Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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When the winter doldrums hit, nothing but a thick spicy soup will do. This goulash-inspired number has a little vinegar sharpness, and it warms you from the inside out. The aroma of it cooking will warm your home too.
I recommend using pork stew meat, like shoulder. However, you can use leftover cooked pork, or pork loin, too. Just reduce the cooking time so that you only heat the cooked pork through, otherwise it will dry out. As for the Worcestershire, don't be skip it: it lends a great deal of depth. When you're ready to serve the soup, omit the sour cream if you'd like; however, I find it rounds out the dish.
Up the ante by using pickled cabbage instead of fresh. Don't have a slow-cooker? Use a Dutch oven. Just combine the ingredients in step 2 in a Dutch oven. Bring to a simmer on the stovetop, then cover and transfer to a 275°F oven. Cook until meat is tender, 3 to 4 hours.
Worried about leftovers? This soup freezes nicely.