Borleves Hungarian Wine Soup Recipes
BORLEVES [ HUNGARIAN WINE SOUP]
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Make and share this Borleves [ Hungarian Wine Soup] recipe from Food.com.
Provided by drhousespcatcher
Categories Hungarian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pour 3 cups of the wine and the water into a saucepan with the sugar, cloves, and cinnamon and bring to a boil.
- While the soup is heating, beat the egg yolks with the remaining wine until creamy. When the soup is at a boil, dip a cup of it, little by little, into the egg yolk mixture, beating constantly so the egg yolks don't curdle.
- Incorporate another cup of the hot liquid into the eggs, then beat the eggs into the remaining soup.
- Stir constantly while reheating and let the soup thicken a bit, then strain. Ladle into small elegant bowls, and serve immediately.
Nutrition Facts : Calories 211.2, Fat 2.7, SaturatedFat 1, Cholesterol 125.9, Sodium 12.3, Carbohydrate 20.6, Sugar 18, Protein 1.7
HUNGARIAN GOULASH WITH RED WINE
Used to share a flat for 6 months with an hungarian, and this recipe is pretty much the way he did it, still love it.
Provided by newbee
Categories Meat
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- fry bacon pieces in a deep pan for some minutes until the fat comes out.
- brown beef in bacon fat with the bacon, stirring.
- add onion and garlic cloves and brown, stirring.
- add pepper pieces and paprika and stir.
- add all other ingredients and cook covered on low heat for 1 1/2-2 hours or until tender Add more water if needed or if it is too thin take the cover off and evaporate the surplus water.
- Take out bay leaf and add sour cream if you prefer it.
- Serve with buttered noodles or with some bread dumplings.
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- To a saucepan, add 3 cups of the wine, water, sugar, cloves, and cinnamon. Bring to a boil and lower heat to medium.
- Once the soup is boiling, add a ladle of the soup slowly to the egg mixture, beating constantly. Add another ladle in the same fashion.
- Beat the egg mixture into the saucepan, stirring constantly, until the soup thickens a bit (don't let the eggs curdle). Strain and serve immediately.
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