Got this recipe from a Hungarian cookbook my husband’s grandmother gave me. Commonly, this soup is using pork meat and pig’s liver, according to the book, but obviously I used beef/cow 😛 Never made this soup before so I would not have the slightest idea if original soup (with port/pig) would have similar flavor to the counterpart that is using beef/cow 🙂
400 g beef, cubed
200 g cow’s liver, cut bite size
3-4 large onion, sliced thinly
salt, ground white pepper to taste
1-2 tsp vinegar
2 generous tbsp cooking oil
2 heaping tbsp flour
1 tbsp roasted paprika powder
2 dl sour cream
Into a pot, bring to boil beef cubes with 2 1/2 L water, seasoned with salt and white pepper. Add in sliced onion.
When beef is half soft, add in vinegar
Once beef completely soft, make roux, then stir in roux into pot, followed with liver
Adjust flavor and cook only for 3-4 minutes long
Serve immediately (with any kinds of pasta you prefer) with a dollop or two of sour cream. Enjoy~
ROUX
Heat oil, saute flour, sprinkle with paprika powder and add enough water to thicken
Magyar Forditas!
HOZZÁVALÓK: 40 dkg sertéstarja vagy la-pocka, 20 dkg sertésmáj, 3-4 fej vöröshagyma, só, törött bors, egy kevés ecet; a rántáshoz 2 evőkanál olaj, 2 csapott evőkanál liszt, késhegy¬nyi pirospaprika; tálaláshoz 2 dl tejföl.
Apró kockákra vágjuk a sertéshúst, és leönt-jük két és fél liter vízzel. Sóval, csipetnyi tö¬rött borssal fűszerezzük, és vékony karikákra belevágjuk a megtisztított vöröshagymát. Las-sú tűzön forraljuk, és amikor már félig meg-puhult a hús, egy kevés ecettel savanyítjuk. Teljesen megpuhítjuk, paprikás rántással be-sűrítjük, és beletesszük – kis kockákra vágva – a májat. Ezzel már csak 3-4 percig főzzük, és megtejfölözve adjuk asztalra.
Hungarian Liver Soup (Majleves)
Ingredients
Soup
- 400 g beef cubed
- 200 g cow’s liver cut bite size
- 3-4 large onion sliced thinly
- salt ground white pepper to taste
- 1-2 tsp vinegar
Roux
- 2 generous tbsp cooking oil
- 2 heaping tbsp flour
- 1 tbsp roasted paprika powder
Serving
- 2 dl sour cream
Instructions
- Into a pot, bring to boil beef cubes with 2 1/2 L water, seasoned with salt and white pepper. Add in sliced onion.
- When beef is half soft, add in vinegar
- Once beef completely soft, make roux, then stir in roux into pot, followed with liver
- Adjust flavor and cook only for 3-4 minutes long
- Serve immediately (with any kinds of pasta you prefer) with a dollop or two of sour cream. Enjoy~
Roux
- Heat oil, saute flour, sprinkle with paprika powder and add enough water to thicken