Hungarian Soup
By: Anonymous
Published: Wednesday, December 23, 2009 - 12:20am

Ingredients




3 quarts ,Water
2 lrg Firm potatoes
4 Carrots
3 smalls Onions
2 stalk celery
1/2 cup Barley
1 cup Dried green split peas
1/2 teaspoon Freshly ground black pepper
1 teaspoon Herbal seasoned salt
2 tablespoons Butter
1/2 cup White wine (Sauterne or Chardonnay quite nice)
1 teaspoon Liquid smoke
2 cups V-8 cocktail juice (or juice from previously cooked 1/4 teaspoon Tabasco sauce
2 tablespoons Butter
1 tablespoon Flour

Preparation

1 Prepare vegetables, cutting the onion and celery fine and leaving the potatoes and carrots in fairly large pieces. 2 Bring barley and peas to rolling boil in water. Add vegetables, wine and seasonings; simmer until barley and all the vegetables are very tender, about 2 - 2 1/2 hours. About thirty minutes before serving, add the V-8 juice or vegetable stock and a "roux" made of the butter and flour. Watch carefully as the soup thickens, lest it stick to the pot.