June Meyer's Authentic Hungarian Beef Soup (H

* Exported from MasterCook *

JUNE MEYER'S AUTHENTIC HUNGARIAN BEEF SOUP (H

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Beef chuck,
-in one piece
5 qt Cold water
3 ts Salt
1/2 ts Black pepper corns
6 Whole carrots, cleaned
3 Ribs of celery,
-cut in half
3 Parsley root, peeled,
-cut in half and
-parsley greens
2 Parsnips, peeled,
-cut in half
3 md Onions washed but
-unpeeled
6 Whole cloves
3 Potatos, peeled
-and halved

This is a traditional winter soup. It is served in
three courses. First the broth is served with fine or
broad egg noodles. Then the meat and vegetables are
served along with a cold sourcream and horse-radish
sauce. This is a slow cooking soup, that tastes
wonderful. It is worth the time it takes. It makes a
cold winter day cosy. This serves a family.

Regards, June Meyer.

Sear meat in pot. (This gives greater flavor and
color) Cover with water. Let it come to a boil and
skim the foam off. Add salt, pepper corns, and let
simmer for 1 hour. Stick 2 cloves into each onion. Add
the carrots, celery, parsley root and greens, parsnips
and onions. Cover and simmer slowly for about 2 hours.
Add potatos last hour of cooking.

Serve strained soup broth with drained cooked egg
noodles. Arrange vegetables and meat on serving
platter. Serve meat and vegetables with Sour Cream and
Horse-Radish sauce, Tomato Sauce or Dill Sauce. Add
some crusty bread and enjoy a wonderful meal. Serves 4
to 6.

If you try one of my recipes please tell me what you
think.
E-Mail me at: june4@interaccess.com
WALT



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