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Lebbencsleves is a Hungarian tradition. This soup is made with lebbencs tészta, the wide irregular Hungarian pasta that resembles Italian lasagna noodles. I make my own pasta, so I am not sure how packaged lasagna noodles would work. A good alternative is fresh pasta from a specialty store or an Italian deli. It is worth the trouble; this soup is very tasty and makes a satisfying meal.

2 thick slices of bacon, diced
1 stick of frozen Hungarian or chorizo sausage*, sliced
1/2 cup finely diced onions
1 clove of garlic, minced
1/2 batch of lebbencs pasta
3/4 Tbsp Hungarian paprika
2 red potatoes, chopped into very small cubes
1/4 yellow pepper, diced
1/2 large or 1 whole Roma tomato, chopped
1 sprig of flat leaf parsley
3-1/2 cups homemade chicken stock

• Freeze the sausage first.
• Make the lebbencs tészta next.
• Knead the flour, eggs and a pinch of salt into very hard dough. Texture should be very smooth.
• Roll the dough very thin and dry it for 2 hours.
• Cut into short, wide strips.
• In a medium Dutch pot, fry the diced bacon over low heat.
• *To remove the skin hold frozen sausage under hot tap water and pull off the skin. Otherwise, you will have sausage casings swimming in the soup.
• Add the sliced sausage and sauté on low heat for a couple of minutes.
• Add the onions and the garlic and fry until soft.
• Add the pasta and fry it, stirring until it starts to get a little color.
• Sprinkle with Hungarian paprika and stir.
• Add the chopped potatoes, yellow pepper and the tomato.
• Add the leaves of a sprig of flat leaf parsley and finally pour in the chicken stock.
• Taste it and adjust the salt content [the stock will have salt in it already] an add ground pepper to taste.
• Bring soup to full boil, reduce and simmer for five minutes.
• Cover pot and remove from heat.
• Let the soup steep for 15 minutes and then serve.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!