I remember the first time I tried to make luscos. I was in a hurry and completely forgot about the cabbage – the most important part. It turned out good, but it wasn’t what it should have been, and I ended up with that disappointed look at the table. Since then, whenever I crave it or need to appease my husband after putting him to work in the yard, I know that if I pull out a pot of luscos with meat and skin, smelling of smoked goodness, he won’t say a word. To be fair, it’s not very complicated if you move quickly and don’t get lost among the vegetables.
It takes about 1 hour, maybe 1.5 hours at most if you’re like me and get distracted by spices. The quantities below yield about 5-6 servings, which is enough for a hearty family meal or leftovers for the next day (and I think it’s even better then). It’s nothing fancy, but you need to pay attention to the meat and the cabbage – the rest is easy.
For a hearty pot, I use:
1 small cabbage (1-1.2 kg, even smaller if you want it less dense)
500 g pork with skin (ribs, neck with skin, trotters – whatever you find with more gelatin)
200 g smoked bacon (optional, but adds flavor)
1 large onion (about 150 g, for base and sweetness)
1 carrot (80-100 g, also for sweetness and color)
1 red bell pepper (for aroma and color)
1 bay leaf (for flavor, don’t add two or it will go off)
100 ml oil (I use sunflower oil, but lard works too if you have it)
1 generous tablespoon of red pepper paste (or roasted pepper paste, if you have it)
1 teaspoon of hot paprika (I prefer to mix hot and sweet – it depends on your tolerance)
1 glass (200 ml) of tomato puree (for color and a bit of tang)
2 heaping tablespoons of white flour (to thicken the broth a bit)
1 tablespoon of dried thyme (or fresh, if you have it – it really makes a difference)
2-3 tablespoons of chopped parsley and dill (added at the end)
salt to taste
optional: sour cream, 1-2 tablespoons of rice (for those who want it heartier), a little apple cider vinegar at the end for tang
The meat with skin is essential; it gives flavor and texture. The smoked bacon… honestly, it doesn’t taste the same without it, but you can do without. The carrot and bell pepper add sweetness and color, and the onion is the base for any stew. I use flour and tomato puree to give the broth a bit of body, not just plain water. Thyme and dill… without them, it lacks charm, and without paprika, it’s not luscos. The rest is up to you.
1. Cut the meat into pieces as big as you like. If you have ribs, cut them between the bones; if you have pork trotters, slice them thickly. Cut the bacon into thicker slices so you can feel it while chewing. Heat a large pot, add the oil, throw in the meat and bacon, and brown them slightly, just enough to color them and render some fat. If you have lard, don’t hold back; it works even better.
2. Add the chopped onion, carrot, and bell pepper to the meat and bacon. Sauté for 2-3 minutes until the onion becomes glossy. You shouldn’t let them color too much, just soften them and release their flavor.
3. Add the pepper paste and paprika. Stir quickly to avoid burning the paprika. If it burns, it becomes bitter. That happened to me the first time; don’t make that mistake. Immediately pour in 2.5-3 liters of hot water.
4. When it starts to boil, add the shredded cabbage. Don’t chop it too finely, as it will soften while boiling and you won’t have anything to chew on. Toss in the bay leaf, thyme, and let it simmer over medium heat for about 15-20 minutes, not more. If you want rice, add it at the same time as the cabbage.
5. In the meantime, in a bowl, mix the tomato puree with the flour and a bit of water to avoid lumps. Pour this mixture into the pot when the cabbage is about halfway cooked (after 10-15 minutes). It doesn’t need to boil much longer after that, just enough to thicken everything.
6. Check the taste – add salt as needed. When the cabbage is still slightly crunchy and the meat is tender, turn off the heat. At the end, add the chopped parsley and dill. If you like, drizzle a bit of apple cider vinegar for tang, but it’s not mandatory.
7. At the table, add the sour cream directly to the plate, not in the pot, to avoid it curdling when reheating.
I make luscos quite often because it doesn’t require anything special. Pork with skin is easy to find, cabbage is cheap anytime, and smoked bacon can be kept in the freezer for months. You can adjust it to everyone’s preference: some like it more “brothy,” with more liquid, while others prefer it thicker, so you can scoop it with a spoon. For us, when someone comes hungry and I don’t know what to cook, more often than not, I get out of trouble with this big pot. It cooks quickly, you don’t have to stay glued to the stove, and the longer it sits, the tastier it gets. Plus, it’s not fussy – it works in summer and winter, after a day in the fields or a long day of lounging around.
