Orja Soup

Name: Orja Soup (Orjaleves)
Yield: 8 to 12 servings
Cuisine: Hungary
Ingredients: 1 pound beef bones; 1 egg; 7 ounces flour; Few leaves of knob celery and flat parsley, diced; Few leaves of knob celery and flat parsley, diced; 1 medium-sized onion, diced; 1 garlic clove; 1½ pounds beef flank; Salt; 1 clove; 2-pound section of pork head; 1 tablespoon paprika; 8 peppercorns; 1 parsnip; 2 knob celery; 2-pound section of pork backbone; 2 carrots; Pinch of saffron; Few leaves of knob celery and flat parsley, diced; 1 kohlrabi; 1 leek, washed and sliced

Orjaleves

Preparation info

8 to 12
servings

Difficulty
Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

1 pound beef bones
1½ pounds beef flank
Salt

Europe
Hungary
Spicy
Soup
Eastern Europe

Method

Wash beef bones and cook bones and beef flank in 3 quarts cold water with 1 tablespoon salt. Let the beef cook for 30 minutes, then add onion, garlic, paprika, peppercorns and clove