Meyer's Authentic Hungarian Tomato Soup (Paradicsom Lev|
June Meyer's Authentic Hungarian Tomato Soup (Paradicsom Lev
1/2 lb Good bacon,
-sliced and cut
-in small pieces
1 lg Onion, minced
32 oz Can of crushed
-of pureed tomato size
32 oz Water
1/2 c Celery, minced
1 tb Sugar
A few peppercorns
-and salt to taste
Ah Paradise to eat Hungarian Tomato Soup. The tomato once feared as being
poisonous, was also called the Paradice Appfel or Apple of Paradise. When
my Grandmother came to this country from Austria-Hungary, she brought not
only flower seeds, Poppies included, but all kinds of old-world tomato
seeds. Hungarian heart shaped tomatos, heavy, sweet and succulent. It was
yearly ritual in late summer to can and bottle all those wonderful ripe
tomatos the garden produced. All winter long we children would be sent down
to the preserves cellar to bring up jars of tomatos, peppers, pickles,
dilled squash, plums, peaches, beets, jams and jellies. Alas, I no longer
have a garden so I must rely on store bought cans of tomatos.
Hungarian Pancakes, (Palacsinta) were always served after the soup course.
Thin crepes, slathered with strawberry jam, rolled up and sprinkled with
powdered sugar. This was a complete meal, good for a Saturday noon, or
Sunday night. Ah Paradise! Regards, June Meyer.
Saute bacon in a soup pot, and drain off bacon fat. Saute minced onion and
celery with bacon bits in pot till transparent. Add the can of tomatos and
add one can of water. Add 1 Tbls. sugar, and peppercorns. Bring soup pot to
low boil, and lower heat to simmer and let simmer about
45 min. or 1hour. Soup can contain broad noodles, or rice. precook
these and add before serving. Serves 4 to 6.
If you try one of my recipes please tell me what you think.
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Posted to EAT-L Digest 25 November 96
Date: Tue, 26 Nov 1996 22:50:04 -0500
From: Walt Gray