Delicious Hungarian soup ideas for gloomy autumn days

Warm and rich soups constitute an essential part of autumn cuisine. If you want to try some of our traditional dishes, the Újházi chicken soup, goulash soup, and potato paprikash perfectly represent the intensity of Hungarian flavours. The following recipes are not as strongly rooted in Hungarian cuisine; nonetheless, these tasty soups will definitely warm you up during the chilly autumn days.

Creamy carrot soup

Ingredients:

• 2 tablespoons of oil
• 1 large onion
• 2 cloves of garlic
• ½ Hungarian Wax pepper
• ½ litre vegetable broth
• ½ kg carrots
• salt
• pepper
• fresh parsley

Instructions:

Pour the oil in a large pot and chop the onions and the carrots. Sauté the onions over medium heat until they become soft and translucent. Add the minced garlic, the salt, the pepper, and the carrots and stir for 10 minutes. Pour the vegetable broth into the pot, bring it to a simmer, and cook until the carrots become soft. Let the soup cool slightly, transfer it to a blender, and blend it until smooth. Garnish the dish with parsley and some Hungarian Wax pepper slices.

(recipe from nosalty.hu with some slight modifications)

Mushroom soup

Ingredients:

• 4 tablespoons of oil
• 2 cups of onions
• 2 cloves of garlic
• ½ kg mushrooms
• 2 cups of chicken or vegetable stock
• ½ cup of dry white wine
• 1 tablespoon of dried dill
• 1 tablespoon of fresh thyme
• 2 tablespoons of sweet paprika powder
• 1 cup of milk
• 3 tablespoons of flour
• ¹/4 cup of sour cream
• 2 tablespoons of lemon juice
• fresh parsley

Instructions:

Pour the oil in a large pot and chop the onions and the mushrooms. Sauté the onions over medium heat until they become soft and translucent. Add the minced garlic and the mushrooms and stir for 15 minutes. Add the dill, thyme, paprika, chicken broth, and white wine. Bring it to a simmer and cook until the liquid reduces by half. Pour the flour in a small bowl and start adding the milk, only a little at a time. Whisk continuously until you get a smooth paste. Over low heat, slowly add the mixture and the lemon juice to the soup and cook until the soup begins to thicken (approximately 10 minutes). Garnish the soup with parsley.