The Hungarian pasta Lebbencs, which roughly means "floating pasta", are small pieces of thin pasta that are widely used in various dishes. Among them is this warming soup!
Traditionally, this pasta was made in large quantities on the farms of the Hungarian Pusztan plain. The thin dough was rolled up on long poles and hung to dry in the wind in well-ventilated areas. Clean sheets were rolled out underneath to catch the pieces of pasta that came loose in the wind. Hence the thin and irregular characteristic shape!
You will find our Hungarian pasta made artisanally in a small family-owned pasta factory in the Hungarian countryside!
Ingredients:
1 whole tomato
1 Hungarian white pepper or 1 regular green pepper
300g firm potatoes
1 small yellow onion
The leaves from 4 celery stalks
about 2 liters of water
salt & pepper
Optional dried chili peppers when serving
Do this:
Heat a frying pan and brown the pasta in a little sunflower oil. Set aside!
Heat a saucepan and melt the diced smoked bacon and fry over medium heat until the pieces start to get crispy. Add the finely chopped yellow onion and sauté until the onion is soft. Season with paprika and then pour in 2 liters of hot water.
Mix in chopped tomato, bell pepper, celery leaves in the saucepan and season with salt and pepper. Let it cook for a few minutes! Then add the split potatoes and the browned pasta. Let the soup cook on low heat until the potatoes are done!
Remove the celery leaves from the soup before serving and season with dried chili peppers directly on the plate, if desired. Serve the soup hot in deep plates or soup bowls!
Enjoy your meal!🇭🇺
Tasty meal!🇸🇪