Hungarian Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: meat from beef hock or calf, including marrow bones
(about 3-4 pieces, or part beef hock and part neck bones)
3-4 turnips
1-2 parsnips
3-4 carrots
1-2 stalks celery (including leaves)
small chunk cabbage
1 onion (yellow--with skin on. Score onion at ends.)
some parsley, if available
1 tomato (or can of tomatoes) (add ½ hour before done)
2-3 tsp. salt
1 tsp. pickling spice (not too much bay leaf)
some extra black peppercorns
3-4 extra whole cloves
1 red pepper (dried, from pickling spice)
Tie above spices in cloth bag or put in porous tea container so they can be removed easily when soup is done.
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Directions: |
Directions:Add water to meat and vegetables to cover and to amount of soup desired. Cover and simmer all afternoon. 45 minutes before done, add potatoes. 30 minutes before done, add tomatoes.
When done, strain off liquid into large pot, add fine noodles and cook 15-20 minutes or until noodles are done. Serve. After, serve boiled vegetables and meat with catsup or rhubarb or horseradish.
(The vegetables should be cut in large chunks suitable for serving separately after the soup course, if the dinner is to be served in the traditional way. If desired, however, the vegetables can be cut up in very small pieces and the soup served as is, with vegetables in it [the meat then has to be taken out and cut up also and then put back in, with bones and fat out]. Noodles would then be optional. Or barley could be substituted for noodles, and cooked with the vegetables for the amount of time indicated on the barley box.)
(Serves 6-8 persons) |
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Personal
Notes: |
Personal
Notes: This recipe came to us from Mom/Nana, typed by hand on thin, white paper many years ago, and has been copied here exactly as is. When our children were little it was always a Very Important Event when Michael would make this soup. First it had to be winter, preferably a particularly cold and blustery day. Next, there had to be a special trip to the market to buy the meaty shin bones and unusual vegetables like turnips and parsnips. Then it would simmer on the stove all afternoon, filling the house with a wonderful aroma. Finally, when it was time to eat, it always seemed so exotic to have a meal served in TWO courses: first the pale broth with very fine soup noodles floating in it, and then a hearty bowl of meat and vegetables that was ALWAYS served with Brooks catsup. But the best part of having Hungarian soup, for me and the children, was seeing Michael beam with pride as he dished it up, and hearing his happy recollections of all the times he enjoyed it when he was a boy.
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