June meyer's authentic hungarian tomato soup
Yield: 4 -6
Ingredients:
- 1/2 lb Good bacon -sliced and cut -in small pieces
- 1 lg Onion minced
- 32 oz Can of crushed -of pureed tomato size
- 32 oz Water
- 1/2 c Celery minced
- 1 tb Sugar
Instructions:
A few peppercorns -and salt to taste Ah Paradise to eat Hungarian Tomato Soup. The tomato once feared as being poisonous was also called the Paradice Appfel or Apple of Paradise. When my Grandmother came to this country from Austria-Hungary she brought not only flower seeds Poppies included but all kinds of old-world tomato seeds. Hungarian heart shaped tomatos heavy sweet and succulent. It was a yearly ritual in late summer to can and bottle all those wonderful ripe tomatos the garden produced. All winter long we children would be sent down to the preserves cellar to bring up jars of tomatos peppers pickles dilled squash plums peaches beets jams and jellies. Alas I no longer have a garden so I must rely on store bought cans of tomatos. Hungarian Pancakes (Palacsinta) were always served after the soup course. Thin crepes slathered with strawberry jam rolled up and sprinkled with powdered sugar. This was a complete meal good for a Saturday noon or Sunday night. Ah Paradise! Regards June Meyer. Saute bacon in a soup pot and drain off bacon fat. Saute minced onion and celery with bacon bits in pot till transparent. Add the can of tomatos and add one can of water. Add 1 Tbls. sugar and peppercorns. Bring soup pot to low boil and lower heat to simmer and let simmer about 45 min. or 1hour. Soup can contain broad noodles or rice. precook these and add before serving. Serves 4 to 6. If you try one of my recipes please tell me what you think. E-Mail me at: june4@interaccess.com WALT
