*  Exported from  MasterCook  *

              JUNE MEYER'S AUTHENTIC HUNGARIAN LENTIL SOUP

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       lb           Dried lentils,
                       -washed and drained
    1/4   c            Lard, bacon drippings,
                       -or oil
  2       md           Onions, chopped
  1                    Parsnip
                       -or parsley root, chopped
  2       md           Carrots, sliced
  1       c            Sliced celery
  8       c            Water
  1       t            Salt to taste
                       Several whole black pepper
                       -corns
  2                    Whole cloves
  2                    Bay leaves
  1       lg           Potato, peeled and grated
  2       lg           Links(or 4 small) smoked
                       -sausage, skin pricked
                       -with fork
  2       tb           Good vinegar

 Hungarian soups are usually served in the fall and
 winter months. When ever I make a large pot of soup in
 winter, the steam always condenses on the windows. I
 then always think of a remote memory I have of playing
 by a low window, water running down in little
 riverlets, and shadowy forms passing by single file on
 the other side of the window, and the wonderful smell
 of soup cooking. When I asked my mother about the
 memory she said that my paternal grandmother had died
 in January 1936, and family and guests were coming
 back from the cemetary after the burial. It was frigid
 out and Hungarian soup, bread and Strudel was made to
 feed the frozen mourners. I was two years old and that
 faint memory has stayed with me for my whole life.

 Never a separate course by itself, but always the main
 course. This is another one of those hearty Peasant
 soups that is a complete meal by itself. Serve it with
 some crusty bread, a chunk of cheese and a dark beer.
 Serve in a large bowl steaming hot. Regards, June
 Meyer.

 In a large pot, heat fat and add carrots, root
 vegetable and onions. Saute until onions are golden.
 Add lentils, water, celery, and seasonings. Grate the
 potato into the mixture and add sausage. Simmer
 covered 1 hour until lentils and vegetables are
 tender. Remove bay leaves. Add vinegar just before
 serving and adjust salt. Serve with a crusty bread and
 salad.

 Mongol Soup

 If you add one can of tomato paste and two cans of
 water to the above soup and puree it, you will have
 made another soup called Mongo Soup. Try it, it is
 good.

 Serves 6 If you try one of my recipes please tell me
 what you think.
                 E-Mail me at: [email protected]

 WALT



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