Hungarian cabbage and meatball soup

Serves 4

Paprika is used a lot in Hungarian cooking. It's made, not of chillies as some may think, but ground aromatic, sweet red peppers. There are various strengths of paprika on the market, including the Spanish pimenton. This also comes in different strengths and you can use that instead of paprika, but it's best to choose the sweet one.

Paprika is used a lot in Hungarian cooking. It's made, not of chillies as some may think, but ground aromatic, sweet red peppers. There are various strengths of paprika on the market, including the Spanish pimenton. This also comes in different strengths and you can use that instead of paprika, but it's best to choose the sweet one.

1 onion, peeled and roughly chopped
2 cloves of garlic, peeled and crushed
1/2tsp caraway seeds
1tsp thyme leaves
2tsp paprika, preferably sweet
2tbsp olive oil
1tbsp plain flour
1.5 litres beef stock
200g tin of chopped tomatoes
Half a head of Savoy cabbage, cut into rough 3cm chunks
150ml soured cream to serve
1tbsp vegetable or corn oil

for the meatballs

250g minced fatty pork, like belly
70g fresh white breadcrumbs
1tbsp chopped parsley
Salt and freshly ground black pepper
1tsp paprika

Gently cook the onion, garlic, caraway, thyme and paprika in the olive oil for 2-3 minutes, stirring every so often. Add the flour and stir well, then gradually stir in the stock and the chopped tomatoes, bring to the boil, season and simmer gently for 45 minutes.

Meanwhile, make the meatballs by mixing all the ingredients together and seasoning. Mould them into 12 balls then fry them in the vegetable oil over a high heat, turning them, until they are golden brown all over, then drain on kitchen paper.

Add the meatballs to the soup with the cabbage and simmer for another 15 minutes or so until the cabbage is cooked. Serve with sour cream on the side or spooned on top.