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Hungarian Beef Soup
(Batcshka)
by June Meyer,
16 Aug 2011
Comment:
This is a
traditional winter soup. It is
served in three courses. First
the broth is served with fine or
broad
egg noodles. Then the meat and
vegetables are served along with a cold sour cream and
horseradish sauce. This is a wonderful-tasting and
slow-cooking soup. It is worth the time it takes. It
makes a cold winter day cozy. |
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2 lbs. of an
uncut chunk of beef chuck
-
5 quarts cold
water
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3 teaspoons
salt
-
½ teaspoon
black pepper corns
-
6 whole
carrots, cleaned
-
3 ribs of
celery, cut in half
-
3 parsley
roots, peeled, cut in half
& parsley greens
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2 parsnips,
peeled, cut in half
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3 medium
onions, washed but unpeeled,
each studded with 2 cloves
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6 whole
cloves
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3 potatoes,
peeled and halved
To give greater
flavor and color to the meat,
first sear it in the pot. Cover
with water; when it comes to a
boil, skim the foam off. Add
salt and pepper corns; let
simmer for 1 hour.
Add the onions
along with the carrots, celery,
parsley root and greens, and
parsnips. Cover and simmer
slowly for about 2 hours. Add
potatoes the last hour of
cooking.
Serve strained soup broth with
drained, cooked egg noodles.
Arrange vegetables and meat on a
serving platter. Serve meat and
vegetables with
Sour Cream
Sauce.
Yield: 4-6 servings.
[Edited by Rose Mary Keller Hughes. Published at DVHH by
Jody McKim Pharr,
16 Aug 2011]
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