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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Majgaluska leves (liverball soup) Recipe

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This recipe for Majgaluska leves (liverball soup) is from Jack's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
200 g chicken liver
1 egg
1/4 onion
beef bullion, parsley, bread crumbs, pepper, paprika, vegetable oil, salt
Directions:
Directions:
Clean the chicken liver and blend it with the egg, 1/3 tsp black pepper, and some salt. Wilt the chopped onion on some vegetable oil and add 1 tsp chopped parsley. Add to the liver with 1/3 tsp paprika. Add enough bread crumbs to achieve the normal consistency (be warned that bread crumbs take time to swell, so wait to adjust the consistency after adding them). Make 1 liter of beef bullion (adding a green pepper and a tomato chopped makes the soup taste better). When the soup is boiling, make the liver balls by carefully dropping small pieces of the paste in the soup. Cook for ten minutes.
Personal Notes:
Personal Notes:
www-rohan.sdsu.edu/~ituba/recipes/hungarianrecipes.html#gulyas

 

 

 

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