Hungarian Soup

Ingredients

• 1 cup of German lentils
• 2 cups of cold water or vegetable stock
• 6 cups of hot water or stock
• 1 tablespoon of butter
• 1 small onion
• 1 tablespoon of flour
• 1 clove of garlic
• 1/2 cup of diced potatoes
• 1 tablespoon of lemon juice or reduced vinegar
• season well with salt and pepper

Method

1. 1

   Put lentils in a saucepan with cold water or vegetable stock, and let boil for an hr.

2. 2

   If the water is absorbed before the lentils are tender, add a little more.

3. 3

   At the end of the hr., pour over them hot water or stock.

4. 4

   In a frying-pan, melt butter, add chopped onion, flour, and garlic.

5. 5

   When browned, add to the soup with diced potatoes.

6. 6

   Let simmer gently for 0.5 hr., then press through a sieve, return to the fire, season, and add lemon juice or vinegar before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 125. The excerpt below is the record exactly as published.

HUNGARIAN SOUP.— Put 1 cup of German lentils in a saucepan with 2 cups of cold water or vegetable stock, and let boil for an hr. If the water is absorbed before the lentils are tender, add a little more. At the end of the hr. pour over them 6 cups of hot water or stock. Put 1 tablespoon of buttej* in a frying-pan, 188 SOUP and when melted add 1 small onion, chopped fine, and 1 table- spoon of flour and 1 clove of garlic. When browned add this to the soup, and at the same time put in J^ cup of diced potatoes. Let simmer gently for J/^ an hr., then press through a sieve, return to the fire, season well with salt and pepper, and add 1 tablespoon of lemon juice or reduced vinegar before serving. — Mrs. Roger Rawlings, Chicago Heights, 111. SOUP FOR INVALID.— Cut in small pieces 1 lb. of beef or mutton, or a part of both; boil gently in 2 qts. of water; and skim, and when reduced to a pt. strain it and season with a little salt, and take a teacup at a time. — Mrs. Frank Cress, Park Ridge, 111. JULIENNE SOUP.— Use 1 pt. of mixed vegetables. Cut the celery into thin slices, the turnip into J^-^nch dice, and the carrot into K by /^ strips or straw, using only the orange part. Or cut carrot and turnip into J^-inoh slices, and then into fancy -shapes with small vegetable cutters. Cover with boiling water, add J4 a teaspoon of salt and Y^ saltspoon of pepper, and cook until soft, but not long enough to destroy their shapes. Let a qt. of stock come to a boil; add the vegetables, the water and more salt, if necessary. Serve hot. In spring and summer use asparagus, peas, and string beans. It is quite important that the vegetables should be small and of uniform thicknesis, ibut if any require a longer time to cook, they should be cut into smaller pieces. — Mrs. Chris. Worthington, Des Plaines, 111. VARIATION I.— Wash and dry 3 carrots, 3 turnips, the white part of a 'head of celery, 3 onions, and 3 leeks; and cut into thin shreds 1 inch in length. Place the shreds in a stew-pan with 2 tablespoons of 'butter and a pinch of sugar, and stir them over a slow fire until slightly browned. Pour over them 3 qts. of clear stock and simmer gently for an hr., or until the vegetables are tender. Remove the scum and fat, and J/^ 'hr. before the soup is done add 2 lumps of sugar, 2 pinches each of salt and pepper, 2 ca'bbage leaves, lettuce, 12 leaves of parsley, cut like other vegeta- bles after being immersed in boiling water for a minutes. Boil J^ hr. longer, skim carefully, and serve with bread fried in dice shape. — Mrs. E. -D. Kelley, Winnetka, 111. COOK COUNTY COOK BOOK ' 189 KLONDIKE SOUP.— The ingredients for this soup are: 1 qt. of sweet milk; ^ can of corn, 1 teaspoon of salt, J^ teaspoon of pepper, butter the size of 1 egg, 1 cup of cold boiled potatoes, cut fine (if convenient). Boil up once, pour over toasted bread dice, and serve. — Mrs. E. D. Bennett, Bartlett, 111. LEEK SOUP.— Cut 1 bunch of fresh leeks in ^-inch rings; cut 1 hard-^boiled egg into rings. Place the leeks and 3 medium-sized potatoes, peeled and sliced, in a chafing dish or stew- pan, cover well with water, and cook 20 minutes. Higlily season with salt and white pepper. Next add 1% pts. milk, and remove when almost to the iboiling point. Put in the butter, size of a wal- nut, and sliced egg just previous to serving. — Mrs. A. C. Christy, Glen View, 111. CREAM OF LEEKS.— Wash 1 scant pt. of young leeks and cut them in small pieces. iMelt 1 tablespoon of butter

Cook this with the app: pantry check, scaling, and the assistant.