 to 2 hours

8

Mix the flour with two tablespoon sour cream, thinned with some of the boiling soup

9

let boil with the rest of the soup for thirty more minutes

10

Just before serving add the rest of the sour cream

Servings: 6

Yield: 6

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 3 hours

Total Time: 3 hours and 30 minutes

Nutrition Facts

Serving size: 1/6 of a recipe (19.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

594.42

Calories From Fat (50%)

299.42

% Daily Value

Total Fat 33.19g

51%

Saturated Fat 15.63g

78%

Cholesterol 96.57mg

32%

Sodium 767.46mg

32%

Potassium 1489.97mg

43%

Total Carbohydrates 49.55g

17%

Fiber 4.16g

17%

Sugar 5.59g

 

Protein 25.42g

51%

Nutrition Facts


Serving size: 1/4 of a recipe (61.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

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