Soup of the Bakony Outlaws

Ingredients

• 3 Tbs. oil
• 3 Tbs. snipped fresh dill, plus small sprigs for decoration
• Salt and freshly ground black pepper
• 2 medium tomatoes, peeled, seeded, and cut in ¼-inch dice or 4 canned seeded, chopped tomatoes
• 2 medium potatoes, cut in ¼-inch dice
• 8 oz. mushrooms, cut in ¼-inch dice
• 2 to 3 cups homemade or low-salt canned chicken stock
• + 9 more ingredients
• • 8 oz. thin veal cutlet, cut in ¼-inch dice
  • 1-½ Tbs. sweet paprika
  • 2 onions, cut in ¼-inch dice
  • 2 Tbs. all-purpose flour
  • 2 medium carrots, cut in ¼-inch dice
  • 1 cup heavy cream or crème fraîche
  • 1 cup sour cream
  • 2 medium turnips, cut in ¼-inch dice
  • 2 oz. bacon, cut in ¼-inch dice

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 ...

View full recipe at Fine Cooking