Soup of the Bakony Outlaws

Soup of the Bakony Outlaws
Photo by Martha Holmberg


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

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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