HUNGARIAN HANGOVER SOUP by CHEF DAN serves 40

MY SISTER MARYLEE TOLD BERDENE AND I ABOUT A GREAT SANDWICH SHOP ON HIGHWAY 99 JUST SOUTH OF COSTCO. CALLED " GRINDERS" WE SHARED A PORTOBELLO MUSHROOM SANDWICH. WOW. THEY ALSO HAD HUNGARIAN HANGOVER SOUP. BEING A SOUP MAN I HAD TO KNOW WHAT THAT WAS. I ASKED ANDTHEY LET ME HAVE A LITTLE BOWL. I HAD TO HAVE THAT RECIPE FOR THE SOUP KITCHEN. THEY SAID IT IS A RECIPE HANDED DOWN FROM PAST GENERATIONS. THE INGREDIENTS THEY SAID HAD CABBAGE AND SAURKAUT. THAT'S ALL I NEEDED. HERE GOES.          CHEERS & HALLELUJAH

INGREDIENTS:

6 SMOKED HAM HOCKS
COLD WATER
10 BOULLON CUBES
6 ONIONS, CHOPPED
4 HEADS CABBAGE, SHREDDED
5 POUNDS, SAURKRAUT, WITH LIQUID
1(320Z)CAN DICED TOMATOES
1/2 CUP TOMATO PASTE
2 TEASPOONS CARAWAY SEEDS, CRUSHED
2 TEASPOON GROUND CAYENNE PEPPER
1/4 CUP PAPRIKA
14 BAY LEAVES
1/4 CUP CUMIN
1/2 CUP SUGAR
1/4A CUP DRIED THYME

DIRECTIONS:

1. PUT HAM HOCKS AND 1 CUP OF ONIONS IN A LARGE STOCK POT. FILL WITH COLD WATER HALFWAY TO THE TOP OF THE POT.
2. COOK OVER-MEDIUM HEAT FOR ABOUT 1 TO 1/2 HOURS.
3. DRAIN STOCK INTO ANOUTHER STOCK POT, CUT MEAT OFF  HOCKS AND ADD TO STOCK(DISCARD SKIN, FAT, AND BONES FROM HOCKS)
4. REFRIGERATE OVERNIGHT
5. THE NEXT DAY SKIM OFF FAT.
6. COMBINE ALL INGREDIENTS INCLUDING THE REST OF THE ONION AND SIMMER FOR ABOUT 2 HOURS.
7 REMOVE BAY LEAVES
                 ENJOY DAN