Hungarian soups are dishes that never cease to amaze.
They are distinguished by the imaginative use of products and spices.
Therefore, they have an unusual taste and aroma.
Let's try to make Hungarian soup at home?
Hungarian soup - general principles of preparation
Hungarian soups do not have clear technology or rules. It all depends on the recipe. In one dish, all the ingredients are placed in a pan and simply boiled. Another soup is characterized by cooking dressings, frying vegetables. And there are complex first courses, which are prepared in several stages, require a lot of time and have their own nuances.
Almost all soups contain vegetables. These are mainly tomatoes, peppers, potatoes. Often used beans, lentils. In Hungarian cuisine you can find both light soups and hearty, rich, with bacon and bacon.
Recipe 1: Hungarian Goulash Soup (Bograch)
We have goulash - a thick meat dish that is served with a side dish. And in Hungary it’s a wonderful soup, also thick, hearty and rich. His second name is Bograch. It will take about two hours to prepare the dish.
Ingredients
• 0.4 kg of beef;
• 6 cloves of garlic;
• 6 potatoes;
• 0.3 kg of onions;
• 1 pod of chili;
• 1 tomato;
• 1 carrot;
• 1 spoon of tomato paste;
• 2 bell peppers;
• some oil.
What spices are used: caraway, coriander, pepper, paprika, herbs if desired.
Cooking
1. Finely chop the peeled onion heads. There are a lot of him in Hungarian soup, let it not be scary.
2. Pour a thin layer of oil into the pan, heat and put the onions, fry for three minutes.
3. Add chopped garlic and pour spices, warm.
4. As soon as the incomparable aroma comes out of the pan, add the diced beef and also fry. The size of the pieces is 1.5-2 centimeters.
5. After 10 minutes, we throw the diced tomato and tomato paste.
6. While the ingredients are fried with that atom, chop the peeled carrot, chop the sweet and hot pepper, peel the potatoes. Then we also cut them, the size of the pieces, like meat or a little larger.
7. We put pepper with potatoes and carrots to the fried vegetables, add boiling water. About 600 ml should go.
8. Cook the dish for about 40-50 minutes until the meat is fully cooked. Salt 15 minutes before the end of cooking.
9. At the end, put the greens or add directly to the plates.
Recipe 2: Hungarian Spinach and Bacon Soup
Recipe for green Hungarian spinach soup. Very healthy and quick to prepare. If you need to reduce calories or cook a vegetarian option, then bacon can be replaced with mushrooms, and add olive oil.
Ingredients
• 450 grams of spinach;
• 30 grams of butter;
• 200 grams of bacon;
• 200 ml cream;
• 2 onion heads;
• 2.5 tablespoons of wheat flour;
• 2 eggs;
• salt and black pepper.
Cooking
1. Cut the onion heads into small cubes, fry with butter, add flour at the end.
2. Boil the spinach for three minutes, remove it and grind it in mashed potatoes using a blender.
3. The broth is mixed with fried onions and flour. Cook on low heat for about 5 minutes, do not forget to salt.
4. Cut the bacon into thin slices, fry until golden brown in a dry skillet.
5. Eggs need to be boiled hard boiled.
6. We collect soup. To do this, add the spinach puree to the onion broth. We put in the pan fried bacon, boiled and diced eggs.
7. Fill the dish with cream, black pepper, warm and serve.
Recipe 3: Hungarian Lentil Soup
The recipe for a traditional Hungarian soup. He is preparing for the New Year. And according to tradition, the dish contributes to wealth and prosperity in the coming year.
Ingredients
• 1.5 liters of broth of meat or chicken;
• 2 onion heads;
• 3 cups mashed tomatoes, can be pickled;
• 3 carrots;
• 1 clove of garlic;
• 4 tablespoons of olive oil;
• 2 stalks of celery;
• 280 grams of lentils;
• 120 ml of white wine;
• salt, paprika, black pepper;
• parsley;
• Bay leaf;
• 0.5 cups of parmesan.
Cooking
1. We take a pot with a thick bottom, but you can also cauldron. Pour in oil and set on fire.
2. Add the finely chopped onions and cook the slices until transparent.
3. Next, put the garlic, ground paprika, chopped carrots in small cubes and also celery. The size of the slices of vegetables should not be larger than lentils. We fry all together for about five minutes.
