Side Pannel
Hungarian Lentil Soup
Ingredients List
- 1 lb Dried lentils; washed and
- -picked over, drained well
- 1/4 c Lard; bacon drippings or oil
- 2 md Onions; chopped
- 1 Parsnip or parsley root;
- -chopped
- 2 md Carrots;, sliced
- 1 c Sliced celery
- 8 c Water
- 1 ts Salt; or to taste
- Several whole black
- -peppercorns
- 2 Whole cloves
- 2 Bay leaves
- 1 lg Potato;, peeled and grated
- 2 lg Or 4 small sausage links
- -(prick skins with; fork)
- 2 tb Good vinegar
Directions
In a large pot, heat fat and add carrots, root vegetables 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.
NOTES : 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 rivulets, 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 cemetery 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 ho
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.
NOTES : 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 rivulets, 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 cemetery 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 ho
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