Hungarian soups – Bakony-style betyár (outlaw) soup

Best Hungarian Cookery Book


Hungarian soups – Bakony-style betyár (outlaw) soup

Ingredients / 4 capita:

  • 0,4 kg leg of pork
  • 0,1 kg smoked bacon
  • 0,2 kg mushroom
  • 0,1 kg carrot
  • 0,1 kg turnip
  • 0,15 kg onion
  • 3 dl sour cream
  • 2 tablespoon flour
  • 1 tablespoon paprika
  • 1 bunch of dill
  • 1 tomato
  • salt, pepper to taste
  • 2 tablespoon sunflower oil

hungarian soups

Chop the onion into small pieces. Clean and chop the meat into dices. Clean the vegetables and the mushroom, and chop the mushroom into bigger, the vegetable into smaller pieces.

Braise the onion on a little oil then add the small dices of smoked bacon and the meat. Sear them until the meat becomes white, and then add the salt, pepper, paprika, and water.

When the meat is half boiled, add the vegetables, the tomato and the mushroom.

hungarian soupsWhen everything is become soft, add the liaison made of flour and sour cream, stir it well and add the dill. Boil it on low heat for 10 minutes, and then serve it with a drop of sour cream on the top.


The recipe is sent by: Gulyás Csárda, Abda –