Here’s a guide to Hungarian Dumpling Soup (Hungarian “Gulyás leves” style with dumplings)—a comforting, hearty dish 🍲
🍲 Hungarian Dumpling Soup
Ingredients
For the soup:
- 1–2 tablespoons vegetable oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon sweet paprika (Hungarian paprika if possible)
- 4 cups chicken or beef broth
- 2 carrots, diced
- 1 parsnip or celery root, diced (optional)
- 1–2 potatoes, diced
- Salt and pepper to taste
For the dumplings (Nokedli / Spaetzle-style):
- 1 cup all-purpose flour
- 1 large egg
- ¼ cup water (adjust for consistency)
- Pinch of salt
Instructions
1️⃣ Make the soup base
- Heat oil or butter in a large pot.
- Sauté onion until soft and translucent. Add garlic and cook 30 seconds.
- Stir in paprika, then quickly add broth to avoid burning the paprika.
- Add diced vegetables (carrots, parsnip, potatoes).
- Simmer for 15–20 minutes until vegetables are tender.
2️⃣ Prepare the dumplings
- Mix flour, egg, water, and salt into a thick, sticky batter.
- Bring soup to a gentle boil.
- Use a spoon or dumpling maker to drop small dumplings into the soup.
- Cook for 5–7 minutes until dumplings float and are cooked through.
3️⃣ Final touches
- Taste and adjust salt and pepper.
- Optional: Sprinkle with chopped fresh parsley before serving.
- Serve hot with crusty bread.
✅ Tips
- Dumplings should be soft, slightly chewy, not dense.
- If you like, you can add small pieces of chicken or beef for a heartier soup.
- Hungarian paprika is key for authentic flavor—don’t skip it.
If you want, I can give you a quick 30-minute version that keeps the authentic taste but uses store-bought broth and faster dumplings, perfect for a weekday dinner.
Do you want me to do that?
