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Hungarian Beef Soup (Batcshka)

by June Meyer, 16 Aug 2011

Comment:  This is a traditional winter soup. It is served in three courses. First the broth is served with fine or broad egg noodles.  Then the meat and vegetables are served along with a cold sour cream and horseradish sauce.  This is a wonderful-tasting and slow-cooking soup.  It is worth the time it takes.  It makes a cold winter day cozy.

  • 2 lbs. of an uncut chunk of beef chuck

  • 5 quarts cold water

  • 3 teaspoons salt

  • teaspoon black pepper corns

  • 6 whole carrots, cleaned

  • 3 ribs of celery, cut in half

  • 3 parsley roots, peeled, cut in half & parsley greens

  • 2 parsnips, peeled, cut in half

  • 3 medium onions, washed but unpeeled,
    each studded with 2 cloves

  • 6 whole cloves

  • 3 potatoes, peeled and halved

To give greater flavor and color to the meat, first sear it in the pot. Cover with water; when it comes to a boil, skim the foam off.  Add salt and pepper corns; let simmer for 1 hour.

Add the onions along with the carrots, celery, parsley root and greens, and parsnips.  Cover and simmer slowly for about 2 hours.  Add potatoes the last hour of cooking.

Serve strained soup broth with drained, cooked egg noodles. Arrange vegetables and meat on a serving platter.  Serve meat and vegetables with Sour Cream Sauce.

Yield:  4-6 servings.

[Edited by Rose Mary Keller Hughes. Published at DVHH by Jody McKim Pharr, 16 Aug 2011]

 

 

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