| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hungarian |
Soups/stews, Chicken, Beef/veal, Hungary, Archived |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Frying chicken, skinned and cut in pieces |
| 2 |
|
Turkey legs, skinned |
| 1 |
lb |
Of boneless beef stew meat |
|
|
16-20 black peppercorns |
| 1 |
|
Whole nutmeg |
| 1 |
|
Beef bouillon cube |
| 1 1/2 |
ts |
Salt |
| 3 |
qt |
Water |
| 2 |
|
Parsley roots with greens |
| 6 |
|
Carrots |
| 1 |
|
Leek |
| 1 |
|
Onion with skin |
| 3 |
|
Cloves garlic |
| 1 |
|
Kohlrabi |
| 2 |
|
Stalks celery |
| 3 |
|
Sprigs of dill |
| 1 |
|
Tomato |
| 1 |
|
Green pepper |
| 12 |
oz |
Soup noodles |
INSTRUCTIONS
Put all of the meat into the soup pot and add the peppercorns, nutmeg,
bouillon cube, and salt. Cover with water and bring to a boil. Clean the
vegetables, discarding seeds and tops, except for the parsley root, the
leaves of which should be used. Cut into large even chunks. After the meat
has simmered for an hour, add the vegetables and cook gently for another
hour or until both meat and vegetables are done. Cook the noodles
separately and drain. To serve the meat Hungarian style, spoon noodles into
soup bowls, and spoon broth over them for the soup course. The meat and
vegetables should be served with crusty black bread as the entree. Hearty
Hungarian Peasant Soup
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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