|Chicken Paprikash Soup|
Lard, yellow onions, and paprika are the holy trinity of Hungarian cooking. To do it right, you must use lard, not something I have in any quantity at home. But I have bacon and if I have bacon, I can sure render some lard. Though non-traditional, I love the smokiness that bacon brings to the party. And then for paprika, because some smoke is good, more must be better, so I chose to use a really good Spanish pimentón, a smoked paprika.
Finished with small pieces of egg pasta, my version is not authentically made, but it certainly is authentic in spirit. And it is what I wanted for dinner.
Quoting my wife, "You have to make that soup again. FREAKIN AWESOME." Thank you George!