Hungarian Witches Soup Recipes
HUNGARIAN WITCHES SOUP
We use to call this Witches soup... least that is what it translates to. It was a quick soup that was made to warm us up and also got rid of some older bread too. It's almost a version of French onion soup. You can add or change things but even as a base soup it tastes great.
Provided by Jaded spoon
Categories Other Soups
Number Of Ingredients 7
Steps:
- 1. •In a saucepan put the oil and chopped onion and cook till soft. •Add the caraway seeds and toast in the onion mix. •Add the paprika, mix and toast the spice. •Add the stock and taste. Salt to taste. •Simmer for a few mins to allow the stock to pick up the flavours of the onion and spices. •Beat the eggs and pour into the soup, stirring constantly to form the egg "webs" (much like in chicken and corn soup) once egg is all in take off heat. •Serve with a dollop of sour cream, crusty bread and sharp cheese.
HUNGARIAN VEGETARIAN CABBAGE SOUP
Make and share this Hungarian Vegetarian Cabbage Soup recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine everything except the carraway seeds and yogurt in a large pot.
- Bring to a boil, reduce heat, and simmer uncovered for an hour.
- When serving, garnish with yogurt and carraway seeds, if desired.
GENEVA'S ULTIMATE HUNGARIAN MUSHROOM SOUP
A warm, filling soup that is a wonderful cool weather lunch or dinner and is especially great with a side of multi-grain bread! I load up on thickly cut mushrooms and use traditional Hungarian Sweet Paprika. Um! Definitely use the tomato and pepper. It gives it a totally different flavor. You may serve immediately or refrigerate and reheat. I find that the soup just as good if not better the next day. Use a ripe tomato. Also, if you can't find a Hungarian wax pepper, try another mild chile pepper and just use a smaller piece.
Provided by Genevajones
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium heat. Cook and stir the onions in the butter until fragrant, about 5 minutes. Add the mushrooms and continue cooking until the mushrooms are tender, about 5 minutes more. Stir the dill, paprika, soy sauce, and chicken broth into the mushroom mixture; reduce heat to low, cover, and simmer 15 minutes.
- Whisk the milk and flour together in a small bowl. Stir the mixture into the soup. Add the tomato and Hungarian wax pepper. Return cover to the pot and simmer another 15 minutes, stirring occasionally. Season with salt and pepper. Mix the sour cream into the soup and continue cooking and stirring until the soup has thickened, 5 to 10 minutes more. Remove the Hungarian wax pepper and tomato and discard before serving the soup.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 16.2 g, Cholesterol 18.9 mg, Fat 7 g, Fiber 2.8 g, Protein 7 g, SaturatedFat 4.1 g, Sodium 573.1 mg, Sugar 6.7 g
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