Creamy Cabbage Soup

This creamy cabbage soup is a dear, sour-cream-thickened, tart soup of Székely cooking – it takes its Hungarian name ("lucskos") from its abundant, "sloppy" liquid.

1. Sweat the finely chopped onion glassy in the oil.

2. Add the thinly sliced cabbage and the carrot cut into rounds, and fry them together for a few minutes.

3. Pour in the water, add the crushed garlic, season with salt and pepper, and cook it tender (about 25-30 minutes).

4. Mix the sour cream smooth with the flour, loosen it with a few spoons of hot liquid, then pour it into the soup, stirring constantly, and boil together for 3-4 minutes.

5. Finally stir in the finely chopped fresh dill, and serve hot.

Tip: Always temper the sour cream first with a few spoons of hot liquid before pouring it into the soup – this way it does not split.