At the first bite of Hungarian lebbencs noodle soup, the company suddenly falls silent — this is the best compliment for the chef. Toasted pasta, potatoes, bacon: the soup that settles the lunch in one plate. After a few seconds, all that remains is the debate over who gets the last portion.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Fry the bacon, and fry the broken lamb in the fat until golden brown. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Add the onion, pepper and tomato, then season. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Add the potatoes, pour 2 liters of water and cook until soft. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- At the end, let it rest for five minutes so that the pasta and the juice can become friendly. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Fry the lebencs until they are hazelnut-colored, but pay attention: there is half a minute between "caramel" and "charcoal".
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Adjust the final salting at the end of cooking, because the flavors are concentrated by evaporation.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.