Hungarian potato soup with tarragon and egg noodles

Hungarian potato soup with tarragon and Székely noodles

Hungarian potato soup is a comforting dish, full of flavors and tradition, that reminds us of warm meals spent with loved ones. This recipe combines simple ingredients with cooking techniques that bear the imprint of a rich culture. A soup that not only nourishes the body but also the soul, turning every spoonful into a journey into the heart of culinary traditions. Let’s discover together how to prepare it!

Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 4

Ingredients:

For the soup:
- 6 medium potatoes
- 2 slices of smoked bacon
- 1 large red onion
- 50 ml dry red wine
- 2 carrots
- 1 parsley root
- 15 champignon mushrooms
- 1 teaspoon smoked sweet paprika
- 2 tablespoons pickled tarragon
- 2 tablespoons tarragon vinegar
- 3 liters of water
- 100 ml cooking cream (32%)
- Sunflower oil
- Salt, to taste

For the noodles:
- 100 g flour
- 1 egg
- A pinch of baking soda
- 1 teaspoon homemade lard
- Salt, to taste
- Oil for frying

For the roux:
- 3 tablespoons sunflower oil
- 2 heaping tablespoons flour
- 1 teaspoon smoked sweet paprika

Preparing the soup:

1. Preparing the ingredients: Start by peeling the onion, carrots, parsley root, and potatoes. Wash all the vegetables thoroughly. Finely chop the onion, grate the carrots and parsley root, and cut the bacon into cubes.

2. Sautéing the vegetables: In a large pot, heat the oil over low heat and add the onion, carrots, parsley, and bacon. Sauté until they become golden. This step adds depth of flavor to the soup, transforming the vegetables into a delicious mixture.

3. Deglazing: When the vegetables are sautéed, add the dry red wine and let it boil for a few minutes to evaporate the alcohol. This will add a rich and complex taste.

4. Seasoning: Add the smoked paprika, mix well, and let it simmer covered for 10 minutes. This spice will give the soup a distinctive flavor and a pleasant hue.

5. Adding potatoes and mushrooms: Now is the time to add the diced potatoes and halved mushrooms. Adjust the salt and add the finely chopped tarragon and tarragon vinegar. All these ingredients will contribute to a fresh and vibrant taste.

6. Boiling the soup: Add 3 liters of water and let the soup simmer over low heat for 35-40 minutes, until the potatoes are soft. Make sure to taste the soup occasionally to adjust the seasoning.

Preparing the noodles:

7. Mixing the ingredients: In a bowl, combine the flour, egg, baking soda, lard, and a pinch of salt. Knead the dough well until it becomes smooth and elastic.

8. Rolling out the dough: On a lightly greased surface, roll out the dough into a thin sheet. If you like, you can use a rolling pin, but with a little practice, you can do this with your hands.

9. Cutting the noodles: Using a metal ring with a diameter of 3 cm, cut out the noodles. These will add a pleasant texture to your soup.

10. Frying the noodles: Heat the oil in a non-stick pan and fry the noodle circles on both sides until golden. Then, remove them from the pan and place them on a bowl lined with paper towels to absorb the excess oil.

Preparing the roux:

11. Making the roux: In a pan, heat the oil over medium heat. Add the flour and paprika. Stir constantly for a few minutes until it becomes slightly golden. This roux will give the soup a creamy consistency and a rich taste.

12. Finalizing the soup: Pour the roux directly into the soup and mix well. Boil the soup for another 4-5 minutes, then add the cream and boil for another 2 minutes. This will add extra richness to the soup.

Serving:

13. Serving the soup: When serving, add the noodles to the bowls and pour the hot soup over them. You can garnish with a little fresh tarragon for a nice touch and additional aroma.

Helpful tips:
- Use fresh vegetables for better taste. If using frozen vegetables, cooking time may be reduced.
- You can adapt the recipe to your preferences by adding other vegetables, such as zucchini or spinach.
- If you like more intense flavors, you can add a little chopped garlic while sautéing the vegetables.

Frequently asked questions:
- Can I use other types of meat? Of course! You can replace the bacon with pancetta or even chicken for a lighter version.
- How can I make the soup spicier? Add a little chili pepper or chili flakes during the sautéing of the vegetables.
- What drinks pair well with this soup? A bottle of dry white wine or an herbal tea can perfectly complement the meal.

Nutritional benefits:
This soup is rich in carbohydrates from potatoes, vitamins from vegetables, and protein from cream. It is ideal for a comforting meal, full of nutrients, perfect for chilly days.

In conclusion, Hungarian potato soup with tarragon and Székely noodles is more than just a dish. It is a story of flavors, traditions, and moments spent with family. Each spoonful brings cherished memories and a smile to the face. So don’t hesitate to try this recipe, share it with loved ones, and enjoy the delicious result!

 Ingredients: 6 potatoes, 2 slices of smoked bacon, 1 large red onion, 50 ml dry red wine, 2 carrots, 1 parsley root, 15 red champignon mushrooms, 1 teaspoon smoked sweet paprika, 2 tablespoons pickled tarragon, 2 tablespoons tarragon vinegar, 100 ml 32% cooking cream, sunflower oil, salt. Ingredients for noodles: 100 g flour, 1 egg, a pinch of baking soda, 1 teaspoon homemade lard, salt, oil for frying. Ingredients for roux: 3 tablespoons sunflower oil, 2 tablespoons grated flour, 1 teaspoon smoked sweet paprika.