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Sun, Jul 12, 2020
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Bakonyi Betyárleves
Bakonyi Betyárleves

1 lb. pork butt, cubed
1/8 lb. bacon, cubed
½ lb. spicy kolbász, sliced
1 cup mushrooms, sliced
2 carrots, sliced
2 parsley roots, sliced
1 medium onion, chopped
2 cloves garlic, cut up
1 tomato, cut into cubes
1 green pepper, cut onto strips
1 Tbsp paprika
¾ cup sour cream
2 Tbsp flour
1 tsp salt, more if needed
½ tsp ground black pepper
½ tsp ground caraway seeds
1-2 sprig of dill greens, cut up small
1-2 sprig of parsley greens, cut up small
8 cups beef or chicken broth or water

 Soup pasta – csipetke



  1. In a large cast iron pot fry bacon. Remove bacon with a slotted spoon, set aside.

Fry onion in bacon grease. Add cubed pork, and fry while stirring.  Add caraway seeds, salt and pepper, stir.  Add a small amount of water, cover and sauté on low temperature, about 20 minutes.

  1. Add mushrooms, carrots, parsley roots, garlic and paprika, and mix.  Add bacon and kolbász, and broth or water and cook another 20 minutes.
  2. Add green pepper and tomato.  Bring to a boil.
  3. Top it with dill and parsley greens.
  4. Meanwhile, mix flour with sour cream and add to the soup. Bring to a slow boil and serve hot over csipetke.



1 or 2 eggs and flour, as much as the eggs will take. Make a very hard dough. Take a larger piece in your left hand and pinch off small pieces with your right.  When all done, boil csipetke in salted water.





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