Loading…
Wednesday, December 17, 2014
Current Weather
Loading Current Weather....
HomeHome
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

Dressing

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



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.








Poll