Cuspajs
Submitted by teepee10
Cuspajs is a traditional Hungarian cabbage and potato soup finished with zafrig, a browned flour roux. Simple, hearty peasant cooking at its finest.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minCuspajs (sometimes spelled kuspajz) is old-world Hungarian comfort food. Cabbage cubes and green pepper get boiled until tender, potatoes go in next, and the whole pot gets finished with zafrig, a roux made from flour browned in fat.
It’s humble peasant cooking. No fancy ingredients, no long list of spices. Just cabbage, potatoes, and a rich, thickened broth that sticks to your ribs on a cold evening.
The zafrig is what transforms this from plain boiled vegetables into something with body and soul. It thickens the broth and adds a toasty depth that ties everything together.
Kitchen Tips
- Cut the cabbage into large, sturdy cubes so they hold their shape through boiling.
- Cook the potatoes just until tender. Overcooked potatoes will dissolve into the broth (not always a bad thing, but different).
- Make your zafrig in a separate pan: brown flour in oil or lard until golden, then pour the hot broth in slowly while stirring.
Ingredients
Directions
Select 1 firm head green cabbage and 1 green pepper.
Cut cabbage into large cubes.
Put cubes into large soup pot and barely cover with water.
Halve the green pepper and put on top of cabbage.
Salt to taste; boil until tender.
Add 2 cups cubed potatoes. Cook until potatoes are tender.
Pour over Zafrig and simmer for 10 minutes.
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