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Thu, Jun 20, 2019
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Piquante Rake’s soup/ Pikáns Korhelyleves

Karolina Tima Szabo

Ingredients:

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
Salt
Pepper
Lemon juice
Dill greens

Directions:

Soak beans in water overnight.

Cook the smoked pork in 2 quarts of water.  Remove from water after cooking.

Rinse sauerkraut.

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.

 


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