Servings: four as a meal or eight as a first course.
Bakony is a mountainous region of Hungary near Lake Balaton, and the outlaws must have been both gourmet and gourmand to inspire this hearty, flavorful soup. I’ve seen other “Bakony” recipes, and mushrooms seem to be the common bond. Maybe they were roving mushroom thieves. You’ll notice that many of the ingredients are diced pretty fine, which gives the soup a wonderful texture and lots of flavor, but if you need to save some time, you can chop a bit more coarsely, though you should keep the bacon and veal very small.
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Excellent. I use dried porcini, and when feeling guilty, yogurt or kefir added at the table in place of sour cream.
I wasn't thinking much of this soup from the recipe. Man, was I wrong. Loved it. Family loved it. Have made it many times since.
This recipe is well worth the time it takes to make! It's full of flavor and has become a family favorite of ours. I would recommend using a mandolin for all of the root veggies in this recipe to cut down on time.
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