Recipe#6262

Title: JUNE MEYER'S AUTHENTIC HUNGARIAN LENTIL SOUP

E-Mail me at: june4@interaccess.com

   1       lb           Dried lentils,
                        -washed and drained
     1/4   c            Lard, bacon drippings,
                        -or oil
   2       md           Onions, chopped
   1                    Parsnip
                        -or parsley root, chopped
   2       md           Carrots, sliced
   1       c            Sliced celery
   8       c            Water
   1       t            Salt to taste
                        Several whole black pepper
                        -corns
   2                    Whole cloves
   2                    Bay leaves
   1       lg           Potato, peeled and grated
   2       lg           Links(or 4 small) smoked
                        -sausage, skin pricked
                        -with fork
   2       tb           Good vinegar
  Hungarian soups are usually served in the fall and
  winter months. When ever I make a large pot of soup in
  winter, the steam always condenses on the windows. I
  then always think of a remote memory I have of playing
  by a low window, water running down in little
  riverlets, and shadowy forms passing by single file on
  the other side of the window, and the wonderful smell
  of soup cooking. When I asked my mother about the
  memory she said that my paternal grandmother had died
  in January 1936, and family and guests were coming
  back from the cemetary after the burial. It was frigid
  out and Hungarian soup, bread and Strudel was made to
  feed the frozen mourners. I was two years old and that
  faint memory has stayed with me for my whole life.
  
  Never a separate course by itself, but always the main
  course. This is another one of those hearty Peasant
  soups that is a complete meal by itself. Serve it with
  some crusty bread, a chunk of cheese and a dark beer.
  Serve in a large bowl steaming hot. Regards, June
  Meyer.
  
  In a large pot, heat fat and add carrots, root
  vegetable and onions. Saute until onions are golden.
  Add lentils, water, celery, and seasonings. Grate the
  potato into the mixture and add sausage. Simmer
  covered 1 hour until lentils and vegetables are
  tender. Remove bay leaves. Add vinegar just before
  serving and adjust salt. Serve with a crusty bread and
  salad.
  
  Mongol Soup
  
  If you add one can of tomato paste and two cans of
  water to the above soup and puree it, you will have
  made another soup called Mongo Soup. Try it, it is
  good.
  
  Serves 6 If you try one of my recipes please tell me
  what you think.