Render the bacon In a large pot, melt the bacon over medium heat until the fat releases. Add a little lard or oil if needed.
Sauté the base Add onion and cook until golden. Stir in garlic, then remove the pot from heat and quickly add paprika (to avoid burning it). Mix well.
Build the flavors Return to heat and add sausage, carrots, parsley root, celery root, potatoes, bell pepper, and tomato. Stir to coat with the paprika base.
Simmer Pour in the broth, season with salt and pepper, and bring to a boil. Lower heat and simmer for about 35–40 minutes, until vegetables are tender.
Finish Adjust seasoning, sprinkle with fresh parsley, and serve hot with crusty bread.
🍞 Serving:
Traditionally, Betyárleves is served with rustic bread and sometimes a touch of sour cream on top. It’s a perfect countryside-style meal: smoky, warming, and satisfying.
Ashley, would you like me to also share a “lighter modern version” (less fatty, still authentic in flavor), or do you want me to keep it as close to the original rustic shepherd’s style as possible?
