VEGETARIAN HUNGARIAN VEGETABLE BEAN SOUP
(Tastes Like It Contains Meat)



Okay. I admit I am not a vegetarian. But being the food-lover that I am, I am ALWAYS seeking vegetarian
foods which I can enjoy. I am certainly not closed-minded about the subject. Well here I present the
most wonderful vegetarian dish I have ever discovered. It is a thickish soup. It tastes like it contains
meat yet it has no meat in it what-so-ever. Simply PERFECT. An awesome tribute to the old world Hungarians
who came up with such a recipe in historical times of impoverishment. 

6 Quart Pot
A cooking "rasp" (A very fine grater)
3 Cups (16 oz. package) of dry red kidney beans
13 and one-half Cups of water
2 large carrots
2 large parsnips (found in any supermarket in the produce section)
2 large dry bay leaves (found in the spice section of any supermarket)
2 cloves of fresh garlic (peel off the paper-like outer skin)
1 Teaspoon of ordinary table salt or (preferrably) 1 "TABLESPOON" of Sea Salt
2 Tablespoons of flour
2 Tablespoons of cooking oil (Canola is good)
A pinch of finely ground red Cayenne pepper


In a pot put 3 cups of dry red kidney beans (16 oz. package) and 13 and a one-half cups of cold water.
Add 2 big sliced up carrots, 2 big sliced up parsnips (found in any supermarket in the produce section),
and 2 large dry bay leaves. Add about a Teaspoon of table salt or about a TABLESPOON of sea salt (preferred).
Bring to a boil and then boil for 3 hours stirring it occasionally.

In a small frying pan prepare rántás (pronounced rontosh). It is the base of most Hungarian soups.

Do this by simply heating up the frying pan (not too hot) and frying 2 tablespoons of flour in 2 tablespoons
of cooking oil. Add 2 "finely" grated (buy a cooking rasp) cloves of raw garlic. Add a pinch of red Cayenne 
pepper. Mix and fry in the "center" of the frying pan until the mixture is "roasted" and turns dark brown 
(but do not "burn" it). Try to keep the mixture in the center of the frying pan while roasting the mixture.
In other words, keep it together. When this is completed, turn off the heat and quickly remove from the stove
and cool it down. Only after it is cooled down can the rántás be added to the hot cooked beans in the pot.
Mix it in thoroughly and continue cooking the beans for another 10 minutes. Then turn off the heat and serve.

Customarily once this soup is served in the bowl, a Tablespoon of vinegar is added right in the bowl before
eaten. Very good indeed.

HINT: It is always better to heat the water in the pot before adding the beans to it. But it doesn't have
      to be boiling. And always be careful not to splash any hot water on yourself when adding the dry beans.
      Also, remove the dry bay leaves after cooking. Do not eat them. They are only for flavoring.