Best Hungarian Witches Soup Recipes

HUNGARIAN WITCHES SOUP

Hungarian Witches Soup image

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

Number Of Ingredients 7

Ingredients

1 large onion finely chopped
1 Tbsp oil
1 tsp caraway seeds
1 Tbsp paprika
salt
1 l chicken stock
3 eggs beaten well

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 MUSHROOM SOUP

Hungarian Mushroom Soup image

My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients.

Provided by HAMM

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
¼ cup chopped fresh parsley
½ cup sour cream

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.

Nutrition Facts : Calories 201.1 calories, Carbohydrate 14.8 g, Cholesterol 32 mg, Fat 13.5 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 828.7 mg, Sugar 5.9 g