|
| |
| Soup of the Bakony Outlaws |
| Serves four as a meal or eight as a first course. |
| 2 onions, cut in 1/4-inch dice |
| 2 oz. bacon, cut in 1/4-inch dice |
| 1-1/2 Tbs. sweet paprika (see Sources) |
| 8 oz. thin veal cutlet, cut in 1/4-inch dice |
| 2 to 3 cups homemade or low-salt canned chicken stock |
| 2 medium carrots, cut in 1/4-inch dice |
| 2 medium turnips, cut in 1/4-inch dice |
| 8 oz. mushrooms, cut in 1/4-inch dice |
| 2 medium potatoes, cut in 1/4-inch dice |
| 2 medium tomatoes, peeled, seeded, and cut in 1/4-inch dice or 4 canned seeded, chopped |
| Salt and freshly ground black pepper |
| 1 cup heavy cream or crème fraîche |
| 3 Tbs. snipped fresh dill, plus small sprigs for decoration |
| Heat the oil in a large saucepan or Dutch oven and cook the onions and bacon over medium heat |
| until the onions start to color, 10 to 15 min. Stir in the paprika and cook, stirring, another 2 min. to |
| release and develop its flavor. Add the veal and just enough stock to cover it. Cover the pan and |
| Add the carrots, turnips, mushrooms, potatoes, tomatoes, and more stock, reserving about 1 cup; |
| don't worry if the liquid doesn't cover the vegetables at this point. Season with salt and pepper. |
| Bring to a boil, reduce the heat, and simmer until the vegetables are tender, another 20 min. Add a |
| little more stock if the soup looks too dry during cooking, bearing in mind that more liquid will be |
| Put the sour cream in a small bowl and stir in the flour with a fork or whisk; stir in the cream. Pour |
| this into the soup and bring it to a boil, stirring constantly. Simmer for 2 min. Taste and adjust the |
| salt and pepper. Just before serving, stir in the chopped fresh dill and toss some sprigs on top for |
| www.barringtonsoftware.com |
| |
|
Barrington
Software Incorporated