Serves 8
2 tablespoons freshly rendered lard (I use olive oil)
6 cloves garlic, peeled and crushed (to taste)
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
6 tablespoons sour cream (I use yogurt)
4 tablespoons all-purpose flour
Salt and freshly ground black pepper, to taste
6 ounces (3/4 cup) vodka*
In a 10- to 12-quart pot, heat the lard and add the garlic and onion. Saute until the
onion is clear. Add the paprika, and toast for a minute or two. Add the tomatoes, bring
to a heavy simmer, turn down the heat, cover, and simmer for 15 minutes. Add the
Chicken Stock, cover, and simmer for 45 minutes. Strain the soup into another pot and
force through a sieve (or use immersion blender, then put through a food mill). Discard the solids. 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 it is smooth and lump free. 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.
*1 tablespoon per bowl at time of serving