Hungarian vegetable soup with dough
4 servings
40 minutes
Hungarian vegetable soup with dough is a vibrant representative of traditional Hungarian cuisine, rich in aromas and flavors. Its origins trace back to rural culinary traditions where simple yet hearty dishes were made from available ingredients. This soup combines the tenderness of potatoes, the richness of smoked fat, and the freshness of vegetables to create a harmony of tastes. A distinctive feature of the dish is the fried pieces of dough that add textural variety. The soup warms on cold days and is perfect for family meals. Its rich flavor unfolds gradually while herbs add freshness. This soup can be served with crispy bread or complemented with sour cream to highlight its richness. It’s not just food; it’s a true gastronomic journey to the heart of Hungary.
1
Peel the potatoes, cut them into cubes, and boil until half-cooked in salted water.
- Potato: 2 pieces
- Salt: to taste
2
Knead the dough from flour, eggs, and water. Roll out the dough and cut it into small pieces. Fry the dough in oil or fat.
- Wheat flour: 100 g
- Chicken egg: 2 pieces
- Butter: 20 g
3
Cut the smoked lard into small pieces.
- Smoked salo (pork fat): 2 g
4
Chop the onion and fry it with smoked bacon.
- Onion: 1 head
- Smoked salo (pork fat): 2 g
5
Combine potatoes with onions, pour in boiling broth. Add salt and pepper. Bring to a boil and drop the dough into the soup.
- Potato: 2 pieces
- Onion: 1 head
- Vegetable broth: 500 ml
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 100 g
6
Cut the sweet pepper into strips and the tomatoes into cubes. Add the vegetables to the soup and cook for 10-15 minutes.
- Sweet pepper (capsicum): 1 piece
- Tomatoes: 2 pieces
7
Sprinkle the ready soup with chopped greens.
- Fresh herbs: 1 bunch
