Palóc Soup - {Hungarian}

[Guest guest]

Old family recipe, I vegetarianized itusing the beefless strips.  Use any diced

seitan or you can use tempeh.

Steven

 

Palóc Soup - {Hungarian}

 

 

 

1 tablespoon olive

oil

 

2 onions, chopped finely

 

1 tablespoon paprika, a mix of sweet and hot according to your taste

 

1/4 cup water

 

1 package beefless strips

 

 

1/2 teaspoon freshly-ground black

pepper

 

2 bay leaves

 

1/4 teaspoon caraway

seeds

 

1 teaspoon salt

 

2 garlic cloves, finely minced

 

5 cups veg stock

 

1 pound green beans,

sliced into uniform bite-sized lengths

 

1 pound potatoes, cut small cubes

 

3 tablespoons flour, mixed with enough olive oil to blend and pour

 

1/2 cup sour cream,

whipped smooth

 

minced parsley for garnish

 

 

 

Heat the oil in a Dutch

oven, then toss in onion and sauté until golden brown. Sprinkle on the

paprika, stir in, then add the water to release all the flavor. Cook down until

the liquid has evaporated, . Stir in the pepper, bay

leaves, caraway, salt, and garlic. Cover and simmer over medium heat for about

25 minutes. The sauce should be thick by the end.Now toss in the beefless

strips.

 

 

Pour in the stock, bring to a boil, then add the potatoes and string beans,

reduce heat, and simmer for 30 more minutes.

 

When ready to serve, have the soup at a boil and whisk in the flour-oil

roux to thicken. Spoon the sour cream in -- NOT stirring, as you want the

creamlets to hold their shape, not blend in -- and allow to boil for 2 to 3

minutes.

 

Ladle into flat soup plates and top each with minced parsley.

 

Serves 4