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When I remember my immigrant grandparents' ethnic meals, I always think of so-called kitchen food [Ed. as opposed to food the Viennese crowd never served to guests, or something the Baron's servants made for themselves; see the discussion in newsletter 34.]

My favorite and often repeated remark at table when savoring something like cabbage strudel or a bowl of goulasch soup is "makes the belly feel good" (gives one a warm glow like a glass of schnapps). One favorite is Lentil soup. Anna Kresh sends me the following via the Erich Kumbusch kitchen. Anna writes:

Here is the recipe. I made a double batch because that matched the package of lentils we got, and we had it for several days. It's a strange color, but is truly wonderful. Reminds me of Rudy's black bean soup, which is outstanding but looks like you rinsed out your crankcase. ;-) I've 'translated' the recipe somewhat.


LENTIL SOUP
(from the Vienese kitchen of BB members Erich and Margit Kumbusch)

Ingredients:
  • 250 grams lentils (1/2 lb.)
  • 1 bacon rind
  • 80 grams smoked bacon (1/8 lb.)
  • 1 bouillon cube, dissolved in 1.25 liters water (5-1/4 cup)
  • salt
  • caraway
  • marjoram (to taste)
  • 1 garlic clove, minced
  • 2 Tbsp. oil
  • 2 Tbsp. flour
  • 1 glass (250 ccm) dry white wine
Preparation:
  1. Soak lentils in water overnight.
  2. Boil in 1.25 liters water the lentils, bacon rind, 1/3 of the caraway, and bouillon cube until the lentils are very soft. Set broth aside.
  3. Cut the smoked bacon in small cubes and saute with the minced garlic in oil in a hot pan. Add the flour, caraway and marjoram and saute til bright brown (einbrenn).
  4. Add to broth and cook gently 10 minutes. Salt to taste.
  5. Add wine to taste
Notes:

ED. I'd be happy to feature any other recipes for "kitchen food"! I'm also planning a "Great Goulasch Cook-off" one of these days, so dust off your recipes. Anything goes but you must use paprika.