{"id":937,"date":"2022-10-30T16:25:48","date_gmt":"2022-10-30T20:25:48","guid":{"rendered":"https:\/\/scarytaskbar.com\/recipes\/?p=937"},"modified":"2023-11-06T10:20:39","modified_gmt":"2023-11-06T15:20:39","slug":"hungarian-cabbage-soup","status":"publish","type":"post","link":"https:\/\/scarytaskbar.com\/recipes\/2022\/10\/30\/hungarian-cabbage-soup\/","title":{"rendered":"Hungarian Cabbage Soup"},"content":{"rendered":"\n

While I usually like to do my soup cooking in my Instant Pot, this recipe won’t fit in mine. So, you’ll need a large stock pot to make this one. If you don’t already own one, I highly recommend this 8.6 Qt stockpot from Duxtop<\/a>. It’s a good quality, heavy duty product that will last you many years of cooking, and suitable for any stovetop, electric, gas, and even induction cooktops.<\/p>\n\n\n\n

I usually buy my London broils in a twin pack, one which gets cooked whole, and the other which I cut into cubes before freezing for later use. But if you catch a good sale on roasts, you can do the same with just about any cut of beef roast, and use it in this recipe. You can usually get 2 pots of soup from a 4 to 5 LB roast.<\/p>\n\n\n\n

Since you are only using half of a head of cabbage in this recipe, you can either use the other half in another recipe, within the next few days, or cut it up and freeze it in a ziplock bag, for a future pot of soup.<\/p>\n\n\n

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Hungarian Cabbage Soup<\/h2>Recipe by April Russo<\/span>
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