First courses

Hungarian mushroom soup

Hungarian mushroom soup – a hearty and interesting dish. Such a soup is prepared quite quickly and from simple ingredients. Warms very well in the cold wet season.

Hungarian mushroom soup – ingredients

  • Smoked barrel (sponder) – 150 g.
  • Sausage – 100 g.
  • Dried forest mushrooms – 1 good handful.
  • Flour – 50 g.
  • Onion – 1 piece.
  • Sour cream – 200 ml.
  • Broth (water) – 5 glasses.
  • Bay leaves – 2-3 pieces.
  • Dumplings (homemade is best, but store-bought ones are fine) – 200 g.
  • Thyme.
  • Paprika is sweet.
  • Salt pepper.

Hungarian mushroom soup – recipe

We soak the mushrooms for 1-2 hours, drain the water, drain.

Clean the onion and cut it into small cubes.

Cut the barrel into cubes, fry in a dry pan, remove the fried cubes. Pour onions into the same pan, fry until soft. Add mushrooms, a pinch of thyme, salt, pepper, simmer for a few minutes, add paprika, mix.

Transfer the contents of the pan to a saucepan, pour broth. Add a bay leaf, chopped sausage, fried barrel, bring to a boil.

Add flour to sour cream, mix thoroughly.

When the soup boils again, pour sour cream with flour, mix well, bring to a boil again.

We pour it on plates, serve it to the table.

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