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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.
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.