Bakoy Highwaymen Style Soup
Submitted by HTHFAMILY1
A hearty Hungarian soup loaded with beef, chicken, root vegetables, mushrooms, and handmade egg noodles. This rustic Bakony-style broth gets its depth from simmering two meats together, then finished with a swirl of sour cream.
YIELD
1 servingsPREP
10 minCOOK
30 minREADY
40 minNamed after the legendary highwaymen of Hungary’s Bakony forest, this soup is as bold and untamed as its namesake.
Beef and chicken simmer together to build a rich, layered broth, while carrots, parsnips, celery, peppers, and mushrooms add earthy sweetness.
The real magic? Handmade ribbon noodles rolled from a single egg and flour, dropped straight into the bubbling pot.
Finish each bowl with a generous dollop of sour cream and you’ve got a one-pot meal that warms you from the inside out.
Chef Tips
- Skim the scum from the surface after the beef comes to a boil. This keeps your broth clear and clean-tasting.
- Cut vegetables into thin slivers so they cook quickly and release their flavor into the broth.
- Roll the egg noodle dough thin and cut it into wide ribbons. They should cook in just a few minutes once they hit the hot soup.
- Sour cream or sour milk stirred in at the table gives each person control over the richness of their bowl.
Ingredients
Directions
BETJARENSUPPE AUF BAKONYER ART Put chopped beef into cold water and bring to a boil, than skim the scum off the top. After 20 to 25 minutes add chopped chicken. Season with salt and pepper and onion. When half cooked, add some carrots and parsnips cut into slivers, a celery heart, 1 or 2 green peppers and tomatoes and chopped mushrooms. Out of this make a broth. Than make ribbon noodles from 1 egg and flour. Put them in the soup to cook. Serve with sour cream or sour milk.
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