Hungarian Soup
Yield
1 batchPrep
30 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts | water |
*
|
| 2 | large |
potatoes
firm |
|
| 4 | each | carrots |
|
| 3 | small | onions |
|
| 2 | each | celery stalks |
|
| ½ | cup | pearl barley |
|
| 1 | cup |
split green peas
dried |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | teaspoon | herbal salt | * |
| 2 | tablespoons | butter |
|
| ½ | cup | white wine |
*
|
| 1 | teaspoon | liquid smoke |
*
|
| 2 | cups | vegetable juice cocktail |
|
| ¼ | teaspoon | red hot pepper sauce |
|
| 2 | tablespoons | butter |
|
| 1 | tablespoon | all-purpose flour |
|
Trans-fat Free, High Fiber
Directions
Prepare vegetables, cutting the onion and celery fine and leaving the potatoes and carrots in fairly large pieces.
Bring barley and peas to rolling boil in water.
Add vegetables, wine and seasonings; simmer until barley and all the vegetables are very tender, about 2 to 2½ hours.
About thirty minutes before serving, add the vegetable juice or vegetable stock and a "roux" made of the butter and flour.
Watch carefully as the soup thickens, lest it stick to the pot.
Comments
