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Bab, Borso, and lencse fozelek
Recipe Ingredients:
300 g dry beans or dry lentils or
500 g peas
2 dl sour cream
vegetable oil,
flour,
milk,
garlic,
bay leaves,
vinegar,
paprika,
salt,
mustard (optional),
sugar (optional)
Cooking Direction:
If you are using dry beans, soak them in water overnight. Cook the lentils with
a few bay leaves with just enough water to cover them until done. In the
meantime, mix 1 tbsp flour with a little milk and the sour cream. Make a light
brown roux with the oil, 1.5 tbsp flour, 2 cloves of crushed garlic, 1/2 tsp
paprika and 1 dl milk. Instead of milk, you can also use some of the water the
lentils are cooking in, both here and in the previous mixture. Stir it smooth
with the lentils. Stir in the sour cream + flour mixture. Correct the taste with
salt and vinegar. Add some mustard if you like, it really brings out the flavor
of the lentils. Some people like to sweeten it a little with sugar.
To make soup, dilute and cook 1/2 tomato, 1/2 yellow pepper, and a small onion
with the beans or lentils. Remove the onion before adding the flour.
Enjoy!!
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