Soup of the Bakony Outlaws

Soup of the Bakony Outlaws
Photo by Martha Holmberg


  • 2 medium turnips, cut in ¼-inch dice
  • 2 oz. bacon, cut in ¼-inch dice
  • 3 Tbs. snipped fresh dill, plus small sprigs for decoration
  • 2 onions, cut in ¼-inch dice
  • 1 cup heavy cream or crème fraîche
  • 2 Tbs. all-purpose flour
  • 2 medium carrots, cut in ¼-inch dice
  • + 9 more ingredients
    • 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
    • 8 oz. thin veal cutlet, cut in ¼-inch dice
    • 3 Tbs. oil
    • Salt and freshly ground black pepper
    • 1-½ Tbs. sweet paprika
    • 1 cup sour cream

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


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