How do I Make Hungarian Paprikash Soup?

Slow cooking blends the paprika flavor in paprikash soup.

The red pods of the paprika or "paprikash" plant add a characteristic spiciness to Hungarian cooking. The Turks first brought paprika to Hungary in the 16th and 17th centuries. Peasants adopted paprika first, then aristocrats began to use it and by the 19th century, it became a signature of Hungarian foods. Paprikash soup may include a variety of vegetables or meats, but you can't make it without some form of paprika. Slow cooking blends the flavors of the vegetables and seasonings to make a warm and spicy ethnic dish. This recipe makes six to eight servings.

Things You'll Need

• Soup pot
• Large onion
• 2 tbsp. vegetable oil or butter
• 2 tbsp. sweet paprika
• Thyme, black pepper, caraway seeds, garlic or vinegar
• 1 to 2 lbs. beef or chicken
• Carrots
• Potatoes
• Celery
• Tomatoes
• Beef broth or vegetable soup stock
• Salt
• Pepper
• 1/4 lb. noodles
• 1/2 cup sour cream

Instructions

1. Chop up a large onion and saute it in 2 tbsp. of vegetable oil or butter in a soup pot over medium heat, until it becomes translucent.

2. Stir in 2 tbsp. of powdered sweet paprika, plus other herbs or flavorings if you want. Choose 1 tsp. crushed dried thyme and 1/4 tsp. black pepper or 1/2 tsp. crushed caraway seeds or 2 minced cloves of garlic or 1 tbsp. white vinegar. Remove the pot from the heat while preparing and adding the remaining ingredients.

3. Slice 1 to 2 lbs. of lean beef or chicken into 1-inch chunks and add it to the pot.

4. Slice vegetables into pieces or chunks and add them to the mixture. Choose a combination of four carrots, four large potatoes, four stalks of celery or one or two large tomatoes, substituting more of some vegetables if you don't include others.

5. Stir in 6 to 8 cups of beef broth, vegetable soup stock or water.

6. Place the pot over medium heat, cover it and bring it to a simmer. Let it simmer 20 to 40 minutes, stirring occasionally. You can allow it to simmer on low heat for several hours if you have time. Add salt and pepper to taste.

7. Add 1/4 lb. of noodles and 1/2 cup of sour cream 10 minutes before you plan to remove the soup from the heat or serve the soup over separately-cooked noodles with a spoonful of sour cream on top.

References

• Budapest Tourist Guide: Hungarian Paprika Facts
• "A Cup of Comfort Cookbook;" Jay Weinstein, Colleen Sell; 2002
• "Simple Slow Cooker Recipes;" 2004
• "Cooking from the Garden: Best Recipes from Kitchen Gardener;" Ruth Lively; 2010
• Uncle Phaedrus: Today's Cases