Hungarian or Magyar cuisine (Hungarian: Magyar konyha) is described as being the spiciest cuisine in Europe, because Hungarian paprika (made of ground red pepper) is found in many of their dishes. There is a mild Hungarian sweet paprika if you prefer. Traditional dishes are based on meat, seasonal vegetables, fruits, breads, and dairy products.
Gombaleves (Hungarian)
4 Tbs. (56 g) butter (dairy-free yogurt or olive oil)
2 cups (260 g) diced organic onions
1 pound (455 g) sliced organic mushrooms
2 tsp. (4 g) dried dill weed
1 Tbs. (6 g) (Hungarian) (sweet) paprika
1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos
2 cups (480 ml) organic vegetable broth
2 Tbs. (12 g) cornstarch
1 cup (240 ml) (dairy-free) milk
2 tsp. (10 ml) organic lemon juice
Himalayan salt, black pepper, and cayenne pepper to taste
garnishes:
- sautéed sliced mushrooms
- chopped parsley
- (dairy-free) sour cream
egy 1. Melt the butter in medium heat or heat the dairy-free olive oil.
kettő 2. Sauté the onions.
három 3. Add the mushrooms, sauté another 5 minutes.
négy 4. Stir in the dill, paprika, soy sauce/liquid aminos, and broth. Reduce the heat to medium-low, cover, and simmer about 15 minutes.
öt 5. Whisk together the cornstarch and milk. Then stir into the soup.
hat 6. Recover and simmer about 10 more minutes.
hét 7. Stir in the sour cream, lemon juice, parsley, and spices.
nyolc 8. Cook for a few minutes over low heat. Watch that it does not boil.
kilenc 9. Serve with a spoonful of sour creams and dash of parsley.
Try some other soups: https://veggiefernandezs.blogspot.com/search/label/soups
