Easy Hungarian Soup Food

EASY HUNGARIAN GOULASH SOUP

Steps:

• In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions for 8-10 minutes over medium heat or until lightly browned. Add garlic; cook 1 minute longer., Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender., Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat is tender. Serve with sour cream if desired.

EASY HUNGARIAN MUSHROOM SOUP

Steps:

• In large sauce pan melt butter and saute the onion until translucent.
• Add paprika, dill, salt and pepper.
• Whisk in flour.
• Add milk, water, and mushrooms and bring to a near boil.
• Reduce heat and simmer (stirring occasionally) for 30 minutes.
• Remove from heat and stir in soy sauce, lemon juice, sour cream and parsley.
• Serve warm.

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt 1 pound of butter. Add onion, and saute until wilted. Add mushrooms, saute until juices are released. Add dill, paprika, and mix well. Add tamari, water, bring to a boil and reduce to a simmer. In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step! Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

EASY HUNGARIAN SOUP

Steps:

• In a large saucepan or stockpot, heat oil then cook onions over a medium heat until soft and transparent.
• Add pepperoni and cook, stirring, for about 1 minute or until fragrant.
• Add mince and cook, stirring, until the meat is just coloured.
• Add paprika and caraway seeds and cook, stirring, for 1 minute.
• Add flour, stir well and cook for 1 minute before removing saucepan from heat.
• Slowly stir in beef stock, scraping up any bits from the base of the saucepan.
• Add canned tomatoes (including their juice), red wine, and fresh, diced tomatoes.
• Return saucepan to heat and bring the soup to a boil.
• Reduce heat and add sauerkraut.
• Simmer gently, stirring occasionally, for 20 minutes before serving.
• May be served with a dollop of sour cream, if desired, but it's a pity to dilute the strong taste of this soup.
• (This makes a fairly salty soup, so use reduced salt beef stock if this is an issue for you).

HUNGARIAN POTATO AND SAUSAGE SOUP

Steps:

• Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
• Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
• Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
• Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
• Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
• Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.