(Kenyerleves Paraszt Modra) is a hearty traditional peasant soup, this satisfying recipe is from Hungarian Cookery Book by Karoly Gundel.
Serves 6
300g (11 oz) dry crusts
100g (4 oz) fat (preferably lard)
1 bunch parsley
3 eggs
1 med onion
1 T paprika
salt to taste
Method: Fry dry crusts of bread in hot fat together with some finely chopped parsley and onions. Add water, salt and paprika and boil. Beat 3 eggs and add gradually to the boiling soup, stirring all the time.
This is so easy, tasty and healthy! Oh did I forget to mention affordable? serves 4 4 c water or stock
4 T butter
salt Bring to a boil. In the meantime mix: 16oz / 2c whole buckwheat
1/2 c sesame seeds
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Mix the eggs and buckwheat until the gra ...
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