Ingredients
- 3 tbsp oil
- 1 onion
- 100g Lebbencs (traditional Hungarian pasta)
- 1 tbsp Paprika cream (Mild or Spicy)
- 100g bacon bits
- 300g potatoes
- 2 tbsp Puszta sauce (Poestasaus)
- Salt and pepper
- 1/2 parsnip
- 1 bell pepper
- 1 tomato
- 1 tbsp Paprika powder
- A bunch of parsley
Preparation
Peel and finely chop the onion. Peel the potatoes and cut them into cubes. Fry the Lebbencs pasta in a pan with 2 tbsp of oil until golden brown, then set aside. Briefly fry the bacon bits in 1 tbsp of oil. Add the chopped onion. Once the onion turns golden brown, remove from heat and sprinkle with Paprika powder. Add the toasted pasta pieces back and stir briefly. Season with Paprika cream, Puszta sauce, and freshly ground pepper. Pour in 1.5 liters of water and bring to a boil. Add the potato cubes to the soup as soon as the water boils.
Wash and seed the bell pepper. Cut the pepper, tomato, and parsnip into small cubes. After the soup has boiled for 5 minutes, add these vegetables. Let the lebbencsleves simmer gently, covered, for about 30 minutes. Meanwhile, finely chop the parsley. Sprinkle the soup with parsley and further season with salt and Spicy Pepper Sauce if desired.
Enjoy your meal!
Preparation time: ± 45 min.
