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Published: Tuesday, 3/6/2001

Hungarian Soup

5-6 beef shanks

1 gallon water

1 large onion, chopped

4 carrots, peeled and sliced

5 potatoes, peeled and diced

4 stalks celery, chopped

1 bunch parsley, chopped

1 tomato, chopped

1 green pepper, chopped

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon saffron

1 tablespoon paprika

Dressing (recipe follows)

1 head of cabbage, cored and blanched

Cook beef shanks in water for 1 hour. Strain off scum. Clean and cut onion, carrots, potatoes, celery, parsley, tomato, and green pepper. Add to soup with seasonings. Let simmer.

Make dressing. Separate cabbage leaves. Place spoonfuls of dressing on cabbage leaves on top of soup. When dressing is cooked enough to hold its own shape, pull out the cabbage leaves that are under it and let the dressing set on top of soup. Simmer for 2 hours.

Yield: 20 servings


2 pounds of chicken liver

1 chopped onion

1 cup butter

10 raw eggs

3 cups bread crumbs

Salt to taste

Chop or blenderize chicken liver (raw). Saute one onion in butter and add liver. Then add raw eggs and bread crumbs and salt to taste. Fill blanched cabbage leaves and roll. Proceed according to soup recipe.

Source: Helen Torda

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