| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Hungary, Soups/stews, Archived | 8 | Servings | |
INGREDIENTS
| 1/2 | lb | Dried cranberry beans |
| 1 | lb | Kolbasz |
| 4 | qt | Water |
| 4 | Peppercorns | |
| 1/2 | Onion; diced | |
| 1 | tb | Bacon drippings |
| 1 | tb | Flour |
| 1 | Onion; minced | |
| 1/2 | pt | Sour cream |
| 1 | tb | Flour |
INSTRUCTIONS
ROUX THICKENER Wash beans. Soak overnight and cook with kolbasz in a soup kettle along with onion and salt and peppercorns to taste. When beans and meat are cooked, make roux: Brown roux ingred. til brown in color and add 1 c. water; bring to a boil. Add this to soup and cook about 5 minutes until soup comes back to a boil. Take 1/2 pt. sour cream which is at room temperature. Mix in 1 tb. flour to thicken. To sour cream, add hot soup, 1 tablespoon at a time, and mix well until cream is thinned, then add to hot soup (prevents curdling). Bring back to gentle boil, then turn heat off. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God specializes in surprise endings”