Tips, variations, and serving ideas
Helpful tips:
Don’t boil the cabbage too much! If you let it get mushy, it turns stringy and loses its charm. 15-20 minutes is enough, even if it seems firm at first; it softens quickly when it sits in the broth.
Paprika should be added over the vegetables, but don’t let it burn. You’ll end up like me the first time and ruin the flavor.
If you add too much bacon, it can be a bit heavy on the stomach – some say to skip it altogether, but I think it’s not the same without it.
If you want to make it lighter, replace the fatty meat with leaner cuts, but… it won’t taste as good.
If you want to use sauerkraut, cut back on the salt and don’t add vinegar, as it will be tangy enough.
You can omit the flour if you want it gluten-free, but the broth will remain thinner.
Ingredient substitutions:
Smoked bacon: if you don’t have it, you can use kaiser or smoked hock. It’s not the same, but it still adds flavor.
Meat: you can use any pork with skin (even trotters or pork tail if you’re in the mood for a hearty stew). I’ve also made it with smoked ribs, and it turned out great.
Pepper paste: if you can’t find it, use more paprika and a bit of tomato paste, but also add some fresh bell pepper.
Flour: if you want it gluten-free, leave it out or replace it with cornstarch.
Rice: if you don’t want it, skip it, but if you have hungry kids, it’s a good option.
Recipe variations:
With sauerkraut instead of sweet cabbage, it turns out a bit spicier and tangier. In that case, don’t add vinegar and don’t salt it too much.
With more paprika and fresh hot peppers if you want it spicy for adults.
I once tried adding a bit of potato, but it seemed like it didn’t blend well with the rest. However, it works if you need more consistency.
Without meat – if you have vegetarians, just add more vegetables and oil, but it’s definitely not the same.
Serving ideas:
With thick sour cream directly in the bowl and homemade bread, I don’t think you need anything else.
It pairs perfectly with sliced red onion or some hot peppers.
Those who drink say it goes well with a shot of țuică or a cold beer, especially at the beginning of the meal.
For a complete menu, serve it alongside baked potatoes or a simple tomato salad, especially if it’s in season.
Frequently asked questions
Can I use other meat, not just pork with skin?
Yes, but it won’t have the same texture. I’ve tried it with lean pork, and it works, but the broth isn’t as “thick.” You can also use hock or smoked ribs, but it must be with skin; that’s where the magic is.
If I don’t have smoked bacon, can I make it without?
Sure, but it won’t have that smoky flavor. You can add a bit of another smoked meat, like kaiser or smoked hock, or skip it altogether. But… I recommend trying it at least once with bacon to see the difference.
Can I use sauerkraut?
Yes, but be careful with the salt and don’t add vinegar. Cut the sauerkraut thin, rinse it quickly if it’s too salty. The result will be a bit tangier and saltier, but good.
What do I do if it turned out too thick?
You can add hot water at the end to thin it out as much as you want. If you added too much flour or vegetables, this is the easiest way to fix it.
Can I freeze luscos?
Yes, it freezes well if you haven’t added sour cream directly to it. When reheating, it thickens a bit more, but you can add some water.
How long does it keep in the fridge?
About 3-4 days without any issues, if you haven’t eaten it all in the meantime. Reheat it over low heat, stirring, so the flour doesn’t stick to the bottom.
Nutritional values (approximately, per serving – without sour cream, without bread): about 300-350 kcal, with around 18 g protein, 25 g fat, 12-15 g carbohydrates (more if you added rice). It’s quite filling, but it’s not a calorie bomb if you don’t eat three bowls. Cabbage brings fiber, meat provides protein and fat, and if you skip the bacon or make it without flour, it’s lighter. However, it’s not a classic diet soup because the pork fat and flour increase the calories. Still, compared to other pork-based dishes, here you get full quickly with a smaller portion.
How to store and reheat
Luscos keeps very well in the fridge for 3-4 days, covered. The broth thickens overnight, so when reheating, you can add half a glass of water and mix well to prevent sticking. If you added sour cream directly to the pot (which I don’t recommend), don’t heat it too much, as it will curdle. It’s best to heat only what you’ll eat, over low heat, stirring frequently. You can also freeze it if you have a lot left – put it in small containers and thaw it in the fridge, then reheat it over low heat with a bit of water. The taste remains pretty much the same the next day, if not better, because the cabbage absorbs all the flavors. I eat it cold too, but I admit, not everyone appreciates that thicker texture the next day.
