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MY COOKBOOK
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7.3.12

HUNGARIAN VEGETABLE SOUP - ZÖLDSÉGLEVES


The mother of all soups, classical Hungarian vegetable soup is composed of fresh vegetables and water, not from meat stock or with bouillon cubes. As soon as you add those things, it ceases to be a vegetable soup. The flavouring should come entirely from the slowly caramelized vegetables. Some people add cream or cheese but then again, it becomes a vegetable milk soup or a vegetable cheese soup. You can add mushrooms, cauliflower or some kind of cabbage, but traditionally, Hungarian vegetable soup did not contain broccoli or Brussels sprouts, because these were not part of the Hungarian landscape until recently.

2 Tbsp vegetable oil
1/2 cup diced onions
1 garlic clove, minced
1 tsp Hungarian paprika
1/4 tsp dried marjoram
1 tsp tomato paste
2 carrots, sliced
2 parsnips, sliced
1/3 celery root, sliced
1 kohlrabi, sliced
5 cups cold water
salt and pepper to taste
1 batch of Soup Dumplings
2 sprigs of fresh parsley, coarsely chopped

• Chop or slice the carrots, parsnip, celery root and the kohlrabi into uniform thickness.
• Dice the onion and mince the garlic.
• In a medium large Dutch pot, sauté the onions and garlic in oil on medium heat until the onions are translucent.
• Add the chopped vegetables.
• Sprinkle with salt.
• Gently sauté the vegetables for 5-6 minutes.
• Stir in the flour and cook for 30 seconds.
• Remove pot from heat and stir in the paprika marjoram and the tomato paste.
• Add the water and place pot back on the stove.
• Bring to a slow simmer, cover, and cook for ten minutes.
• Meanwhile make up the dumpling batter.
• Spoon the batter into the soup and slowly cook them in the simmering soup.
• Meanwhile chop the fresh parsley.
• Adjust the salt and season the soup with ground pepper.
• Add the freshly chopped parsley and serve.






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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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