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Hungarian Beef & Mushroom Soup

  • Author: Charmian Christie
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins

Description

Light enough to lead into a meal, filling enough to be the main attraction at lunch, this soup showcases the classic Hungarian trio of flavours — onions, sour cream and paprika. Mushrooms add umami, beef brings protein and a trio of dried peppers keeps things interesting.


Scale

Ingredients

  • 3 tablespoon butter
  • 2 large onions, finely chopped
  • ½ teaspoon salt
  • 1 pound lean ground beef
  • 12 ounces mushrooms, thinly sliced
  • 2 tablespoons chopped fresh dill or 2 tsp dried dill
  • 1 tablespoon fresh thyme or 1 tsp dried thyme
  • 2 tablespoons paprika
  • 1 teaspoon smoked paprika (optional)
  • ¼ tsp cayenne pepper
  • 4 cups low-sodium or homemade beef or chicken stock
  • 1 cup sour cream (plus more for garnish)
  • 2 tablespoons fresh lemon juice

Garnish

  • sour cream
  • fresh ground black pepper

Instructions

  1. In a large saucepan or Dutch oven, melt the butter gently over medium-low heat. Add the onions and salt, and cook for 10 minutes or until the onions are very soft.
  2. Increase the heat to medium and add the beef. Cook 5 minutes stirring occasionally.
  3. Add the mushrooms, dill, thyme, paprika(s) and cayenne, mixing to incorporate well. Cook for 7 to 10 minutes on medium-low or until the mushrooms have softened and the spices have infused their flavours.
  4. Stir in the stock, then increase heat to bring the soup to the boil. Reduce the heat and simmer another 5 minutes.
  5. Swirl in the sour cream and lemon juice. Taste, adding more salt if necessary.
  6. Garnish with a dollop of sour cream and a grinding of fresh black pepper. Serve immediately.

Notes

If you can’t find smoked paprika, simply omit it. This soup will have enough flavour without it.