Though lentils were considered as a food of poor for a long time, now they are integral part of everyday consumption, regardless of the finanacial situation. In Hungary lentils are usually prepared as a soup or stew, mainly with roux and smoked meat, similar to dry bean soup. To break with the tradition, I’m sharing a more digestible soup recipe with you. The specialty of this lentil soup lies in seasoning, lemon juice and tarragon, whose aroma is reminiscent of anis, make it very piquant.
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.
0 Comments