Ecomely

Language

Slambuc: recipe illustration
Soups

Slambuc

Slambuc is an old Hungarian potato stew-soup, thickened with flour and seasoned with paprika, flavoured with smoked bacon and garlic. A hearty peasant dish, it is eaten very hot, often in winter.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Liaison

Spices & seasoning

Optional extras

On the side

Instructions

  1. Melt the diced smoked bacon in a large pan over medium heat for 5 minutes, until it releases its fat and turns golden.
  2. Add the thinly sliced onion and let it cook for 4 minutes in the fat, without burning it.
  3. Off the heat, sprinkle in the sweet paprika and stir vigorously for about ten seconds to release its aroma.
  4. Add the peeled potatoes cut into large cubes, then the hot water, the bay leaf and the lebbencs. Bring to a boil.
  5. Let it simmer gently for 20 minutes, until the potatoes are tender.
  6. Dilute the flour in a little cold water, pour it into the soup while stirring, and cook for another 5 minutes to thicken.
  7. Mash a few potatoes against the side of the pan to bind the soup further, then adjust the seasoning with salt and pepper.
  8. Off the heat, remove the bay leaf, stir in the crème fraîche and the pressed garlic. Serve right away with the bread.

Variations and tips

Bacon-free version. Replace the bacon with 2 tbsp oil and add 100 g of sautéed button mushrooms to keep some depth of flavour.

Using what you can find. If you don't have lebbencs, use 2 tbsp concentrated tomato sauce added together with the paprika.

More ideas

Jókai-bableves (Jókai bean soup)1 h 50 · 4 serv.Babgulyás (goulash aux haricots)1 h 35 · 4 serv.Gulyásleves (goulash soup)2 h 20 · 4 serv.Székely cabbage stew (káposztás székely)1 h 35 · 4 serv.Palóc soup (potato and meat soup)1 h 20 · 4 serv.Húsleves (Hungarian meat broth)2 h 50 · 4 serv.Lángos (Hungarian lángos)1 h 45 · 4 serv. · budget-friendlyLecsó50 min · 4 serv.

Original Ecomely recipe.