Recipes for the Web

Barrington Software Incorporated

Soup of the Bakony Outlaws

Serves four as a meal or eight as a first course.

3 Tbs. oil

2 onions, cut in 1/4-inch dice

2 oz. bacon, cut in 1/4-inch dice

1-1/2 Tbs. sweet paprika (see Sources)

8 oz. thin veal cutlet, cut in 1/4-inch dice

2 to 3 cups homemade or low-salt canned chicken stock

2 medium carrots, cut in 1/4-inch dice

2 medium turnips, cut in 1/4-inch dice

8 oz. mushrooms, cut in 1/4-inch dice

2 medium potatoes, cut in 1/4-inch dice

2 medium tomatoes, peeled, seeded, and cut in 1/4-inch dice or 4 canned seeded, chopped

tomatoes

Salt and freshly ground black pepper

1 cup sour cream

2 Tbs. all-purpose flour

1 cup heavy cream or crème fraîche

3 Tbs. snipped fresh dill, plus small sprigs for decoration

Heat the oil in a large saucepan or Dutch oven and cook the onions and bacon over medium heat

until the onions start to color, 10 to 15 min. Stir in the paprika and cook, stirring, another 2 min. to

release and develop its flavor. Add the veal and just enough stock to cover it. Cover the pan and

simmer for 20 min.

Add the carrots, turnips, mushrooms, potatoes, tomatoes, and more stock, reserving about 1 cup;

don't worry if the liquid doesn't cover the vegetables at this point. Season with salt and pepper.

Bring to a boil, reduce the heat, and simmer until the vegetables are tender, another 20 min. Add a

little more stock if the soup looks too dry during cooking, bearing in mind that more liquid will be

added later.

Put the sour cream in a small bowl and stir in the flour with a fork or whisk; stir in the cream. Pour

this into the soup and bring it to a boil, stirring constantly. Simmer for 2 min. Taste and adjust the

salt and pepper. Just before serving, stir in the chopped fresh dill and toss some sprigs on top for

decoration, if you like.

From FineCooking

www.cooken.com

www.barringtonsoftware.com