Hungarian Witches Soup Recipes

HUNGARIAN WITCHES SOUP

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 POTATO AND SAUSAGE SOUP

Steps:

• Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
• Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
• Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
• Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
• Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
• Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

EASY HUNGARIAN SOUP

Steps:

• In a large saucepan or stockpot, heat oil then cook onions over a medium heat until soft and transparent.
• Add pepperoni and cook, stirring, for about 1 minute or until fragrant.
• Add mince and cook, stirring, until the meat is just coloured.
• Add paprika and caraway seeds and cook, stirring, for 1 minute.
• Add flour, stir well and cook for 1 minute before removing saucepan from heat.
• Slowly stir in beef stock, scraping up any bits from the base of the saucepan.
• Add canned tomatoes (including their juice), red wine, and fresh, diced tomatoes.
• Return saucepan to heat and bring the soup to a boil.
• Reduce heat and add sauerkraut.
• Simmer gently, stirring occasionally, for 20 minutes before serving.
• May be served with a dollop of sour cream, if desired, but it's a pity to dilute the strong taste of this soup.
• (This makes a fairly salty soup, so use reduced salt beef stock if this is an issue for you).