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Hungarian Soup Recipe
Serves 4 to 6
Ingredients: 3 qts, water
2 large firm potatoes
4 carrots
3 small onions
2 stalks celery
1/2 cup barley
1 cup dried green split peas
1/2 tsp freshly ground black pepper
1 tsp herbal seasoned salt
2 tbsp butter
1/2 cup white wine
1 tsp liquid smoke
2 cups V8 cocktail juice, or juice from previously cooked vegetables
1/4 tsp Tabasco sauce
2 tbsp butter
1 tbsp flour
Instructions: 1. Prepare vegetables, cutting the onion and celery fine and leaving the potatoes and carrots in fairly large pieces.
2. Bring barley and peas to rolling boil in water.
3. Add vegetables, wine and seasonings; simmer until barley and all the vegetables are very tender, about 2 to 2 1/2 hours.
4. About 30 minutes before serving, add the V8 juice or vegetable stock and a "roux" made of the butter and flour.
5. Watch carefully as the soup thickens, lest it stick to the pot.
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