Hungarian Soup with Sausage, Mushrooms and Sour Cream
- 150 grams Smoked bacon
- 1 onion
- clarified butter (for cooking)
- 250 grams Wild mushroom
- freshly ground peppers
- ground paprika
- 1 ⅕ liters Beef broth
- 2 bay leaves
- 100 grams smoked Chorizo
- 200 milliliters Sour cream
- 50 grams Pastry flour
- 200 grams ravioli (filled with meat, ready to cook)
Cut bacon and onion into cubes.
Heat a little butter in a pan and cook bacon, remove from pan and drain. Saute onion in bacon fat.
Clean mushrooms and cut into smaller peices if needed. Season mushrooms with salt, pepper and herbs.
Add mushrooms to onion and saute together for a few minutes. Cut chorizo into slices.
Sprinkle mushrooms with paprika and add broth. Add bay leaf, chorizo and bacon. Bring to a boil.
Combine sour cream with flour.
Cook maultasche (or ravioli) according to package instructions. When they are cooked, thicken soup with sour cream mixture. Place pelmeny into bowls and top with soup. Serve.