Hungarian Soup Recipe

Step 1

Prepare vegetables, cutting the onion and celery fine and leaving the potatoes and carrots in fairly large pieces.

Step 2

Bring barley and peas to rolling boil in water. Add vegetables, wine and seasonings; simmer until barley and all the vegetables are very tender, about 2 - 2 1/2 hours. About thirty minutes before serving, add the V-8 juice or vegetable stock and a "roux" made of the butter and flour. Watch carefully as the soup thickens, lest it stick to the pot.

From at Michelle Stewart's SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned.

Things You'll Need

  • 3qt ;Water
  • 2lg Firm potatoes
  • 4 Carrots
  • 3sm Onions
  • 2 Stalks celery
  • 1/2c Barley
  • 1c Dried green split peas
  • 1/2ts Freshly ground black pepper
  • 1ts Herbal seasoned salt
  • 2tb Butter
  • 1/2c White wine (Sauterne or
  • -- Chardonnay quite nice)
  • 1ts Liquid smoke
  • 2c V-8 cocktail juice (or
  • -- juice from previously
  • -- cooked vegetables)
  • 1/4ts Tabasco sauce
  • 2tb Butter
  • 1tb Flour

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