Budapest Bean Soup With Pinched Noodles Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 cup: White beans, dried
3 tbsp: Butter or margarine,
1 large: Carrot, scraped and diced
2 tbsp: Flour,
2 tbsp: Parsley, chopped fresh
1 cup: Sour cream, at room
1 tsp: Salt,
-temperature,
1 large: Onion, peeled and chopped
2 tbsp: Dill, fresh, chopped
PINCHED NOODLES
1 cup: All-purpose flour,
1 large: Egg,
1/2 tsp: Salt,
Directions:
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9
Cover beans with water; bring to a boil. Boil for 2 mins. Remove from
heat. Let stand, covered, for 1 hour. Drain. Put beans with 6 cups
fresh water, carrot parsley and salt in a large kettle. Bring to a
boil. Lower heat; simmer, covered, until beans are cooked, about 2
hours. Saute onion in butter. Stir in flour to blend well. Pour in 1
cup of hot bean broth; mix well. Return to soup. Cook 1 or 2 mins,
stirring. Stir in sour cream. Add Pinched Noodles; cook until they
rise to the surface. Spoon into soup plates. Garnish with chopped
dill. Serves 8.
PINCHED NOODLES:
Sift flour and salt into a bowl. Make a well in center and break egg
into it. Add a little water, enough to make a soft dough. Mix well.
Knead to make smooth. Roll out to 1/8-inch thickness. Pinch off
little pieces of dough with fingers and add to soup. Cook until
noodles rise to surface.
NOTES : This Hungarian soup, called Bableves Csipetkevel, is a
favorite
everyday dish for family meals.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp
Cover beans with water; bring to a boil. Boil for 2 mins. Remove from
heat. Let stand, covered, for 1 hour. Drain. Put beans with 6 cups
fresh water, carrot parsley and salt in a large kettle. Bring to a
boil. Lower heat; simmer, covered, until beans are cooked, about 2
hours. Saute onion in butter. Stir in flour to blend well. Pour in 1
cup of hot bean broth; mix well. Return to soup. Cook 1 or 2 mins,
stirring. Stir in sour cream. Add Pinched Noodles; cook until they
rise to the surface. Spoon into soup plates. Garnish with chopped
dill. Serves 8.
PINCHED NOODLES:
Sift flour and salt into a bowl. Make a well in center and break egg
into it. Add a little water, enough to make a soft dough. Mix well.
Knead to make smooth. Roll out to 1/8-inch thickness. Pinch off
little pieces of dough with fingers and add to soup. Cook until
noodles rise to surface.
NOTES : This Hungarian soup, called Bableves Csipetkevel, is a
favorite
everyday dish for family meals.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp