January, 2015 | eSoupRecipes – Part 2

Here is a video tip to help you get organized in the kitchen and keep all your soup-making ingredients easy to find.

The cuisine of Hungary isn’t very well known outside of its boundaries, which is a shame because the country is home to many fantastic dishes including soups. Flour and lard are often used to form a “roux,” that helps thicken and flavor the soup. Sour cream is another favorite soup ingredient, often stirred into the pot just before serving for a pleasant tanginess. Lentil soup (called Lencseleves in Hungary) is often eaten on January 1, as Hungarians believe it will bring them luck for the New Year. Here is my first soup recipe for 2015, and I hope you find it delicious and lucky. This makes a very thick, almost stew-like soup, so if you prefer a thinner consistency add additional water as it cooks and adjust the salt and pepper to your liking.

Ingredients

1 pound green lentils, rinsed thoroughly in cold water 8 cups cold water 1 tablespoon olive oil ½-pound kielbasa or smoked ham, cut into small cubes 1 small onion, diced 1 carrot, diced 1 rib celery, diced 2 cloves garlic, minced 1 teaspoon paprika 2 bay leaves 1 & 1/4 teaspoons salt 1/2 teaspoon black pepper 2 tablespoons flour 2 tablespoons lard ¼ cup sour cream A few sprigs parsley, chopped

Salt and freshly cracked pepper to taste