Cabbage soup with dill, pork knuckle and pork belly flank

Ingredients (for 8 people):

• 40 dkg pork belly flank,
• 40 dkg pork knuckle, deboned, skin on
• 10-15 dkg smoked bacon,
• 1 large onion,
• 1 tablespoon of quality paprika,
• salt,
• 4 cloves garlic or 1 heaping teaspoon Univer garlic paste,
• 1 level teaspoon caraway,
• 1 tsp of Univer Red Gold spicy or Erős Pista,
• 1 kg sour cabbage,
• 1 teaspoon of seasoning powder,
• 20 dkg fine sausage (alternatively, Frankfurter or debrecener),
• a handful of rice (10 dkg),
• 1 heaped tablespoon pork fat or 4 tablespoons oil,
• 1 heaped tablespoon of wheat flour,
• 300 ml sour cream,
• half bunch dill

Preparation:

Chop the pork belly flank and the pork knuckle to 2-2.5 cm cubes, dice up the bacon and chop up the cleaned onions. Throw the bacon into a cauldron and render the fat by stirring over moderate heat. Add the onion and sauté while stirring it, add the two types of meat and roast until becoming white.

Sprinkle with red paprika, stir and immediately add water until it is almost completely covered. Add salt - begin with 1 heaped tablespoon - and season with caraway finely chopped with garlic (If you use Garlic Paste, caraway should be chopped up separately) and Red Gold. Cover and steam it over medium heat for about 45 minutes until it is half-tender topping up with water all the time.

If you find the sour cabbage too sour, soak it slightly or you may also shorten it with a few cuts. Stir it with the half-tender meat, add seasoning powder and water until it is covered two fingers deep. Bring it to a boil over high heat, then cover it leaving a small opening. Lower temperature (lift up cauldron) and add the sliced sausage and the thoroughly cleaned rice after about 20 minutes of cooking. Add water until it is covered again 2-3 fingers deep, then continue to cook until tender, which takes about another 25 minutes.

Meantime, prepare a yellow roux from fat and flour and let it cool. If you only have one cauldron, make this roux the night before and bring it to where cooking takes place.

Once the roux has cooled down, stir in the sour cream and a little cold water until smooth. Thicken the soup with this mixture, add salt and pepper as necessary and finally add the dill for seasoning.

Useful advice from Univer:

You can give your soup more punch with the following Univer products: mild Red Gold, mild or spicy Goulash Paste, Édes Anna and meat stew seasoning paste.

Cooking 1-2 slices of smoked meat into the soup will also give it a boost in terms of its taste.