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June Meyer’S Authentic Hungarian Tomato Soup

June Meyer's Authentic Hungarian Tomato Soup recipe image
This authentic Hungarian tomato soup is a comforting classic that captures the warmth of home-cooked meals from Austria-Hungary. The recipe relies on high-quality crushed tomatoes, smoky bacon, and aromatic onions and celery to build a deep, savory flavor base. A touch of sugar balances the natural acidity of the tomatoes, while whole peppercorns add a subtle, earthy spice. Simmered slowly, the ingredients meld together into a velvety, hearty broth. It is perfect for chilly evenings or as a starter before a light meal. Serve it alongside crusty bread or traditional Hungarian pancakes for a nostalgic, satisfying dining experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 307.0
Description
This authentic Hungarian tomato soup is a comforting classic that captures the warmth of home-cooked meals from Austria-Hungary. The recipe relies on high-quality crushed tomatoes, smoky bacon, and aromatic onions and celery to build a deep, savory flavor base. A touch of sugar balances the natural acidity of the tomatoes, while whole peppercorns add a subtle, earthy spice. Simmered slowly, the ingredients meld together into a velvety, hearty broth. It is perfect for chilly evenings or as a starter before a light meal. Serve it alongside crusty bread or traditional Hungarian pancakes for a nostalgic, satisfying dining experience.
Ingredients
  • 1/2 pound Good bacon,
  • 1 large Onion, minced
  • 32 oz Can of crushed or pureed tomato
  • 32 oz Water
  • 1/2 cup Celery, minced
  • 1 tablespoon Sugar
  • 1 pinch Peppercorns
  • 1 to taste Salt
Directions
  1. 1
    Slice the bacon into small pieces.
  2. 2
    Saute the bacon in a large soup pot until crisp, then drain off excess bacon fat, leaving a small amount for flavor.
  3. 3
    Add the minced onion and celery to the pot with the bacon bits.
  4. 4
    Sauté the vegetables until they become soft and transparent, about 5-7 minutes.
  5. 5
    Add the can of crushed tomatoes and the water to the pot.
  6. 6
    Stir in the sugar and peppercorns.
  7. 7
    Bring the soup to a low boil, then reduce the heat to a gentle simmer.
  8. 8
    Let the soup simmer uncovered for about 45 minutes to 1 hour, stirring occasionally.
  9. 9
    Taste and adjust seasoning with salt as needed.
  10. 10
    If desired, serve with pre-cooked broad noodles or rice added just before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 307.0kcal
% Daily Value *
Total Fat 23.8g37%
Saturated Fat 7.9g40%
Cholesterol 26.1mg9%
Sodium 974.4mg41%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 21.0g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This soup is traditionally served with Hungarian Pancakes (Palacsinta), which are thin crepes slathered with strawberry jam, rolled up, and sprinkled with powdered sugar.

For a vegetarian version, omit the bacon and use olive oil or butter to sauté the vegetables.

If you prefer a smoother texture, you can blend the soup with an immersion blender after simmering.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Keywords: hungarian, tomato soup, bacon, comfort food, old world, onion, celery, simmered, peppercorns, vegetarian option, winter soup, classic recipe, homemade, hearty, smoky, simple, traditional
Read it online: https://www.chefs-mate.com/recipe/june-meyers-authentic-hungarian-tomato-soup/