Hungarian Heritage Review, 1988 (17. évfolyam, 1-12. szám)
1988-03-01 / 3. szám
ölultnarg jArt of |Mungarg ORJALEVES Ingredients for 8-10 people 2- 1/2 to 3 pounds orja or pork butt, cut into 8-10 pieces Approximately 3-1/2 to 4 pounds mixed spring vegetables: 3- 4 medium sized carrots, scraped and cut into 2-inch pieces 4- 6 fresh parsley roots, scraped, cut the same way 4 stalks of celery 2 young kohlrabis, peeled and quartered 1 piece celery root, if available; if not then 1 parsnip, peeled and trimmed, cut into 1-inch pieces 2 onions, the size of an egg, unpeeled, split in half a handful of green beans or green peas, including the pods 1 firm tomato 1 large red pepper cut into 1 inch pieces 1 small hot pepper like jalapeno, optional 2 cloves garlic 10-12 whole white peppercorns, slightly bruised 10-12 whole black peppercorns, slightly bruised 1 heaping tablespoon dry tarragon, rubbed into a powder between your palms 3 tablespoon salt 1-1-1/2 cups good quality white vinegar 1 pint sour cream Method: Wash the meat, pat dry. Place a large heavy soup pot, approximately 10-12 quarts, or larger, on the stove. Place in it half the vegetables, mixed. Lay the meat on it. Spread out. Rubwiththesalt. Add the rest of the vegetables and add 5-6 quarts cold water. Bring to a boil, partially covered, over medium heat. With a slotted spoon, remove the foam from the top. If vegetables are floating and you removed them w ith the foam, rinse them and put back into the pot. Adjust the heat to low. Coveralmost completely and simmer the soup forapproximately 2 hours, then add the tarragon and the vinegar. Simmer for 10 minutes, stir gently and taste. Add more salt if needed. First remove the meat to a deep platter. Surround it w ith the carrots, parsley root and other vegetables. Remove and discard onion skin. Add onions to the vegetables. Discard spices and garlic. Strain the soup through a fine strainer. Remove some of the soup into a small bowl. Add the sour cream slowly to it. Mix it with a wire whip, then pour back into the soup pot. You may add to the soup some small dumplings (galuska), or some Hungarian-style pasta. Serve the soup with toasted bread cubes or with fresh bread. Then serve the meat that you kept warm in a 200" oven with the vegetables. Offer grated fresh horseradish on the meat, or mix in a small pan 1-1 /2 cups apple sauce with 4 tablespoons prepared horseradish, its liquid pressed from it in a sieve, then diluted with a little of the soup, and stirred into the apple sauce. Add some sugar and a few drops of lemon juice. Or, press out the liquid from 3-4 tablespoons prepared horseradish, add to it 2-3 tablespoons of the soup and 1 tablespoon sugar. Fold it into 1-1 2-2 cups sour cream. Gently warm up the sauce, but don’t let it boil. Accompany the meat and vegetables with boiled potatoes in their jackets. MARCH 1988 HUNGARIAN HERITAGE REVIEW 35 i
