June Meyer’s Authentic Hungarian Beef Soup (husleves)

Dull. I find, by experience, that, let me make Resolutions, and do what I will, with never so many inventions, it is all nothing, and to no purpose at all, without the Spirit of God; for if the Spirit of God should be as much withdrawn from me always, as for the week past, notwithstanding all I do, I should not grow, but should languish, and miserably fade away. I perceive, if God should withdraw his Spirit a little more, I should not hesitate to break my Resolutions, and should soon arrive at my old state. There is no dependence on myself.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats	Hungarian	Beef, Hungary	4	-6

INGREDIENTS

2	lb	Beef chuck
		in one piece
5	qt	Cold water
3	t	Salt
1/2	t	Black pepper corns
6		Whole carrots, cleaned
3		Ribs of celery
		cut in half
3		Parsley root, peeled
		cut in half and
		parsley greens
2		Parsnips, peeled
		cut in half
3		Onions washed but
		unpeeled
6		Whole cloves
3		Potatos, peeled
		and halved

INSTRUCTIONS

This is a traditional winter soup. It is served in three courses.
First the broth is served with fine or broad egg noodles. Then the
meat and vegetables are served along with a cold sourcream and
horse-radish sauce. This is a slow cooking soup, that tastes
wonderful. It is worth the time it takes. It makes a cold winter day
cosy. This serves a family.  Regards, June Meyer.  Sear meat in pot.
(This gives greater flavor and color) Cover with  water. Let it come to
a boil and skim the foam off. Add salt, pepper  corns, and let simmer
for 1 hour. Stick 2 cloves into each onion. Add  the carrots, celery,
parsley root and greens, parsnips and onions.  Cover and simmer slowly
for about 2 hours. Add potatos last hour of  cooking.  Serve strained
soup broth with drained cooked egg noodles. Arrange  vegetables and
meat on serving platter. Serve meat and vegetables  with Sour Cream and
Horse-Radish sauce, Tomato Sauce or Dill Sauce.  Add some crusty bread
and enjoy a wonderful meal. Serves 4 to 6.  If you try one of my
recipes please tell me what you think. E-Mail me  at:
june4@interaccess.com WALT Posted to EAT-L Digest 25 November 96  Date:
Tue, 26 Nov 1996 22:50:04 -0500  From:    Walt Gray
<waltgray@MNSINC.COM>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1132 Calories From Fat: 707 Total Fat: 78.4g Cholesterol: 233.6mg Sodium: 1989.9mg Potassium: 1526.9mg Carbohydrates: 44g Fiber: 11.7g Sugar: 15.7g Protein: 61.5g