• 1 whole, peeled onion
  • parsley
  • celery greens
  • 2-3 slices of thick bacon
  • 2-3 carrots
  • salt to taste
  • thick soup noodle
  • oil
  • 7-9 cups of water
  • sweet Hungarian paprika

On the larger sections of a grater, grate all the carrots. Heat one tablespoon of oil and saute the grated carrots until softened and add all the water. Drop in the whole onion and salt to taste. Tie together a handful of parsley and celery greens with a string and toss in with the rest of the soup. When the onion is soft, chop the bacon into tiny pieces and saute it in a baconpan. Add a half a chopped onion to the bacon and bacon fat. Stir constantly to avoid any burning. Sprinkle 1 teaspoon of paprika into the pan, stir in a half a cup of water and add everything to the soup pot.

Cook 2 to 3 handfuls of noodles to the pot. Remove the parsley and celery greens and sprinkle fresh chopped celery on the top of the soup. Make sure you taste and add more salt or other seasoning if needed. *

*A family favorite for back-up-do-it-all seasoning is Vegeta, found in most grocery stores and specialty European shops.

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