Made this last night as a first course to Richard in Cincy's German Honey Mustard Pork roast (yum!) and everyone asked for the recipe.
3 Tbs. oil
2 onions, cut into 1/4 in. dice
2 oz. bacon cut in 1/4 in. dice
1 1/2 Tbs. sweet Hungarian paprika
8 oz. thin veal cutlet, 1/4 in. dice
2-3 cups chicken stock
2 med. carrots 1/4 in. dice
2 med. turnips, 1/4 in. dice
8 oz. mushrooms, 1/4 in. dice
2 med. potatoes, 1/4 in. dice
2 med. tomatoes, peeled, seeded 1/4 in. dice, or
4 canned tomatoes
salt and pepper to taste
1 cup sour cream
2 Tbs. flour
1 cup heavy cream or creme fraiche
3 Tbl. snipped fresh dill, plus small sprigs for decoration
Heat oil in dutch oven and cook the onions and bacon over med. heat until the onions start to color, 10-15 min. Stir in the paprika and cook, stirring, another 2 min. to release and develop its flavor. Add the veal and just enough stock to cover it. Cover pan and simmer for 20 min.
Add carrots, turnips, mushrooms, potatoes, tomatoes, and more stock, reserving about 1 cup; don't worry if the liquid doesn't cover the veggies at this point. Season with salt and pepper. Bring to a boil, reduce heat and simmer until the veggies are tender. Add a little more stock if the soup looks too dry during cooking, bearing in mind that more liquid will be added later.
Put the sour cream in a small bowl and stir in the flour with a whisk; stir in the cream. Pour this into the soup and bring to a boil, stirring constantly. Simmer for 2 min. Taste and adjust the salt and pepper. Just before serving, stir in the chopped dill.
The most difficult part of this recipe is dicing everything to 1/4 in. Made it a day ahead to help develop flavor and reheated gently before serving. Yum!!
3 Tbs. oil
2 onions, cut into 1/4 in. dice
2 oz. bacon cut in 1/4 in. dice
1 1/2 Tbs. sweet Hungarian paprika
8 oz. thin veal cutlet, 1/4 in. dice
2-3 cups chicken stock
2 med. carrots 1/4 in. dice
2 med. turnips, 1/4 in. dice
8 oz. mushrooms, 1/4 in. dice
2 med. potatoes, 1/4 in. dice
2 med. tomatoes, peeled, seeded 1/4 in. dice, or
4 canned tomatoes
salt and pepper to taste
1 cup sour cream
2 Tbs. flour
1 cup heavy cream or creme fraiche
3 Tbl. snipped fresh dill, plus small sprigs for decoration
Heat oil in dutch oven and cook the onions and bacon over med. heat until the onions start to color, 10-15 min. Stir in the paprika and cook, stirring, another 2 min. to release and develop its flavor. Add the veal and just enough stock to cover it. Cover pan and simmer for 20 min.
Add carrots, turnips, mushrooms, potatoes, tomatoes, and more stock, reserving about 1 cup; don't worry if the liquid doesn't cover the veggies at this point. Season with salt and pepper. Bring to a boil, reduce heat and simmer until the veggies are tender. Add a little more stock if the soup looks too dry during cooking, bearing in mind that more liquid will be added later.
Put the sour cream in a small bowl and stir in the flour with a whisk; stir in the cream. Pour this into the soup and bring to a boil, stirring constantly. Simmer for 2 min. Taste and adjust the salt and pepper. Just before serving, stir in the chopped dill.
The most difficult part of this recipe is dicing everything to 1/4 in. Made it a day ahead to help develop flavor and reheated gently before serving. Yum!!