Lumberjack’s soup (favágó leves) is a hearty meal containing pork, mushrooms, root vegetables, noodles and sour cream. I generally make this soup with nokedli, but pinched noodles can also be a good choice. Pinched noodles need to be cooked much longer than nokeldi, so you have to add the noodles to the soup together with the vegetables.
- 500 g (~1 lb) pork, boneless, cubed
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 50 g (~1 3/4 oz) smoked pork fat, chopped
- 2 tsp sweet paprika powder
- salt and pepper to taste
- 2 tsp vegetable seasoning blend (optional)
- 1 tsp tarragon
- 1 tbsp tomato paste
- 2 medium carrots, diced
- 1 medium parsley root, diced
- 250 g (~1/2 lb) mushrooms, sliced
- small bunch of parsley leaves, finely chopped
- 100 g (~3/4 cup) flour
- 1 egg
- 2 tbsp sour cream
- 1 heaping tbsp flour
In a pot fry smoked pork fat until it releases enough lard and becomes crisp. Add pork cubes and sear until all sides turn white. Add finely chopped onions and garlic, and stir-fry for 3-4 minutes. Stir in tomato paste and ground paprika. Pour in 1,2 liters (5 cups) of water and season the soup with salt, pepper, tarragon and vegetable seasoning blend. Bring it to a boil, cover the pot and over medium-low heat cook until the meat is almost tender. While the meat is cooking, add more water as needed.
Once the meat is almost done, add carrots, parsley root, mushrooms and finely chopped parsley leaves.
In a bowl mix together 100 grams (~3/4 cup) of flour, an egg and 40-50 ml (3-4 tablespoons) of water to make the batter of nokedli.
Cook the soup with the vegetables for further 10 minutes, then push the batter through a nokedli maker into the boiling soup. Combine sour cream, 1 heaping tablespoon of flour and 50 ml (1/4 cup) of water, mix in some hot cooking liquid, then pour the mixture into the soup while stirring constantly. Cook the soup for further 4-5 minutes. Serve hot.