Főzelék (Hungarian Vegetable Stew/Soup)

Thick Hungarian vegetable soup made with beans, peas, or lentils, lightly spiced with paprika.

Ingredients (Serves 4)

• 500 g fresh or frozen vegetables (e.g., peas, green beans, spinach, or cabbage)

• 1 small onion, finely chopped

• 2 tbsp butter or oil

• 1 tsp sweet Hungarian paprika

• 2 tbsp flour (for thickening)

• 500 ml vegetable or chicken stock

• Salt and freshly ground black pepper, to taste

• Optional: sour cream for serving

Preparation

1. Cook the vegetables:

   • Heat butter or oil in a pot over medium heat.

   • Sauté onion until soft and translucent, then add paprika.

   • Add vegetables and cook for 2–3 minutes, stirring.

2. Add stock and simmer:

   • Pour in stock and bring to a boil.

   • Reduce heat and simmer until vegetables are tender (10–15 minutes, depending on type).

3. Thicken the stew:

   • Mix flour with a small amount of water to make a slurry.

   • Stir into the simmering vegetables and cook until the stew thickens.

   • Season with salt and pepper to taste.

4. Serve:

   • Serve hot, optionally topped with a spoonful of sour cream.

Cooking Tips

• Add paprika off the heat or briefly cook it to prevent bitterness.

• Adjust thickness by adding more stock or flour slurry, depending on desired consistency.

Serving Suggestions

• Serve with fresh bread or rolls for a simple meal.

• Pair with pan-fried sausage, smoked meat, or a poached egg for a heartier dish.