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Hungarian mushroom soup (Magyaros gombaleves)

What makes this Hungarian mushroom soup so delicious and unique? Chunks of mushrooms with authentic Hungarian sweet paprika and lots of sour cream. It is not a cream soup, please do not blend i! It’s done in 45 minutes and it is made with homemade pinch noodles!

You can find Hungarian paprika in most grocery and spice stores now, as well as Amazon.

The majority of Hungarian soups are thickened in some way, such as roux, sour cream or egg yolk.
I thickened this soup with roux, toasted all purpose flour in oil, then added paprika and sour cream. The addition of paprika requires particular care, because burnt paprika tastes bitter. Before adding paprika, always remove the pot from the heat and wait a bit.  When the roux has achieved the desired paprika color, add the sour cream and mix well. The prepared, seasoned roux is diluted with liquid.

Hungarian mushroom soup recipe

 

What type of mushrooms should you use when making Hungarian mushroom soup?

Traditionally wild mushrooms were used to make this soup, nowadays it is a bit challenging to purchase them out of season,  I usually use button mushrooms.When looking for mushrooms choose those that have a fresh odor, are dry to the touch (not slimy), and are free of any discoloring.

What is Hungarian pinched noodle (csipetke)?

Hungarian pinched noodles (Csipetke noodles) are one of the fastest styles of homemade noodles to prepare, it’s actually quite quick and simple, can be made in just a few minutes. While csipetke might look like nokedli, the Hungarian version for German spaetzle, the pinched noodle dough is made without water, only egg, flour and a pinch of salt.

The pinched noodle name comes from the way they are formed. Pinches of dough, about the size of a lemon seed, are rolled into a ball, flattened, and dropped into rapidly boiling water, cooked until tender.

Hungarian mushroom soup recipe

Hungarian mushroom sop (Magyaros gombaleves)

What makes this Hungarian mushroom soup so delicious and unique? Chunks of mushrooms with authentic Hungarian sweet paprika and lots of sour cream. It is not a cream soup, done in 30 minutes and it is made with homemade noodles!
Total Time 45 minutes
Servings 4 people

Equipment

  • Soup pot
  • Cutting board
  • Chef's knife
  • Peeler
  • Measuring cups
  • Measuring spoons
  • Sauecpan
  • Bowls

Ingredients
  

For the soup

  • 21 ounces White or brown mushrooms – cut into slices 600 grams
  • 1 medium onion diced
  • 5 tbsp vegetable oil sunflower, canola
  • 1 teaspoon sweet Hungarian paprika
  • 2 medium carrots peeled and cut into 1⁄4 inch slices
  • 1 medium parsley root or parsnip peeled and cut into 1⁄4 inch slices
  • 2-3 medium potatoes peeled and cut into medium size cubes
  • 3 tbsp all purpose flower
  • 2 tbsp sour cream + extra for serving
  • 1 bunch parsley
  • ground black pepper
  • salt

For the pinch noodles

  • 1 whole egg
  • all purpose flour
  • 1 pinch salt

Instructions
 

  • In a soup pot, sauté the onions in 2 tablespoons of vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.
  • Add the sliced carrots, parsley roots or parsnips and the mushrooms, salt to taste and simmer for about 5 minutes.
  • Prepare the roux, it will thicken your soup. Heat oil in a pan; add 3 tablespoons of flour, stirring constantly. You need just enough oil to make the consistency of your roux not too thick and not too thin. It should spread out in your pan and bubble a little.
    Make roux
  • After 2-3 minutes of searing, when it starts to brown, take it off the heat, allow to cool and add 1 teaspoon of red paprika powder and 2 tablespoons of sour cream. Cooking tip: do not burn the paprika, otherwise it will become bitter. Set aside.
    Add sour cream to roux

Prepare the pinch noodles

  • It is a great accompaniment for this soup. Their name comes from the way they are formed. In a medium bowl mix together the egg, the salt and the flour, and knead with your fingertips until a firm, smooth dough forms. Pinch off small pieces of dough about the size of a lemon seed and roll them. Set aside.
    Making Hungarian csipetke pinch noodles
  • Back to the soup pot. Add 5 cups of water to the vegetables, add salt and gound black pepper and the half of the parsley. Bring it to a boil, drop the noddles in and cook for about 10 minutes until the vegetables are tender.
  • Now add some water or soup broth to the roux to thin it. Pour this mixture back to your soup pot and bring the soup back to a boil, then turn the heat off and sprinkle your soup with the rest of the parsley that you have chopped.
  • Serve with sour cream. Enjoy!