Hearty meat soup with smoked bacon, tomatoes and turnips

Hearty meat soup with smoked bacon

Portions: 4 persons | Preparation time: 90 minutes

This Hungarian soup is made from pork, smoked bacon, mushrooms and vegetables. The cream makes them creamy and rich. The meat soup is flavorful and flavorful and is a great alternative to the classic goulash soup. It makes a wonderful appetizer or main course.

Please review recipe:

Ø 5 out of 5 stars ( 8 votes )
Hearty meat soup with smoked bacon
Hearty meat soup with smoked bacon

Portions: 4 persons | Preparation: 90 minutes

This Hungarian soup is made from pork, smoked bacon, mushrooms and vegetables. The cream makes them creamy and rich. The meat soup is flavorful and flavorful and is a great alternative to the classic goulash soup. It makes a wonderful appetizer or main course.

Please review recipe:

Ø 5 out of 5 stars ( 8 votes )

Tip!

Canapes sandwich skewers with cheese
To the recipe

Season: Spring, Winter | Region: Europe | Preparation: Roast, Stew, boil | Menu: Soups | Cuisine: Hungarian recipes

Ingredients

  • 2 onions
  • 60 g smoked bacon
  • 3 tbsp vegetable oil
  • ½ tbsp paprika powder
  • 250 g pork meat
  • 700-800 ml meat stock, or water
  • 2 carrots
  • 2 turnips
  • 2-3 potatoes
  • 2 tomatoes
  • 250 g mushrooms
  • Salt, to taste
  • Black pepper, to taste
  • 240 ml sour cream
  • 2 tbsp flour
  • 240 ml whipped cream
  • Herbs, to taste

Utensils

  • pan
  • knife
  • cutting board
  • mixing spoon

Instructions

  • Peel and finely chop the onions.
  • Cut the smoked bacon into small cubes.
  • Heat the oil in a saucepan over medium heat.
  • Add the onions and bacon and sauté for approx. 5-6 minutes.
  • Add the paprika powder, stir and 2 cook for another few minutes.
  • Cut the pork into small pieces, add to the saucepan and pour in about 200 ml of stock or water.
  • Cover with the lid and cook for about 20 minutes.
  • Peel the carrots, turnips, potatoes and tomatoes and cut into small pieces.
  • Cut the mushrooms into slightly larger pieces.
  • Put the vegetables and mushrooms in the saucepan with the meat.
  • Pour in the remaining broth and season with salt and pepper.
  • Boil the soup Cover and simmer over low heat for 20-25 minutes.
  • Stir the flour into the sour cream so that there are no lumps.
  • Then add the heavy cream and stir again.
  • Pour the cream mixture slowly, stirring constantly, into the soup g ießen.
  • Then bring the soup to the boil and simmer for another 2 minutes.
  • Sprinkle with herbs before serving.

    • To make peeling the tomatoes easier, pour boiling water over them.

    Tip!

    Omelet with tomato and cheese for breakfast
    To the recipe

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