👩🍳 Instructions:
- Sauté the base
- Heat oil or butter in a large pot.
- Add onions, cook until translucent, then stir in garlic.
- Add vegetables & mushrooms
- Stir in carrots, parsnip, and mushrooms.
- Cook until mushrooms release their liquid and begin to brown.
- Paprika & spices
- Sprinkle in sweet paprika, smoked paprika, and caraway seeds.
- Stir well (do not burn the paprika).
- Simmer
- Pour in the broth and add the bay leaf.
- Bring to a boil, then lower heat and simmer for 20 minutes.
- Thicken & enrich
- In a small bowl, mix flour with sour cream to make a smooth paste (csiriz).
- Slowly stir this into the soup while whisking to avoid lumps.
- Simmer gently for another 5 minutes until creamy.
- Season & serve
- Adjust with salt and pepper.
- Garnish with chopped parsley or dill.
- Serve hot with fresh crusty bread.
👉 Some Hungarians like to add a splash of white wine or lemon juice at the end for brightness.
Would you like me to also give you the traditional csipetke (pinched noodles) recipe that is often added to this soup to make it even more filling?