INGREDIENTS

INSTRUCTIONS

Hungarian soups are usually served in the fall and winter months. When ever
I make a large pot of soup in winter, the steam always condenses on the
windows. I then always think of a remote memory I have of playing by a low
window, water running down in little riverlets, and shadowy forms passing
by single file on the other side of the window, and the wonderful smell of
soup cooking. When I asked my mother about the memory she said that my
paternal grandmother had died in January 1936, and family and guests were
coming back from the cemetary after the burial. It was frigid out and
Hungarian soup, bread and Strudel was made to feed the frozen mourners. I
was two years old and that faint memory has stayed with me for my whole
life.
Never a separate course by itself, but always the main course. This is
another one of those hearty Peasant soups that is a complete meal by
itself. Serve it with some crusty bread, a chunk of cheese and a dark beer.
Serve in a large bowl steaming hot. Regards, June Meyer.
In a large pot, heat fat and add carrots, root vegetable and onions. Saute
until onions are golden. Add lentils, water, celery, and seasonings. Grate
the potato into the mixture and add sausage. Simmer covered 1 hour until
lentils and vegetables are tender. Remove bay leaves. Add vinegar just
before serving and adjust salt. Serve with a crusty bread and salad.
Mongol Soup
If you add one can of tomato paste and two cans of water to the above soup
and puree it, you will have made another soup called Mongo Soup. Try it, it
is good.
Serves 6 If you try one of my recipes please tell me what you think.
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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