Soup of the Bakony Outlaws

Soup of the Bakony Outlaws
Photo by Martha Holmberg


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

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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