Burgonya Leves ( Potato Soup ) Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
4 cup: chicken broth,
4 medium: potatoes, peeled and diced
1 small: onion, cut in half
1: carrot, finely chopped
1 stalk: celery, finely chopped
1: green pepper, cut into 4 pieces, cored
2 tablespoon: flour,
2 tablespoon: cold water,
3 tablespoon: sour cream,
Directions:
Bring the broth to the boiling point in the saucepan and add the
potatoes, onion, carrot, celery and green pepper. Cover and cook
over low heat for 20 minutes after the soup has returned to the
boiling point. Discard the onion and green pepper. Mix together the
flour and water to form a paste. With a spatula, slowly stir in the
sour cream and add this mixture to the hot soup. Simmer the soup for
another 5 minutes, or until it has slightly thickened and serve in
warm bowls.
Source: The Paprikas Weiss Hungarian Cookbook Converted by MMCONV
vers. 1.00
From: Barry Weinstein Date: 18 Jan 96
Yield: 6 servings
Source from luhu.jp
potatoes, onion, carrot, celery and green pepper. Cover and cook
over low heat for 20 minutes after the soup has returned to the
boiling point. Discard the onion and green pepper. Mix together the
flour and water to form a paste. With a spatula, slowly stir in the
sour cream and add this mixture to the hot soup. Simmer the soup for
another 5 minutes, or until it has slightly thickened and serve in
warm bowls.
Source: The Paprikas Weiss Hungarian Cookbook Converted by MMCONV
vers. 1.00
From: Barry Weinstein Date: 18 Jan 96
Yield: 6 servings
Source from luhu.jp
Tags
Hungarian