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Hungarian pork soup

Hungarian pork soup

In a larger pot, fry the meat in 2 tablespoons of heated oil, add the onion, 2-3 tablespoons of water and let it harden a little together until it changes color; add the finely chopped pepper and 1 cup of warm water.

Let it boil until the meat is almost cooked.

Meanwhile, in a pan, heat the flour with 2 tablespoons of oil, add the paprika to taste and quench the rantas with a cup of cold water, stirring constantly until smooth.

Pour into the meat pot and add about 2 liters of hot water, bay leaves, diced potatoes, finely chopped garlic.

Let it simmer until the potatoes are cooked, 5 minutes before turning off the heat, add vinegar to taste.

Serve with green parsley and sour cream.


A menu without borsch is an incomplete menu. These Romanian soup recipes should not be missing from your kitchen. See what your preferences are and cook healthy and balanced for the little ones and family!

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