ReceptnaptárMixed vegetable soup with lamb or veal
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Ingredients
Method
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- Wash the meat and cut it into long, bite-sized pieces.
- Bring the water to the boil in a pot, salt it, then add the meat and bring back to the boil over medium heat.
- When it boils again, turn the heat down to medium-low and cook covered for about 1 hour until the meat is half tender.
- Add the sliced carrots and parsley roots and cook for another 20-25 minutes.
- Half an hour before serving, add the thinly sliced onion and pepper and the potatoes cut into large cubes.
- Meanwhile, beat an egg with the flour in a small bowl into a thick, smooth dumpling dough.
- When the potatoes are almost tender (after about 15 minutes), scrape small dumplings into the bubbling soup with a teaspoon.
- Cook for another 5-8 minutes until the dumplings rise and are cooked through, then season with more salt if needed.
- Serve hot; you can take out the vegetable pieces if you prefer.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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