Hungarian Cabbage Soup

Hungarian Cabbage Soup

1/2 lb lean pork, cubed
oil
1 large onion, chopped
2 medium tomatoes, chopped
1 quart hot water
6 cups chopped cabbage
2 Tbs. flour
1 tsp. paprika
1/4 cup water
1 cup sour cream
salt, to taste

Place pork in soup kettle. Add a little oil if meat is lean. Cook
over low heat until meat is lightly browned. Add onion and cook until
transparent. Add tomatoes and hot water. Cover and simmer gently for
30 minutes. Add chopped cabbage and salt to taste. Cover and simmer
until meat and cabbage are tender. Combine flour, paprika and 1/4 cup
water to make a paste. Add to cabbage mixture and stir until smooth.
Simmer for two minutes. Add sour cream and heat through but do not
boil.