Hungarian Recipe – Bakony Outlaws Soup

2012/02/15 by Varga László

This is a traditional hungarian recipe, with its original name: Bakonyi Betyárleves.
Bakony is a densely forested hilly region northwest of lake Balaton famous in Hungary for their 19th century outlaws.

Ingredients (4 persons)

• 400 g smoked pork leg
• 100 g smoked bacon
• 200 g mushrooms
• 200 g root vegetables: carrots, parsley root, parsnip
• 1 onion
• 300 ml sour cream
• 2 tablespoons flour
• 1 tablespoon paprika
• a few parsley leaves
• 1 tomato
• Salt and pepper
• little oil

Preparation method:

In a pot with water put the smoked pork leg and cook for 2-3 hours until tender.
Dice the onions. Clean the vegetable and the mushrooms then dice the root vegetables into small cubes and slice the mushrooms.
Braise the onion in little oil, add the diced smoked bacon. Fry them adding salt, pepper, paprika and a bit of water.
Add the chopped vegetables, tomatoes and mushrooms and continue to fry until fragrant.
Remove the meat from the broth, debone it, then it cut it into cubes. Discard the bone.
Return the meat cubes and fried vegetables to the broth and cook for about 30 minutes, until tender.
Mix the flour with the sour cream, add to the soup and cook for another 10 minute to thicken.
Serve with some parsley leaves on top and with toasted bread. For some great toast you can fry the bread loafs in a pan with a little olive oil.