June Meyer's Authentic Hungarian Beef Soup (Husleves)

Title:
June Meyer's Authentic Hungarian Beef Soup (Husleves)

Yield:
4 -6

Categories:
Beef,
Hungary




Ingredients:





     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.


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


 Posted to EAT-L Digest 25 November 96


 


 Date:    Tue, 26 Nov 1996 22:50:04 -0500


 


 From:    Walt Gray