A determined Hungarian cook could make an excellent soup from any vegetable that grows on the planet of Earth.
The best krumpli leves I ever tasted was made from new potatoes dug up from our garden during the hot summer of 1945. After the War was ended most of our food supply consisted of the fruits and vegetables that were planted and tended with loving care by the members of our small family.
My Mother was a wizard in producing delicious and hearty meals from the simplest ingredients to fill up the tummies of her always hungry children. Here is one of her recipes.
Wash and peel the potatoes; if new potatoes are used do not take the skin off, just scrub thoroughly under running cold water. Dice or slice up the potatoes and put them into a soup pot with enough salted water to cover. Add the bay leaves. Cover and bring to the boil. Lower heat and simmer partly covered for about 20 minutes, or until almost done.
Cook the bacon in a small frying pan until crisp; sprinkle in the parsley and flour to make the roux. Stir in the milk, set it aside.
Take out the bay leaves from the potatoes, and gradually stir the roux into the pot. Add the vinegar and blend gently to be sure there are no lumps. Correct the seasoning and simmer for 5 more minutes.
Serve it hot.
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