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Somewhere in this upside down house, I have an old cookbook from Warsaw...it has a recipe for Hungarian Cabbage Soup in it, I will see if I can find it for you.

I know that soup had ground beef in it, in the meantime, perhaps Lady Fawnn could help us?

Ms.B

The only cabbage soup I do is one with bacon, chicken broth, onion, potatoes, optional other veggies, and cabbage. (In fact, that sounds good. I may have to make a low carb version of it tonight without the potatoes!)

Can't help you with the Hungarian version, although I seem to recall saving a recipe for one at one point that calls for some vinegar at the end of the cooking time. (I'll try to remember to do a "find" later tonight. I'm crashing right now. Sorry.)

Here's the only Hungarian thing I could find during a quick look-see. I've never tried this one. (I'd NEVER use beef bouillon cubes! YUCK!!! Minor's Beef Base.)

Hungarian Goulash

Recipe courtesy Elizabeth Molnar

1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons good quality sweet paprika (see cook's note)
2 cups warm water
2 cubes beef bouillon
2 whole tomatoes, canned
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream, plus more for plating
1 pound prepared spaetzle, as an accompaniment
Cucumber salad, as an accompaniment, recipe follows
Cook's Note: using good quality paprika is important. After about a year, paprika spice tends to lose its intensity. Use the best quality possible!

In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.

Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.

Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.

Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.

While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.

Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.

Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle on the side, adding an extra dollop of sour cream to each plate.

Cucumber Salad:
2 cucumbers
Seasoned salt
1/2 onion
1/2 cup white vinegar
1/4 cup water
2 teaspoons sugar
1/8 teaspoon sweet paprika
Pinch dill, dried or fresh (optional)
Dollop sour cream (optional)

Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.

In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.

Cook's secret: make the cucumbers before the goulash and it will be perfectly marinated by the time you are done making the stew!

Serve with a sprinkle of dill and a little dollop of sour cream if desired.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Yield: 4 to 6 servings
Prep Time: 45 minutes
Cook Time: 2 hours
Difficulty: Medium

I'd love to see the recipe--but do NOT hurt yourself looking for it.

You mentioned you had the sniffles? Nothing better than a great big glass of Orange Juice mixed with a great big glass of peach schnapps. :-) Get your vitamin C and your rest vitamin all at the same time. :-)