Hungarian style Sweet and Sour Cabbage Soup takes advantage of the very
flavorful broth or cooking liquid remaining after cooking butt made in
the Austrian-Hungarian style. The butt is cooked in brown sugar water.

Into reserved smoked pork butt and brown sugar cooking liquid, add:

2 onions peeled and chopped
1 small head of cabbage, cored and chopped
4 peeled and seeded ripe tomatoes -OR- 1 28 oz. can of crushed or whole
tomatoes
2 cloves of garlic, optional
2 potatoes, peeled and chopped or grated. (gives the soup a silky
"feel")
5 whole pepper corns
2 whole cloves

Nice to add any left over smoked butt.
Cover pot and bring to a boil, lower heat and slowly cool until cabbage
and potatoes are soft. (About 1 1/2 hours).
Adjust seasoning, add salt if needed, add more brown sugar if needed.

The soup should have a sweet (from the brown sugar) and sour (from the
acid in the tomatoes). If you like, you can add a tablespoon of good
white vinegar or the juice of half a lemon to make it more sour. Should
be thick and full bodied.

Serve with a dollop of Sour Cream, crusty bread, and beer for a hearty
meal.
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