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.
- Yield:serves 6 to 8
- Active time: 30 minutes
- Total time:About 8 1/2 hours
- 4 slices hardwood-smoked bacon, chopped
- 2 1/2 pounds pork stew meat, diced into bite-sized pieces
- 1 1/2 cups diced cabbage
- 2 medium onions, chopped (about 1 1/2 cups)
- 1 red bell pepper, diced (about 1 cup)
- 4 garlic cloves, minced (about 4 teaspoons)
- 3 tablespoons sweet Hungarian paprika
- 1 1/2 teaspoons toasted, ground caraway seeds
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons Worcestershire sauce
- 3 1/2 tablespoons tomato paste
- 8 cups homemade or store-bought low sodium chicken or beef broth
- 1 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup chopped fresh flat-leaf parsley
Cook bacon in a medium saucepan over medium heat, stirring frequently, until crisp, about 8 minutes. Drain on paper towels.
Transfer bacon to slow-cooker (see note) and add pork, cabbage, onions, pepper, garlic, paprika, caraway, red wine vinegar, Worcestershire sauce, tomato paste, broth and salt. Cook, covered, on low setting for 8 to 10 hours.
Refrigerate overnight to allow flavors to improve or serve immediately, garnished with sour cream and parsley.