Hungarian mushroom soup
This soup is named after the Pandour, a name originally reserved for Serbian and Croatian soldiers stationed on the southern borders of the Hungarian Empire. It is a winter dish, warm and comforting. The recipe is Hungarian and lends itself to numerous variations; the most volatile ingredient is pork, which in different parts of Hungary is replaced by beef, mutton, or even pork brain. The ingredients that remain constant and define the recipe are carrots, parsley root, mushrooms, mustard and the generic presence of meat. The parsley root (you read that right, the root – we talk about it here) is not easily available in Italy, and can be replaced by parsnip or celeriac. Traditionally, fresh sour cream is added to the soup, in the absence of which you can resort to whole Greek yogurt, and a spicy sauce based on paprika. It is acceptable to serve sour cream and hot sauce in separate bowls, leaving each diner to add to the dish according to his taste. Making hot sauce by hand is laborious, but there are ready-made sauces of good quality. A Magyar soup to warm up cold winter days. Based on pork, according to the recipe of the "Pandour" soldiers, once in charge of guarding the southern borders of the Hungarian Empire.
Ingredients
50 g Bacon Cut into cubes.300 g Boneless pork, cut into cubes.1 chopped onion.1 Carrot Cut into fine rounds.1 Chopped parsley root. If not available, parsnip or a third celeriac.100 g Porcini mushrooms Champignon mushrooms will be good for an inexpensive variant.1 tablespoon flour1 tablespoon mustard2 tsp Fine salt2 tsp Sweet paprika1 tsp ground black pepper.1 tsp marjoram1 tsp dill50 Cc Mixed meat broth Failing that, even a vegetable broth or simple water will be enough.1 Glass White wineSour cream to taste Failing that, whole Greek yogurt will be fine.Spicy paprika sauce to taste Alternatively, chili or horseradish.
For the pasta1 Egg100 g Flour
Guidelines
Fry the bacon in a pan until crispy. Remove the bacon from the pan leaving the melted fat, add the onions to the pan and fry them. Blanch the pork in a pot over high heat. Once it has taken on a beautiful brown color, cover it for three quarters with a glass of white wine and, if that were not enough, water; Add oil, paprika and pepper and lower the heat. Stir occasionally and add water if it tightens too much. While the meat simmers, we make the pasta. Knead the egg and flour. Once the desired consistency is obtained, pass the dough through the large holes of a grater to obtain a spaghetti, rough and irregular shape. Arrange the pasta on a dry and clean napkin, cut it into fragments of the desired size. Let's go back to the soup. Once the cooking liquid has dried, add the broth and a liter of water, carrots, parsley, marjoram, dill and mustard. Mix the flour with the sour cream, hot sauce and water in a separate bowl. When the meat is tender and cooked to the right point, add the container prepared above and the pasta, and continue cooking for 5 minutes.
This soup is named after the Pandour, a name originally reserved for Serbian and Croatian soldiers stationed on the southern borders of the Hungarian Empire. It is a winter dish, warm and comforting. The recipe is Hungarian and lends itself to numerous variations; the most volatile ingredient is pork, which in different parts of Hungary is replaced by beef, mutton, or even pork brain. The ingredients that remain constant and define the recipe are carrots, parsley root, mushrooms, mustard and the generic presence of meat. The parsley root (you read that right, the root – we talk about it here) is not easily available in Italy, and can be replaced by parsnip or celeriac. Traditionally, fresh sour cream is added to the soup, in the absence of which you can resort to whole Greek yogurt, and a spicy sauce based on paprika. It is acceptable to serve sour cream and hot sauce in separate bowls, leaving each diner to add to the dish according to his taste. Making hot sauce by hand is laborious, but there are ready-made sauces of good quality. A Magyar soup to warm up cold winter days. Based on pork, according to the recipe of the "Pandour" soldiers, once in charge of guarding the southern borders of the Hungarian Empire.
Ingredients
50 g Bacon Cut into cubes.
300 g Boneless pork, cut into cubes.
1 chopped onion.
1 Carrot Cut into fine rounds.
1 Chopped parsley root. If not available, parsnip or a third celeriac.
100 g Porcini mushrooms Champignon mushrooms will be good for an inexpensive variant.
1 tablespoon flour
1 tablespoon mustard
2 tsp Fine salt
2 tsp Sweet paprika
1 tsp ground black pepper.
1 tsp marjoram
1 tsp dill
50 Cc Mixed meat broth Failing that, even a vegetable broth or simple water will be enough.
1 Glass White wine
Sour cream to taste Failing that, whole Greek yogurt will be fine.
Spicy paprika sauce to taste Alternatively, chili or horseradish.
For the pasta
1 Egg
100 g Flour
Guidelines
Fry the bacon in a pan until crispy. Remove the bacon from the pan leaving the melted fat, add the onions to the pan and fry them. Blanch the pork in a pot over high heat. Once it has taken on a beautiful brown color, cover it for three quarters with a glass of white wine and, if that were not enough, water; Add oil, paprika and pepper and lower the heat. Stir occasionally and add water if it tightens too much. While the meat simmers, we make the pasta. Knead the egg and flour. Once the desired consistency is obtained, pass the dough through the large holes of a grater to obtain a spaghetti, rough and irregular shape. Arrange the pasta on a dry and clean napkin, cut it into fragments of the desired size. Let's go back to the soup. Once the cooking liquid has dried, add the broth and a liter of water, carrots, parsley, marjoram, dill and mustard. Mix the flour with the sour cream, hot sauce and water in a separate bowl. When the meat is tender and cooked to the right point, add the container prepared above and the pasta, and continue cooking for 5 minutes.
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