Hungarian Cabbage Soup with Hortobágyi Pancakes

Fry the chopped onion in hot lard. Stir in paprika powder and deglaze with white wine. Pour in stock or soup, stir in sauerkraut and add remaining ingredients except for the potato. Simmer for about 20 minutes until cabbage is nice and soft. Season to taste and thicken with raw grated potato. Simmer for another 5 minutes. Finally, remove the bacon. For the pancake filling, sauté the chopped shallot in hot butter until light. Finely dice the leftover roast and mix in. Sauté briefly and pour in the jus. Let it boil down completely. Add herbs and season with salt and nutmeg. For the pancakes, mix all the ingredients and bake two pancakes at a time in hot butter. Cut the pancakes into squares and cut them into 6 small rectangles. Spread each with filling and roll up. Place in a buttered baking dish, brush with butter and gratinate briefly at maximum top heat (or under the grill coil). Serve the really hot soup in preheated plates, place the pancakes inside and garnish each with a tablespoon of sour cream and a few marjoram leaves.

Preparation Tip:

Finally, a juiced red bell pepper is stirred in to harmoniously round off the taste. The cabbage soup becomes a hearty snack if you add chopped Debreziner sausages to it.

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