You just made a rich meat soup from pork or beef. If you set aside the meat and the vegetables, you can make a second meal. Keep the meat warm and prepare the sauce from the vegetables that cooked in the soup. Include the onion and the garlic, but discard the woody vegetables.

variety of cooked soup vegetables
1 cup sour cream
1 tsp mustard
1 Tbsp flour
vegetable soup as needed
3 Tbsp oil
1 Tbsp sugar
salt and pepper to taste

• Place the vegetables in the food processor.
• Add the sour cream, mustard and the flour.
• If needed, add some soup stock.
• Puree just until no big chunks remain.
• If you use a blender, add some soup stock and make sure the vegetables are not completely pureed. It is more authentic and tastes better if small uniform chunks remain in the sauce.
• Transfer the pureed vegetables into a medium Dutch pot.
• Pour the oil into a non-stick fry pan, sprinkle with the sugar and mixing continuously with a wooden spoon until the sugar is slightly caramelized. Remove from heat and with the wooden spoon carefully scoop the oil and sugar mixture into the Dutch pot.
• Add more soup stock if needed.
• Add salt and pepper to taste and heat through.
• Slice the meat and pour some of the sauce on top.
• Serve with Hungarian bread dumplings or with kitchen towel dumplings.

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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!