This recipe comes from The Gourmet’s Cookbook by Elek Magyar. “Very good soup can be made from beef, pork or veal bones, which can be used as a stock for other soups and sauces, but which is equally tasty and nourishing on its own,” he writes.
Ingredients:
1.5 kilograms (3 pounds) bones (including a beef marrow bone)
Root vegetables
1 small onion
A few peppercorns
Water
Method:
“Cook the well-washed bones in salted water for a long time,” writes Magyar. “When the water is boiling add the vegetables and peppercorns, in the same way as for broth. If it is to be used only for stock, it can simply be strained and put in a cool place. If it is to be used for soup, make a light rántás and add it to the strained stock. Chop the vegetables and put them back into the soup.” Vermicelli, daragaluska or májgomboc may also be cooked in it.
First: for those who are wondering what ‘long time cooking’ means: it is usually 1 and a half hours. You shouldn’t let the water boil heavily, the whole point of the process is for it to be slow. When the meat is half cooked you add the vegies.
Second: I have never in my life heard of ‘rántás’ having been added to a csontleves. So I wouldn’t recommend it if you wan’t a geniune csontleves
Try adding a soup spoon full of a good sherry to each plate. I like to use an ‘Fino’ my self