It takes about 1 hour, maybe 1.5 hours at most if you’re like me and get distracted by spices. The quantities below yield about 5-6 servings, which is enough for a hearty family meal or leftovers for the next day (and I think it’s even better then). It’s nothing fancy, but you need to pay attention to the meat and the cabbage – the rest is easy.
For a hearty pot, I use:
1 small cabbage (1-1.2 kg, even smaller if you want it less dense)
500 g pork with skin (ribs, neck with skin, trotters – whatever you find with more gelatin)
200 g smoked bacon (optional, but adds flavor)
1 large onion (about 150 g, for base and sweetness)
1 carrot (80-100 g, also for sweetness and color)
1 red bell pepper (for aroma and color)
1 bay leaf (for flavor, don’t add two or it will go off)
100 ml oil (I use sunflower oil, but lard works too if you have it)
1 generous tablespoon of red pepper paste (or roasted pepper paste, if you have it)
1 teaspoon of hot paprika (I prefer to mix hot and sweet – it depends on your tolerance)
1 glass (200 ml) of tomato puree (for color and a bit of tang)
2 heaping tablespoons of white flour (to thicken the broth a bit)
1 tablespoon of dried thyme (or fresh, if you have it – it really makes a difference)
2-3 tablespoons of chopped parsley and dill (added at the end)
salt to taste
optional: sour cream, 1-2 tablespoons of rice (for those who want it heartier), a little apple cider vinegar at the end for tang
The meat with skin is essential; it gives flavor and texture. The smoked bacon… honestly, it doesn’t taste the same without it, but you can do without. The carrot and bell pepper add sweetness and color, and the onion is the base for any stew. I use flour and tomato puree to give the broth a bit of body, not just plain water. Thyme and dill… without them, it lacks charm, and without paprika, it’s not luscos. The rest is up to you.
1. Cut the meat into pieces as big as you like. If you have ribs, cut them between the bones; if you have pork trotters, slice them thickly. Cut the bacon into thicker slices so you can feel it while chewing. Heat a large pot, add the oil, throw in the meat and bacon, and brown them slightly, just enough to color them and render some fat. If you have lard, don’t hold back; it works even better.
2. Add the chopped onion, carrot, and bell pepper to the meat and bacon. Sauté for 2-3 minutes until the onion becomes glossy. You shouldn’t let them color too much, just soften them and release their flavor.
3. Add the pepper paste and paprika. Stir quickly to avoid burning the paprika. If it burns, it becomes bitter. That happened to me the first time; don’t make that mistake. Immediately pour in 2.5-3 liters of hot water.
4. When it starts to boil, add the shredded cabbage. Don’t chop it too finely, as it will soften while boiling and you won’t have anything to chew on. Toss in the bay leaf, thyme, and let it simmer over medium heat for about 15-20 minutes, not more. If you want rice, add it at the same time as the cabbage.
5. In the meantime, in a bowl, mix the tomato puree with the flour and a bit of water to avoid lumps. Pour this mixture into the pot when the cabbage is about halfway cooked (after 10-15 minutes). It doesn’t need to boil much longer after that, just enough to thicken everything.
6. Check the taste – add salt as needed. When the cabbage is still slightly crunchy and the meat is tender, turn off the heat. At the end, add the chopped parsley and dill. If you like, drizzle a bit of apple cider vinegar for tang, but it’s not mandatory.
7. At the table, add the sour cream directly to the plate, not in the pot, to avoid it curdling when reheating.
I make luscos quite often because it doesn’t require anything special. Pork with skin is easy to find, cabbage is cheap anytime, and smoked bacon can be kept in the freezer for months. You can adjust it to everyone’s preference: some like it more “brothy,” with more liquid, while others prefer it thicker, so you can scoop it with a spoon. For us, when someone comes hungry and I don’t know what to cook, more often than not, I get out of trouble with this big pot. It cooks quickly, you don’t have to stay glued to the stove, and the longer it sits, the tastier it gets. Plus, it’s not fussy – it works in summer and winter, after a day in the fields or a long day of lounging around.
Tips, variations, and serving ideas
Helpful tips:
Don’t boil the cabbage too much! If you let it get mushy, it turns stringy and loses its charm. 15-20 minutes is enough, even if it seems firm at first; it softens quickly when it sits in the broth.
Paprika should be added over the vegetables, but don’t let it burn. You’ll end up like me the first time and ruin the flavor.
