Hungarian Mushroom Soup (Gombaleves) 🇭🇺🍄
Creamy, earthy, and gently spiced with paprika and dill, Gombaleves is a comforting Hungarian classic—perfect as a starter or a light meal.
🍄 Ingredients
- 2 tbsp butter or oil
- 1 small onion, finely chopped
- 12 oz (340 g) mushrooms, sliced
- 1 tbsp all-purpose flour
- 1½ tsp sweet Hungarian paprika
- 4 cups vegetable or chicken broth
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp dried dill (or 1 tbsp fresh)
- ½ cup sour cream
- 1 tsp lemon juice or vinegar (optional)
🍲 Instructions
- Melt butter in a pot over medium heat.
- Add onion and sauté until soft.
- Add mushrooms and cook until they release liquid and soften.
- Stir in flour and cook briefly.
- Remove from heat and mix in paprika.
- Slowly add broth, stirring constantly.
- Add salt, pepper, and dill.
- Simmer 15–20 minutes.
Finish
- Mix sour cream with a ladle of hot soup.
- Stir back into pot and heat gently (do not boil).
- Add lemon juice if using.
🍽️ To Serve
- With crusty bread
- Garnish with extra dill or parsley
🔑 Authentic Tips
- Never boil after adding sour cream
- Use Hungarian sweet paprika 🌶️
- Dill is traditional—don’t skip it
If you want:
- A short Facebook recipe
- A Darija version
- Or a vegan version
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