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Bakony outlaw soup served with rich vegetables and smoked meat
Bakony outlaw soup enriched with rich vegetables, smoked meat and sour cream

Bakony outlaw soup (Mushroom and pork soup)

Author: Flavelo
Recipes Soups
The trademark of dishes made 'Bakony style' is the meeting of forest mushrooms and sour cream thickening. This soup evokes the forest lifestyle of the outlaws (betyárs): filling meat, gifts of the forest (mushrooms) and the fire of paprika. A thick, substantial soup that counts as a main course with a slice of bread.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 10 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 5 servings
🔥 Calories 400 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pot

Allergen Information

⚠️ Milk
⚠️ Gluten

Instructions

1 ✓

Make a stew base from the meat with the vegetables (without mushrooms).

Tip: Brown the meat until it whitens so the flavours stay inside.
2 ✓

Cook until almost ready, then add the mushrooms.

Tip: Mushrooms need less time. If added at the start, they overcook and lose texture.
3 ✓

Prepare the thickening (flour+sour cream), equalise heat, and thicken the soup.

Tip: During heat equalisation, add the hot soup gradually to the cold sour cream, stirring continuously.
4 ✓

Boil thoroughly so it doesn't taste of flour.

Tip: Flour (starch) needs time to 'cook out' and thicken.

Recipe FAQ

Why did the sour cream curdle?
Due to lack of heat equalisation. Cold sour cream shrinks in hot soup. Always mix it with a little hot liquid before pouring into the pot!

Ingredients

  • 500 g Pork (leg or shoulder)
  • 2 pc Red onion
  • 3 cloves Garlic
  • 1 tbsp Paprika
  • 2 pc Tomato
  • 2 pc Green pepper
  • 200 g Mushrooms
  • 200 g Sour cream
  • 1 tbsp Flour
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tbsp Oil
  • 1 l Water