Lebbencsleves (Lebbencs Soup)
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Lebbencsleves (Lebbencs Soup)
Last updated 6/12/2012 1:21:49 AM. Recipe ID 54168. Report a problem with this recipe.
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      Title: Lebbencsleves (lebbencs soup)
 Categories: Soups/stews, Potatoes, Ham/pork, Hungary
      Yield: 8 Servings
    1/2 c  Flour, all-purpose
      1 ea Eggs
      1 lb Potatoes; peeled
      2 qt Broth, beef
    1/4 lb Bacon, smoked; diced
      1 sm Onions; minced
      1 ea Pepper, green; sliced thin
      1 tb Paprika
      1 md Tomato; peeled, chopped
    Knead flour, egg and pinch of salt into a hard dough. Roll very
  thin and dry for about 2 hours. Texture should be almost like a stiff
  blotting paper.
    Cut potatoes into 1/2 cubes, cook in 2 quarts broth for about 10
    Fry diced bacon over low heat. Remove cracklings and set aside. Put
  onion and broken chips of dough in remaining fat. Brown the onion and
  noodle pieces together over low heat for 5-10 minutes.
    Add 1 teaspoon salt, green pepper, potatoes with broth, paprika,
  tomato and crackling pieces. Cook everything gently until potatoes
  and noodle pieces are done, which should be another 5-10 minutes.
  Adjust salt.
    MM and upload by DonW1948@aol.com / CH

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Recipe ID 54168 (Apr 03, 2005)

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