4. Add the mashed tomatoes and simmer for another five minutes.
5. Put the washed lentils. You can soak it for a couple of hours to speed up the cooking process.
6. Next pour the boiling broth, salt, put pepper, wine and cook the dish until lentils are ready.
7. Season with bay leaf and parsley, sprinkle with parmesan soup.
Recipe 4: Hungarian Cherry and Wine Soup
The recipe for a sweet Hungarian cherry soup that will delight you on a sunny day. But it can also be prepared from frozen berries and remember summer in winter. It can be used both hot and cold.
Ingredients
• 700 grams of cherries;
• 1 stick of cinnamon;
• 250 grams of water;
• 700 ml of dry wine;
• 250 grams of nonfat cream;
• 250 grams of sour cream;
• 250 grams of sugar.
Cooking
1. We wash the cherries, remove the seeds and send them to the pan.
2. Add water, put on the stove.
3. After boiling, pour the wine and simmer for 15 minutes over low heat.
4. Throw the cinnamon stick, do not remove from the fire.
5. Mix the cream with sour cream, add to the pan, warm up and done! In the cold season, we use it this way, in the summer you can cool or serve with balls of ice cream.
Recipe 5: Hungarian Ham and Bean Soup
The recipe for spicy sweet-spicy Hungarian soup, which is prepared from red beans. Soak it in advance in cold water for about 10 hours, then boil until soft. But the feature of this dish is the addition of dried cherries.
Ingredients
• 4 cups boiled beans;
• 300 grams of diced ham;
• 1.3 liters of any broth;
• 1 tsp red pepper;
• 2 tsp sweet paprika;
• 150 grams of dried seedless cherries;
• 4 cloves of garlic;
• salt;
• 2 onions;
• 40 ml of olive oil;
• 20 grams of brown sugar;
• cumin.
Cooking
1. Onion, chop finely, chop the garlic and fry together in a pan with olive oil.
2. Add the chopped ham, fry together.
3. Add the broth and lay all the other ingredients, including boiled beans.
4. Immediately put all the spices, cherries and sugar.
5. We put the soup to cook, and, more precisely, languish on a small fire.
6. After 10 minutes, salt and add another five minutes.
7. We add greens at will.
Recipe 6: Hungarian Halasli Soup with Fish
A dish with worldwide popularity. This Hungarian soup can be found in many restaurants. Prepared from carp, catfish and small river fish.
Ingredients
• 1 kg of carp;
• 1 kg of small fish;
• 1 kg of som;
• 2 onion heads;
• 7 sweet peppercorns;
• 2 tablespoons of paprika;
• 2 pods of hot pepper;
• 3 tomatoes;
• 3 cloves of garlic;
• 100 grams of smoked bacon.
Noodle Dough:
• 1 egg;
• salt;
• 3 tablespoons of water;
• flour.
Cooking
1. We gut the carp and catfish, remove the heads and tails, cut into slices of two centimeters, pour with sweet paprika and until we remove in the cold.
2. From small fish and waste from large fish, we prepare a rich broth. Immediately add one hot pepper, one sweet and onion. Cook for at least two hours.
3. Filter the broth, squeeze the fish. We put it on the stove again.
4. After boiling add fish from the refrigerator. When boiling, remove the foam. It is believed that at this stage the soup can not be stirred with a spoon, you can only shake the pan.
5. Add diced bell peppers, chopped tomatoes, salt and cook for about ten minutes.
6. Put the chopped garlic on and off.
7. Knead the dough from the eggs and flour with water, let lie for 15 minutes and make long noodles. Boil separately.
8. When serving, put the noodles in the plates, pour the fish soup, add the chopped smoked lard mixed with the chopped hot pepper pod.
Hungarian soup - tips and tricks
• Ground paprika, sweet Bulgarian and hot peppers, sweet peas - this is what is often found in Hungarian soups and gives them a special taste. All of these ingredients can be added in unlimited quantities and mixed together.
• Many Hungarian soups can be cooked on the water, but still it’s better to cook the broth, at least vegetable. Everything is done simply: the roots are fried, poured with water and boiled until soft with spices, then the broth is filtered.
• A beautiful soup will be obtained only if the pieces of food have not fallen apart and retain their shape. Therefore, during cooking, you need to regularly check the readiness of products in order to complete the process on time.
