Now that the 90+ degree weather has passed, and we are in a very nice cool down (Low to mid 60's for high temperature this weekend!) It has got me thinking of soup! What are your favorite soups? Mine has got to be Hungarian Soup! The nice thing about it is you can use pretty much any kind of meat, and even mix types. I have used Beef, Pork, and Chicken in the same batch, and it was extremely good. I learned how to make it from my Mother, and she learned from her Mother-in-Law (My Grandmother on my Dad's side!) I have never seen a recipe anywhere, so I will try to explain how to make it! In a large stock pot, (I use a 16 Qt., My Mother used a 36 Qt, we had 15 in our family!) So I will give estimates for a 16 qt pot.! Put the meat whole or cut however you'd like it! (If using chicken or turkey, it is a good idea to wrap and tie in cheese cloth as the bones sometimes fall apart!) I use a whole chicken (5-7 lb, or 4-5 lb pork or beef typically, (Bone in, it gives the soup a much better flavor.) cover with tap water bring to a slow boil. Cook for about 2 hours over low/med heat. (Longer if you are using a tough meat!) 1 qt. tomatoes, (I use canned tomatoes, and tomato juice!) and 1 qt. juice 2 lb. carrots peeled and cut in to 3" pieces 4-5 lb potatoes peeled and quartered 1/2 head cabbage cut in to semi large pieces ( The Hungarians used 3-5 kohlrabi sliced, young before it gets tough and stringy, but it is hard to find!) 1 bunch celery cut in to 3" pieces Add carrots and cabbage to stock, simmer for about an hour, then add other ingredients. Simmer until tender adding salt, pepper, (Season to taste.) and paprika about 30 minutes before removing from heat. Anytime you get food with potatoes too salty, just add more potatoes. About 45 minutes to an hour before soup is ready to serve prepare cook 2 lb. of small or medium shell macaroni as per cooking instructions, rinse with cold water to completely cook. and 2 lb. fine egg noodles as per cooking instructions, rinse till completely cool. Serve the soup over noodles and shells.This is by far my favorite soup for those cold winter days.