Boldog születésnapot, Jenn!

We had a Hungarian feast for Jenn's belated birthday dinner tonight - Paradicsomleves with Palacsinta, Sorma, Kapros zoldbabfozelek, Gwetche Kuchen. Of course, I added my own twist to the traditional recipes!

Paradicsomleves (Tomato Soup)

1/2 lb. pancetta

3 large fennel bulbs, oven-roasted and chopped
1 large can of crushed of pureed tomato 32 oz. size
3C chicken boullion

3 red bell peppers
minced garlic

paprika

1 Tbls. sugar
a few peppercorns and salt to taste

Saute pancetta in a soup pot. Saute garlic and peppers with pancetta bits in pot till soft. Add the can of tomatos and add one can of boullion. Add 1 Tbls. sugar, and peppercorns. Bring soup pot to low boil, and lower heat to simmer and let simmer about 45 min. or 1hour.

Serve with Palacsinta (crepes with berry jam), traditionally they are filled with strawberry jam; I used black currant. Top with powdered sugar.

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