Piquante Rake’s soup/ Pikáns Korhelyleves
Karolina Tima Szabo
1 lb. smoked pork
½ lb. beans
½ lb. sauerkraut
¼ lb. smoked kolbász/kielbasa
1 medium size onion
1 bay leaf
2 cloves garlic
½ tsp savory
3 Tbsp flour
1 cup sour cream
Soak beans in water overnight.
Cook the smoked pork in 2 quarts of water. Remove from water after cooking.
After meat has been removed, add soaked beans, sauerkraut, kolbász/kielbasa, whole onion, bay leaf, garlic and savory to liquid.
When all is cooked, remove onion, garlic and bay leaf from liquid.
Cut cooked pork into cubes, and slice kolbász/kielbasa. Put both back into the liquid.
Mix flour smooth with sour cream, add to soup. Bring to a slow boil and boil for 5 minutes. Add salt, pepper and lemon juice to taste.
Add fresh cut dill greens before serving.