George Lang

Lebbencs Soup

Lebbencsleves

Preparation info

  • 8

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • ½ cup flour
  • 1 egg
  • Salt
  • 1 pou

Method

  1. Knead the flour, egg and a pinch of salt into a hard dough. Roll it very thin and let it dry for about 2 hours. By that time the texture of this dough should be almost like a stiff blotting paper.
  2. Cut potatoes into ½-