Hungarian Egg Noodle Sauerkraut And Gypsy Bacon Soup Recipes

Steps:

• Heat stock to a boil and reduce heat to simmer. Mix the chicken with egg, bread crumbs, nutmeg, smoked sweet paprika, parsley, salt and pepper. Roll the meat into 1-inch dumplings and add to simmering stock. Wash up and let the dumplings cook 3 to 4 minutes alone. Add the egg noodles, peppers and scallions and stir. Cook another 4 to 5 minutes until noodles are just tender. Stir in dill. Season soup with salt and pepper to taste and serve immediately.

Steps:

• In a heavy 6-quart pot, fry the bacon over moderate heat till almost crisp and drain on paper towels. Pour off all but about 2 tablespoons of fat from the pot, add the noodles, and stir till they begin to color, about 2 minutes. Add the onion, bell pepper, and garlic and stir till the vegetables soften and the noodles are golden, about 3 minutes. Sprinkle the flour and paprika over the top, stir, add 1 cup of the broth, and stir about 1 minute longer. Add the sauerkraut, bacon, marjoram, salt and pepper, the remaining broth, and the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
• To serve, ladle the hot soup into heavy soup bowls.

Steps:

• Place the barley into small pot along with 1 1/2 of water and 1/2 tsp of the salt.
• Bring to a boil and reduce over low heat for approx 40 minutes or until most of the water is absorbed - set aside.
• Heat the olive oil over medium heat, add onion, garlic and cook for approx 3 minutes sprinkle with flour and continue to cook for approx 6 minutes until you get a nice tan color add 4 cups of water, wine, soy sauce and add all your spices - add the remainder of all the vegetables and cook over low heat for 45 - 60 minutes adding chicken stock occasionally so the soup doesn't become to thick.

Steps:

• For noodles:.
• Bring salted water to boil and cook according to package directions.
• For sauerkraut:.
• Drain sauerkraut in a colander, and with the back of a spoon squeeze it out until rather dry.
• Optionally cut sauerkraut crosswise on a cutting board. It will be easier to mix and eat when using short noodles.
• Deseed bell pepper and cut into 1/8 inch slices.
• Heat oil in a pot over medium high heat and fry onion and pepper until onion in transparent, 3 minutes.
• Add paprika, sauerkraut, apple juice and majoram. Stir to mix, reduce heat to medium low and cook covered for 5 minutes. Almost all liquid should have been absorbed. Otherwise cook open over high heat until almost dry.
• Taste with salt and pepper.
• For topping:.
• Mix sour cream with 2/3 of the chives. Reserve rest for garnish.
• To assemble:.
• Mix noodles with sauerkraut. Put on individual plates and top with sour cream. Garnish with chives. ( I mince a small part of the bell pepper for additional garnish).
• Note: If you can't get a small can of sauerkraut, the rest of a larger can will keep covered in the fridge for several days. German sauerkraut is mild. Taste yours. If it is very acidic rinse quickly in a colander under the tap.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook, uncovered, stirring occasionally, until barely tender and firm to the bite, about 6 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until barely crispy and fat is rendered, 6 to 7 minutes. Reserve 3 tablespoons fat in the pan; drain bacon slices on paper towels.
• Drain noodles. Cook onion in the skillet until softened, 4 to 5 minutes. Mix in noodles to coat.
• Transfer noodle mixture to a casserole dish. Toss in sauerkraut, bacon, and mushroom soup. Measure milk into the soup can, shake, and pour into the dish. Mix to combine; season with salt and pepper.
• Bake in the preheated oven until heated through and bubbling, 20 to 30 minutes.

Steps:

• In a large saucepan or stockpot, heat oil then cook onions over a medium heat until soft and transparent.
• Add pepperoni and cook, stirring, for about 1 minute or until fragrant.
• Add mince and cook, stirring, until the meat is just coloured.
• Add paprika and caraway seeds and cook, stirring, for 1 minute.
• Add flour, stir well and cook for 1 minute before removing saucepan from heat.
• Slowly stir in beef stock, scraping up any bits from the base of the saucepan.
• Add canned tomatoes (including their juice), red wine, and fresh, diced tomatoes.
• Return saucepan to heat and bring the soup to a boil.
• Reduce heat and add sauerkraut.
• Simmer gently, stirring occasionally, for 20 minutes before serving.
• May be served with a dollop of sour cream, if desired, but it's a pity to dilute the strong taste of this soup.
• (This makes a fairly salty soup, so use reduced salt beef stock if this is an issue for you).

Steps:

• Heat oil in large pot, and saute onion, garlic, celery and potato for about 5 minutes.
• Add broth, bay leaf, and spices, bring to a boil, reduce heat and simmer (covered) 15 minutes.
• Add tomatoes, peppers and chick peas, simmer at least 10 minutes more.
• Stir in soy sauce and serve.

Steps:

• In a skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and keep the drippings hot.
• Bring a large kettle of salted water to a rolling boil, add the noodles, return to the boil, and cook till tender, 10 to 12 minutes. Drain the noodles well, then add the bacon drippings, cottage cheese, and pepper and toss over very low heat to warm the cheese. Add the bacon, toss again, and serve immediately.

Steps:

• Drain sauerkraut pressing excess liquid out.
• Rinse sauerkraut once or twice until the flavor is mild.
• Melt bacon in a dutch oven or casserole; when hot add, onion and sweet paprika.
• Saute for about 8 minutes or until onions are soft.
• Add sauerkraut,stock and caraway seeds.
• Cover and simmer slowly for 1 1/2 to 2 hours.
• To thicken sauerkraut, stir 2-3 tablespoons flour into 1 cup of sour cream and add to sauerkraut.
• Simmer for 10 more minutes.
• Season with salt and pepper and a pinch of sugar if necessary.
• If you like to add some sausages or some other"wurst" that would be fine too.
• Add it during the last 1/2 hour of cookin.