If you add too much bacon, it can be a bit heavy on the stomach – some say to skip it altogether, but I think it’s not the same without it.
If you want to make it lighter, replace the fatty meat with leaner cuts, but… it won’t taste as good.
If you want to use sauerkraut, cut back on the salt and don’t add vinegar, as it will be tangy enough.
You can omit the flour if you want it gluten-free, but the broth will remain thinner.
Ingredient substitutions:
Smoked bacon: if you don’t have it, you can use kaiser or smoked hock. It’s not the same, but it still adds flavor.
Meat: you can use any pork with skin (even trotters or pork tail if you’re in the mood for a hearty stew). I’ve also made it with smoked ribs, and it turned out great.
Pepper paste: if you can’t find it, use more paprika and a bit of tomato paste, but also add some fresh bell pepper.
Flour: if you want it gluten-free, leave it out or replace it with cornstarch.
Rice: if you don’t want it, skip it, but if you have hungry kids, it’s a good option.
Recipe variations:
With sauerkraut instead of sweet cabbage, it turns out a bit spicier and tangier. In that case, don’t add vinegar and don’t salt it too much.
With more paprika and fresh hot peppers if you want it spicy for adults.
I once tried adding a bit of potato, but it seemed like it didn’t blend well with the rest. However, it works if you need more consistency.
Without meat – if you have vegetarians, just add more vegetables and oil, but it’s definitely not the same.
Serving ideas:
With thick sour cream directly in the bowl and homemade bread, I don’t think you need anything else.
It pairs perfectly with sliced red onion or some hot peppers.
Those who drink say it goes well with a shot of țuică or a cold beer, especially at the beginning of the meal.
For a complete menu, serve it alongside baked potatoes or a simple tomato salad, especially if it’s in season.
Frequently asked questions
Can I use other meat, not just pork with skin?
Yes, but it won’t have the same texture. I’ve tried it with lean pork, and it works, but the broth isn’t as “thick.” You can also use hock or smoked ribs, but it must be with skin; that’s where the magic is.
If I don’t have smoked bacon, can I make it without?
Sure, but it won’t have that smoky flavor. You can add a bit of another smoked meat, like kaiser or smoked hock, or skip it altogether. But… I recommend trying it at least once with bacon to see the difference.
Can I use sauerkraut?
Yes, but be careful with the salt and don’t add vinegar. Cut the sauerkraut thin, rinse it quickly if it’s too salty. The result will be a bit tangier and saltier, but good.
What do I do if it turned out too thick?
You can add hot water at the end to thin it out as much as you want. If you added too much flour or vegetables, this is the easiest way to fix it.
Can I freeze luscos?
Yes, it freezes well if you haven’t added sour cream directly to it. When reheating, it thickens a bit more, but you can add some water.
How long does it keep in the fridge?
About 3-4 days without any issues, if you haven’t eaten it all in the meantime. Reheat it over low heat, stirring, so the flour doesn’t stick to the bottom.
Nutritional values (approximately, per serving – without sour cream, without bread): about 300-350 kcal, with around 18 g protein, 25 g fat, 12-15 g carbohydrates (more if you added rice). It’s quite filling, but it’s not a calorie bomb if you don’t eat three bowls. Cabbage brings fiber, meat provides protein and fat, and if you skip the bacon or make it without flour, it’s lighter. However, it’s not a classic diet soup because the pork fat and flour increase the calories. Still, compared to other pork-based dishes, here you get full quickly with a smaller portion.
How to store and reheat
Luscos keeps very well in the fridge for 3-4 days, covered. The broth thickens overnight, so when reheating, you can add half a glass of water and mix well to prevent sticking. If you added sour cream directly to the pot (which I don’t recommend), don’t heat it too much, as it will curdle. It’s best to heat only what you’ll eat, over low heat, stirring frequently. You can also freeze it if you have a lot left – put it in small containers and thaw it in the fridge, then reheat it over low heat with a bit of water. The taste remains pretty much the same the next day, if not better, because the cabbage absorbs all the flavors. I eat it cold too, but I admit, not everyone appreciates that thicker texture the next day.
Ingredients
1 small cabbage, 500 g pork with rind, 200 g smoked bacon, 1 onion, 1 carrot, 1 red bell pepper, 1 bay leaf, 1 cup tomato juice, 1 tablespoon red pepper paste, 1 teaspoon hot red paprika, 2 tablespoons white flour, 1 tablespoon chopped thyme, parsley, and dill, 100 ml oil, salt, sour cream, apple cider vinegar - optional