(A Hungarian Dish)

(from Jeff Smith: The Frugal Gourmet on Our Immigrant Ancestors)

• In a 10-12 oz pot, heat the lard (he says you can use oil, but we should remember it will not taste the same) and then add the garlic and onion.  Saute until the onion is clear.   Add the tomatoes and the paprika, bring to a heavy simmer, turn down the heat, cover, and simmer for 15 minutes.  Add the chicken stock, cover, and simmer for 45 minutes.
• Strain the soup into another pot and force through a sieve.  Discard solids.  Return to simmer.
• In a bowl, combine the sour cream and flour, mixing thoroughly.  Whip the mixture into soup until it is smooth and lump-free.  Simmer uncovered for 15 minutes to reduce and thicken.  Add salt and pepper.
• When ready to serve, add VODKA and serve immediately.

Laura 1999