*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    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
   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
   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
   Serves 6 If you try one of my recipes please tell me
   what you think.
                   E-Mail me at: june4@interaccess.com
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