Soups are a great part of the Hungarian Kitchen and not without reason. Who wouldn’t like a steaming bowl of soup on blistery winter days to warm you up inside and out.
Today, I will share with you one of the most popular soups of Hungary, which, just like many other Hungarian dishes, has humble beginnings, meaning it was a peasant dish. However, these days every single household makes it several times a month as young and old equally enjoy this mouth-watering soup.
Usually it is served with Hungarian Langos, which is a savory yeast pastry. Many consider Langos a type of bread as it is served instead of bread.
However it could also be a stand-alone dish served on Markets and Fairs.
- 4-5 large potatoes, peeled, cubed
- 1 onion, peeled, chopped
- 1 large carrot, peeled, sliced
- 1 small tomato, cut into cubes
- 1 small green pepper (like cubanelle), cored, cut into cubes
- 1 clove of garlic, peeled, chopped
- 1 large parsnips, peeled, sliced
- 5 springs of parsley, chopped
- 1 tablespoon red paprika
- 2 tbsp. of olive oil
- 2 tbsp. of flour
- 1 tsp salt
- 1 slice of celery root, peeled, sliced (if you have, don’t worry if you can’t find it)
Place vegetables, 1/2 the parsley, onion, garlic, potato and salt into a large stockpot. Add 6 cups of water and cook for about 30-35 minutes or until potato is tender but not mushy.
Mix well using a cooking spoon. Cook for another 5 minutes. Turn off heat and sprinkle with the other half of the parsley. Serve with Langos or crusty artisan bread.
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