Sour Lentil Soup

Ingredients

1 medium onion (finely chopped)

Salt

Pepper

2 tablespoons flour

1/2 pound Hungarian sausage (cut into rounds)

Sour cream (for dolloping on top of individual servings)

Start by soaking the lentils in cold water for several hours.

Drain the lentils and replace them in a large pot.

Add 4 cups of fresh cold water.

Add the onion and the celery.

Season with salt and pepper.

Cover the pot and put on low heat for about 1 hour.

Heat about 2 tablespoons of olive oil in a frying pan.

Stir in about 2 tablespoons of flour and cook until slightly browned, about 2 minutes.

Add more flour for a thicker consistency soup.

Add half a cup of water and 2 tablespoons of vinegar to the flour mixture and stir constantly to develop a paste.

Add this paste to the lentils. Chunks of paste may stick together, so be sure to whisk thoroughly.

Soup can be thickened with more flour paste or thinned with more water.

Add salt, pepper, and vinegar to adjust flavor at this point.

Fry the sausages briefly with olive oil, then add them to the soup.

Let the whole thing simmer together for a few minutes, making sure the sausages are heated all the way through.

Add a spoonful of sour cream on top of your serving for authentic Hungarian flavor.

4 servings

Saturday, December 5, 2009 - 10:19pm