Path: swen.emba.uvm.edu!banzai!news.internetMCI.com!newsfeed.internetmci.com!in2.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Burgonya Leves - Hungarian Potato Soup Followup-To: rec.food.cooking Date: 14 Sep 1996 05:48:41 -0600 Organization: Recipe Internet Lines: 42 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: Reply-To: Dave NNTP-Posting-Host: mack.rt66.com submitted by: LeiG@aol.com MAIN-DISH POTATO SOUP (Burgonya Leves) Hungary from: The Wonderful World of Cooking 2 cups beef stock or bouillon 2 cups water 4 carrots, sliced 1 green pepper, diced 1 tomato, halved 1 onion, halved 1/4 cup diced celery 1 teaspoon salt 1 teaspoon paprika (Hungarian paprika comes in hot or sweet, I use hot when I have it.) 1/4 teaspoon black pepper 1 tablespoon better, melted 1 1/2 tablespoons flour 2 pounds potatoes, pared and diced 1 pound frankfurters, sliced Combine stock, water, carrots, green pepper, tomato, onion, celery and seasonings. Cover. Simmer for 1 hour. Blend butter and flour. Cook, stirring, until lightly browned. Stir into vegetable mixture. Add potatoes. Cover. Simmer for 15 minutes. Add frankfurters. Cover and simmer for 15 minutes. Serves 6 Lei Gui Bronx, NY USA ---- Recipe Internet Recipes from AROUND THE WORLD to subscribe, send E-mail to davidg@clam.rutgers.edu with the subject SUBSCRIBE RECIPES Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.