Hungarian Spinach Soup
4 servings
30 minutes
Hungarian spinach soup is a refined blend of tender green spinach, cream, and aromatic bacon that creates an surprisingly rich flavor. This recipe traces back to the traditions of Hungarian cuisine where soups play a special role in providing comfort and nourishment on cold days. Light yet nutritious, it is perfect for both lunch and dinner. The velvety texture of the spinach complemented by the creamy base offers softness while the salty-smoky bacon adds vibrant flavor accents. Boiled eggs lend an exquisite fullness to the dish. This soup is great as a standalone meal or paired with crispy bread. It pairs wonderfully with white wine or herbal tea, revealing the full spectrum of flavors and aromas of Hungarian cooking.
1
Wash the spinach and boil it in boiling water for 5 minutes. Then remove the spinach and blend it.
- Spinach: 500 g
2
Chop the onion and sauté it in butter. Then add flour and fry for another 3 minutes.
- Onion: 2 heads
- Butter: 30 g
- Wheat flour: 3 tablespoons
3
Slice the bacon into thin strips and fry in a dry pan.
- Bacon: 200 g
4
Boil the eggs hard and slice them.
- Chicken egg: 2 pieces
5
Pour the onions with spinach broth, bring to a boil, and simmer. When the soup thickens, add spinach and cream. Season with salt, pepper, add bacon and eggs, and remove from heat.
- Cream: 200 ml
- Salt: to taste
- Ground black pepper: to taste
- Bacon: 200 g
- Chicken egg: 2 pieces
