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, done in 30 minutes and it is made with homemade noodles!
Ingredients for 4 people:
For the Hungarian mushroom soup:
- 600 grams of white or brown mushrooms (21.2 ounces) – cut into slices
- 1 medium onion – diced
- 5 tablespoons of vegetable oil (sunflower)
- 1 teaspoon of sweet Hungarian paprika powder
- 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 tablespoons of flour
- 2 tablespoons of sour cream + some extra for serving
- 1 bunch of parsley
- ground black pepper/li>
- Salt to taste
For the homemade Csipetke (pinched) noodles:
- 1 egg – beaten *(the amount of dough you can make with one egg is enough for a recipe for 12 people. I always use only about 1/3rd of one beaten egg.)
- Pinch of salt
- White flour – as much as necessary to create a firm, smooth dough
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. 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.
Preapre the Csipetke (pinched 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.
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!
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