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Hungarian soup
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| Artist: |
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| Categories: |
Eastern European, Hungarian, Soups & Stews, Vegetables, Vegetarian |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3
| quart | Water | | 2
| large | Firm potatoes | | 4
| | Carrots | | 3
| small | Onions | | 2
| | Stalks celery | | 1/2
| cup | Barley | | 1
| cup | Dried green split peas | | 1/2
| tsp | Freshly ground black pepper | | 1
| tsp | Herbal seasoned salt | | 2
| tbsp | Butter | | 1/2
| cup | White wine (Sauterne or | | | -- Chardonnay quite nice) | | 1
| tsp | Liquid smoke | | 2
| cup | V-8 cocktail juice (or | | | -- juice from previously | | | -- cooked vegetables) | | 1/4
| tsp | Tabasco sauce | | 2
| tbsp | Butter | | 1
| tbsp | Flour |
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Procedures:
| 1 | Prepare vegetables, cutting the onion and celery fine and leaving the potatoes and carrots in fairly large pieces. | | 2 | Bring barley and peas to rolling boil in water. | | 3 | Add vegetables, wine and seasonings; simmer until barley and all the vegetables are very tender, about 2 - 2 ?hours. | | 4 | About thirty minutes before serving, add the v-8 juice or vegetable stock and a "roux" made of the butter and flour. | | 5 | Watch carefully as the soup thickens, lest it stick to the pot |
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