Tag: soup

Csókakői Kolbászleves – Hungarian Sausage Soup Recipe with Vegetables and Poached Egg

Ingredients (4 servings):

  • 3 medium carrots
  • 1-2 medium parsley root
  • 1 smaller celery root
  •  small turnip
  • 1 onion
  • 6 tbsp of oil
  • 1 small bouquet of parsley
  • 1.5 litres of bone soup (can be made from soup cubes)
  • half a lemon’s juice
  • salt and freshly ground black pepper to taste
  • vinegar
  • 4 eggs
  • 1 heaped tablespoon of flour
  • 150 grams of sour cream
  • 20 dkg Csabai Hungarian sausage

Preparation method:

  1. Cut the carrots, parsley root, celery and turnip into 1-2 cm cubes.
  2. Chop roughly the onion.
  3. Chop roughly the parsley leaves.
  4. Slice the sausage into 1/2 cm thick.
  5. Heat the oil in large soup pot and sweat the chopped onions until translucent.
  6. Add the sausages and fry for another 3-4 minutes.
  7. Add the diced vegetables and stir fry them for 7 minutes.
  8. Add the bone broth, lemon juice, chopped parsley leaves, season with salt and freshly ground, bring to boil. Cook for 30 minutes or until the vegetables are cooked through.
  9. Meanwhile, prepare the poached eggs. In a smaller pot bring to boil salted water with vinegar.
  10. Over low heat, add the eggs one by one. Spoon the whites around the yolk to make them more perfect and stir the water to move them around.
  11. Cook for 2 minutes and remove with a slotted spoon. Keep them in lukewarm water until serving.
  12. Mix smoothly the flour with the sour cream, add a bit cold water if too thick. Add a ladle of soup from the hot pot, stir it well and then pour it into the soup pot and cook for 2-3 more minutes stirring.
  13. Serve the soup in large saucers, topped with a poached egg in each.

Mutton Soup Recipe – Hungarian Style

Ingredients (6 servings):

  • 1 kg smaller pieces of mutton
  • 1 head of garlic
  • 2 eggs
  • 300 g tomato paste
  • 500 g sour cream
  • 1-2 tablespoons fruit vinegar
  • salt and pepper to taste
  • 2 red hot chilli peppers
  • a few green onions

Preparation method:

  1. Clean the garlic cloves but do not chope them.
  2. Wash the mutton pieces and place them in a large pot together with the whole garlic cloves and one of the chilli peppers.
  3. Add enough water to cover them all, bring to boil and cook for two hours.
  4. Towards the end add the tomato juice, water if needed to replenish the evaporated liquid and season with salt and pepper.
  5. When the meat is tender and cooked, add the sour cream to the pot.
  6. Break the eggs straight into the pot and keep stirring constantly so the eggs will shred in the soup and cook for another 2 minutes.
  7. Add 1-2 tablespoons of fruit vinegar to adjust the taste to your liking.
  8. Slice thinly the remaining chilli pepper and the green onions.
  9. Serve the soup in saucers topped with the sliced chilis and green onions.

Hot Zucchini and Basil Cream Soup Recipe

Hot Zucchini and Basin Cream Soup Recipe

Ingredients (4 servings):

  • 4-5 garlic clovesHot Zucchini and Basil Cream Soup Recipe
  • a bunch of green onion (2-3 of them)
  • 50 g butter
  • 2 medium zucchinis
  • 2 green chilli peppers
  • a bunch of basil leavesHot Zucchini and Basil Cream Soup Recipe
  • 100 ml heavy cream
  • 100 g goat cheese

Preparation method:

  1. Chop coarsely the garlic.
  2. Chop the green onions.
  3. Slice thinly the green chillies.
  4. Grate the zucchinis.
  5. Grate the goat cheese.Hot Zucchini and Basil Cream Soup Recipe
  6. Melt the butter in a soup pot.
  7. Add the chopped garlic and the onions’ white ends. Fry for 1-2 minutes over medium-low temperature.    
  8. Add the rest of the green onions, green chillies, grated cheese, grated zucchini, basil leaves.
  9. Add water so it covers the ingredients but just, and cook for a few(3-5) minutes until the zucchini is cooked through.
  10. Add the cream and bring it to boil for a final time for a few seconds.Hot Zucchini and Basil Cream Soup Recipe
  11. Serve the soup while still hot topped with a few extra sticks of goat cheese and some basil leaves.Hot Zucchini and Basin Cream Soup Recipe