👩🍳 Instructions:
- Base
- Heat oil/butter in a pot.
- Sauté onion until soft, then stir in the carrots and parsnip.
- Paprika & broth
- Remove the pot from heat, stir in the paprika.
- Add broth, bay leaf, potatoes (if using), and green beans.
- Simmer
- Cook until vegetables are tender, about 20 minutes.
- Thicken
- In a bowl, whisk flour with sour cream to form a smooth paste.
- Slowly stir into the soup while whisking to avoid lumps.
- Simmer for another 5 minutes until creamy.
- Season
- Add vinegar for tang (adjust to taste).
- Season with salt and black pepper.
- Serve
- Garnish with fresh parsley or dill.
- Serve hot with crusty bread.
👉 Variations:
- Some Hungarian families add csipetke (pinched noodles) to make it heartier.
- A small sprinkle of sugar is sometimes added to balance the vinegar tang.
Would you like me to also share the clear-broth version (without sour cream thickening), which is lighter but just as traditional?