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Lebbencsleves (lebbencs soup)
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| Artist: |
_ |
| Categories: |
European, Ham, Pork, Potatoes, Soups & Stews, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Flour, all-purpose | | | 1 ea Eggs | | | Salt | | 1
| lbs | Potatoes, peeled | | 2
| quart | Broth, beef | | 1/4
| lbs | Bacon, smoked, diced | | 1
| small | Onions, minced | | | 1 ea Pepper, green, sliced thin | | 1
| tbsp | Paprika | | 1
| med | Tomato, peeled, chopped |
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Procedures:
| 1 | Knead flour, egg and pinch of salt into a hard dough. | | 2 | Roll very thin and dry for about 2 hours. | | 3 | Texture should be almost like a stiff blotting paper. | | 4 | Cut potatoes into ?cubes, cook in 2 quarts broth for about 10 minutes. | | 5 | Fry diced bacon over low heat. | | 6 | Remove cracklings and set aside. | | 7 | Put onion and broken chips of dough in remaining fat. | | 8 | Brown the onion and noodle pieces together over low heat for 5-10 minutes. | | 9 | Add 1 teaspoon salt, green pepper, potatoes with broth, paprika, tomato and crackling pieces. | | 10 | Cook everything gently until potatoes and noodle pieces are done, which should be another 5-10 minutes. | | 11 | Adjust salt |
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