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| What You Need: |
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2 tablespoons freshly rendered lard
6 cloves garlic, peeled and crushed
2 medium yellow onions, peeled and chopped
15 large, very ripe tomatoes, cored and chopped (about 18 cups or a little over 1 gallon)
4 tablespoons Hungarian paprika
4 cups Chicken Stock or use canned
6 tablespoons sour cream
4 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
6 ounces (¾ cup) vodka
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| How To Cook: |
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1. In a 10- to 12-quart pot, heat the lard and add the garlic and onion. Saute until the onion is clear. Add the tomatoes and the paprika, bring to a heavy simmer, turn down the heat, cover, and simmer for 15 minutes.
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2. Add the Chicken Stock, cover, and simmer for 45 minutes. Strain the soup into another pot and force through a sieve. Discard the solids.
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3. Return the soup to a simmer. In a small bowl combine the sour cream and the flour, mixing thoroughly. Whip this mixture into the soup until its smooth and lump free.
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4. Simmer uncovered for 15 minutes to reduce and thicken a bit. Add the salt and pepper. When ready to serve, add the vodka and serve immediately.
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