Ingredients: 100 g smoked Kolozsvár "speck" bacon; 250 g mushrooms (boletus varieties are best but champignons and shiitake are also good); salt, a little pepper, sage leaves, tender thyme, a pinch of sugar; a litre of consommé, or stock cube and water; one bay leaf; 2,5 tablespoons of cooking oil; 1,5 teblespoonfuls of flour; a small onion; 1 teaspoon of ground paprika; 100 g lightly smoked sausage; 1 decilitre of sour cream.Dice the 'speck' bacon and render down, to produce crisp scratchings.

Clean an slice the mushrooms, sauté and add to the stock with the bay leaves. Simmer gently till soft. In the meantime make a roux with the oil, the flour, the finely diced onion, and a teaspoon of sweet paprika. Add the roux to the spoup, with the scratchings and the sliced sausages, and bring to boil again. At the end add "csipetke" (tiny gnocchi), or meatballs, and sour cream.