First courses

Hungarian soup with mushrooms

The Hungarian neighbors are known for their dishes, which will definitely make you want to try them again and again. Hungarian soup with mushrooms – this is exactly the case. It is perfect for cool weather when you need to warm up. Moreover, it will warm you not only with the spicy taste of pepper, but also with its bright appearance. Try it and you will definitely want more.

Hungarian soup with mushrooms – ingredients

  • butter – 2 tbsp.
  • onion – 3-4 pcs.
  • mushrooms (champignons) – 650-700 g.
  • dill – 1 bunch.
  • sweet pepper – 1 pcs.
  • soy sauce – 1 tbsp.
  • broth – 500 ml.
  • low-fat milk – 250 ml.
  • flour – 3 tbsp.
  • tomato (medium) – 1 pc.
  • hot pepper – 0,5 pods.
  • salt, ground black pepper – to taste.
  • sour cream – 120 ml.

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Hungarian mushroom soup – recipe

Melt the butter in a large saucepan with a thick bottom over medium heat. Pour in finely chopped onion (there should be about 2 cups of it in chopped form) and cook for about 5 minutes until the aroma appears.

Add the cleaned and well-washed mushrooms cut into coarse plates. Stir and cook for about 5 minutes, until the mushrooms become soft.

Add fresh chopped dill (4–5 teaspoons in chopped form), whole (cleaned and without seeds) sweet pepper, soy sauce. Pour in the chicken broth.

When it boils, reduce the heat to a minimum, cover with a lid and simmer for about 15 minutes.

Meanwhile, whisk milk and flour in a bowl. Add the mixture to the soup. After it, throw in a whole tomato and half (or a small whole) hot pepper. Since Hungarians love spicy food, the classic recipe suggests using local waxy pepper. If this does not suit you, choose your own version and proportions of the more familiar red hot pepper. But it is advisable not to cut it – because that way you will get a sharper taste. It is better to take a small fruit.

After adding tomato and pepper, cover the soup with a lid and cook on low heat for another 15 minutes, stirring occasionally.

After that, add salt and pepper, add sour cream and continue cooking for 5-10 minutes until the soup thickens.

Turn off the heat and remove the pepper, tomato and hot pepper from the soup. Throw them away, and pour the soup on plates. If desired, sprinkle fresh herbs on top.

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