Hungarian soup

Yield: 1 Batch

Measure Ingredient
3 quarts ;Water
2 larges Firm potatoes
4 \N Carrots
3 smalls Onions
2 \N Stalks celery
½ cup Barley
1 cup Dried green split peas
½ teaspoon Freshly ground black pepper
1 teaspoon Herbal seasoned salt
2 tablespoons Butter
½ cup White wine (Sauterne or Chardonnay quite nice)
1 teaspoon Liquid smoke
2 cups V-8 cocktail juice (or juice from previously cooked vegetables)
¼ teaspoon Tabasco sauce
2 tablespoons Butter
1 tablespoon Flour

Prepare vegetables, cutting the onion and celery fine and leaving the potatoes and carrots in fairly large pieces.

Bring barley and peas to rolling boil in water. Add vegetables, wine and seasonings; simmer until barley and all the vegetables are very tender, about 2 - 2½ hours. About thirty minutes before serving, add the V-8 juice or vegetable stock and a "roux" made of the butter and flour. Watch carefully as the soup thickens, lest it stick to the pot.

From at Michelle Stewart's SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned.

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