Budapest bean soup with pinched noodles
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | White beans; dried |
| 1 | large | Carrot; scraped and diced |
| 2 | tablespoons | Parsley; chopped fresh |
| 1 | teaspoon | Salt |
| 1 | large | Onion; peeled and chopped |
| 1 | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Butter or margarine |
| 2 | tablespoons | Flour |
| 1 | cup | Sour cream; at room temperature |
| 2 | tablespoons | Dill, fresh; chopped |
| 1 | large | Egg |
Directions
PINCHED NOODLES
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 ⅛-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