Hungarian Night Owl soup
Source of Recipe
the web
Recipe Introduction
Traditionally served after an all-night party to fend off next-day
hangovers, this hearty soup is awfully good in a sour meaty way for a
cosy winter dinner.
List of Ingredients
10 ounces ham shank, cooked in water to produce smoked meat stock (it's
very salty--save for another use or toss out)
2 Tablespoons butter
1 large onion, chopped
2 teaspoons paprika
2 Tablespoons water
2 cups sauerkraut, drained, rinsed, and chopped (reserve juice)
4 cups reserved sauerkraut juice
4-6 cups meat stock with a little smoked meat stock (above) thrown in
6 potatoes, peeled and cut into pieces
bay leaf
pepper to taste
1 cup sour cream
5 ounces spicy dried sausage, diced (Debrecen sausage is made of pork,
beef, and paprika and stays soft even though it is dry)
Garnish: chopped parsleyRecipe
Boil the smoked meat in water for at least 30 minutes, letting it cool
in the broth. When cool, cut the meat into pieces and discard the bone,
reserving the liquid.
Melt the butter in a saucepan, toss in the onions and cook until golden.
Take the pan off the heat, add the paprika, and stir. Add the
Tablespoons of water and the sauerkraut, and put back on the heat,
stirring. Pour in the sauerkraut juice and stock, bring to a boil, and
add the potatoes, bay leaf, pepper, and the smoked meat pieces. Reduce
the heat and simmer for about 15-20 minutes, until the potatoes are
tender.
When ready to serve, stir in the sour cream and diced sausage and cook a
couple minutes. Ladle into bowls and garnish each with parsley.
|
|
member logon
