Outlaw’s soup is a tasty and hearty dish of the Hungarian cuisine. This soup can be made with several meats and vegetables; because of its various ingredients outlaw’s soup is prepared otherwise in the different regions of the country. That’s why you can see outlaw’s soup recipes from the Alföld, Mátra, Bakony or Transylvania. Its origin isn’t clearly known, but the outlaws of the 18-19th century probably cooked something like that using what they found in the bundle or in the pantry.
A bunch of dishes have been named after Bakony, the largest part of the Transdanubian Mountains. Those foods have one thing in common: they all contain mushrooms. Wild mushrooms are the best choice if they are available, but cultivated musroom varieties can be good too.
Ingredients:
- 500 g (~1 lb) lean pork
- 1 tbsp lard
- 1 onion
- 1 wax pepper
- 1 l (~4 1/4 cups) stock
- 100 g smoked sausages
- 2 medium potatoes
- 1 medium tomato
- 1 carrot
- 1 parsley root
- 1 small slice of celeriac
- 3-4 bigger white mushrooms
- 2 garlic cloves
- 1/2 tsp ground caraway seeds
- 1/4 tsp thyme
- 1 1/2 tsp paprika
- 1 tsp salt
- small bunch of parsley leaves
Sauté finely chopped onions in lard. Add diced pork and sear until all sides turn white. Stir in chopped wax pepper. Sprinkle the meat with salt and paprika, then pour 1/2 l (~2 cups) water. Cover and over low heat cook until tender. Add more water as the cooking liquid boils away.
Meanwhile clean and dice potatoes, tomato, celeriac, carrot and parsley root. Slice the mushrooms and sausage, chop the parsley leaves. Once the pork is done, pour in stock and add the vegetables and sausage to the soup. Stir in crushed garlic. Season with ground caraway seeds and thyme. Cook until the vegetables are tender. Turn off the heat and add chopped parsley. Serve hot.
