yum... have any Hungarian soup recipes to share?
Get 2 packages of short ribs, place in HUGE pot, cover with cold water, about 4 tablespoons of salt ( less if you only make one package of rib, more if you use THREE packages of short ribs ), put in a whole bunch of celery, cut in 1/2 with the bottom also cut off ( it MUST have a lot of leaves still on it ), 2 smallish Spanish onions, peeled, 1 turnip, a bunch of fresh parsley ( NOT THE ITALIAN KIND ! ), and one peeled carrot cut lengthwise in small pieces.
Bring to boil and keep an eye on it! When the yucky scum rises, skim the muck off and keep doing it. turn down the flame and simmer for about 1/2 hour.
Whilst this is simmering ( with the lid on the pot ), peel a 1 lb package of carrots and cut each into thin rounds.
Using a colander or HUGE sieve, take out some of the veggies and with large ladle or BIG spoon, press out all of the liquid from the veggies, into the pot. Repeat until all of the veggies are out of the pot and only the broth and the meat is left. Add the carrots, bring to a rolling boil, then turn down the flame and simmer for another hour and 1/2- 2 hours.
Remove from the stove and let the pot cool to about room temp. and then put it in the icebox.
The next day, or the day after, remove the pale yellow fat that has risen to the top and solidified. Bring pot to a roiling boil, then turn down the flame and simmer for 10-15 minutes.
Serve the soup with some of the carrots floating in it.
Then serve the meat, carrots, and I usually also serve with a baked potato. Always serve with pickles and white, cream horsraddish sauce...if you like horseraddish sauce.
And yes, this freezes VERY well ! :-)
ENJOY !