Recipe#6261

Title: JUNE MEYER'S AUTHENTIC HUNGARIAN BEEF SOUP

E-Mail me at: june4@interaccess.com WALT

   2       lb           Beef chuck,
                        -in one piece
   5       qt           Cold water
   3       ts           Salt
     1/2   ts           Black pepper corns
   6                    Whole carrots, cleaned
   3                    Ribs of celery,
                        -cut in half
   3                    Parsley root, peeled,
                        -cut in half and
                        -parsley greens
   2                    Parsnips, peeled,
                        -cut in half
   3       md           Onions washed but
                        -unpeeled
   6                    Whole cloves
   3                    Potatos, peeled
                        -and halved
  This is a traditional winter soup. It is served in
  three courses. First the broth is served with fine or
  broad egg noodles. Then the meat and vegetables are
  served along with a cold sourcream and horse-radish
  sauce. This is a slow cooking soup, that tastes
  wonderful. It is worth the time it takes. It makes a
  cold winter day cosy. This serves a family.
  
  Regards, June Meyer.
  
  Sear meat in pot. (This gives greater flavor and
  color) Cover with water. Let it come to a boil and
  skim the foam off. Add salt, pepper corns, and let
  simmer for 1 hour. Stick 2 cloves into each onion. Add
  the carrots, celery, parsley root and greens, parsnips
  and onions. Cover and simmer slowly for about 2 hours.
  Add potatos last hour of cooking.
  
  Serve strained soup broth with drained cooked egg
  noodles. Arrange vegetables and meat on serving
  platter. Serve meat and vegetables with Sour Cream and
  Horse-Radish sauce, Tomato Sauce or Dill Sauce. Add
  some crusty bread and enjoy a wonderful meal. Serves 4
  to 6.
  
  If you try one of my recipes please tell me what you
  think.