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Erőleves – Hungarian “Power” Soup Recipe

2012/02/10 by Varga László

Ingredients (4-6 persons):

  • 1,5 – 2 kg meaty pork bones
  • 200 g carrots
  • 100 g parsley roots
  • half of a small cabbage
  • 2 eggs
  • 100 ml tomato puree
  • 1 onion
  • 1 garlic clove
  • pepper and salt to taste


Preparation method:

  1. Cook the bones in a large pot of water for an hour, skimming from time to time.
  2. Grate the vegetables (carrot, parsley, cabbage, onion) and mix the with the 2 eggwhites.
  3. Add this mix to the broth, stir well.
  4. Continue to boil the broth for another 3-4 hours, then remove from heat and let it rest for 5 minutes.
  5. Sift the broth through gauze or a very fine mesh strainer.
  6. Serve in small bowls adding in each a raw egg yolk.

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