Hungarian-style succotash
Description
Perfect for lunch. The exact origin of the wonderful soup called succotash is unknown. Some sources claim this dish came to Europe from America, where it was eaten by Native Americans. Others insist that Native Americans had never heard of such a soup and that it was actually invented by Hungarians. I'm not a culinary historian, so I can't say who's right, but the fact remains — when I was in Budapest, this soup was served everywhere. Therefore, succotash is at least part of modern Hungarian cuisine :) Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
The beans need to be soaked in cold water at least 4 hours before preparing the soup. To begin cooking, cut the bacon into small slices.
- 2
Step 2
Fry the bacon pieces in vegetable oil.
- 3
Step 3
Finely chop the onion and add it to the pan with the bacon. Continue frying.
- 4
Step 4
Boil the beans in salted water until half-cooked. Then add fried onion and bacon. Cook for 5 minutes.
- 5
Step 5
Then add corn to the soup, bring to a boil and cook for another 5 minutes after boiling. A couple of minutes before ready, pour in the cream and heat through. Done! Serve, sprinkled with fresh herbs.