ReceptnaptárBrown soup
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Put the bacon, the carrots, the parsley root, the kohlrabi, the onion, the cabbage, the peppercorns, the liver and the bones into a larger pot.
- Braise, covered, over low heat, shaking the pot occasionally - don't stir it, so the bottom can brown nicely, but watch that it doesn't burn.
- Once the bottom starts to brown (after about 15-20 minutes), pour in a little broth, and keep browning for a few more minutes.
- Pour in the rest of the broth, bring to a boil, and cook over low heat, covered, for 25-30 minutes.
- Before serving, strain into a clean container, and skim off any excess fat.
- Adjust the seasoning with salt, and serve hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Poultry giblet soup · Hungarian
- Clear soup with vegetables · Hungarian
- Liver pâté (pechenochny pashtet) · Russian
- Chicken giblet soup with rice (raguleves) · Hungarian
- Vegetable soup with rice · Hungarian
- Terrine de campagne (country pâté) · French
More hungarian ideas
- Apple soup
- Cream of celeriac soup
- Cream of potato soup
- Lemon soup
- Palóc soup (pork, green bean and potato soup with dill)
- Vegetable bean soup with celeriac (meat-free)
- Carrot soup with pumpkin seeds
- Vegetable stock (bone broth)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings