A cozy, creamy favorite from Hungary, Gombaleves is rich with paprika, tender mushrooms, and finished with sour cream for that classic Hungarian flavor.
📝 Ingredients
1 lb (450 g) fresh mushrooms, sliced
2 tablespoons butter or oil
1 medium onion, finely chopped
1 tablespoon Hungarian sweet paprika
1 teaspoon dried dill (or 1 tablespoon fresh)
2 tablespoons flour
3 cups vegetable or chicken broth
1 cup milk
½ cup sour cream
1 tablespoon lemon juice
Salt and black pepper to taste
Fresh parsley (optional, for garnish)
👩🍳 Instructions
1️⃣ Sauté the Base In a large pot, melt butter over medium heat. Add onions and cook until soft. Add sliced mushrooms and cook until they release their juices and begin to soften.
2️⃣ Add Paprika & Dill Remove pot from heat briefly and stir in paprika and dill.
3️⃣ Thicken the Soup Return to heat. Sprinkle in flour and stir for 1–2 minutes to cook out the raw taste.
4️⃣ Add Liquids Gradually pour in broth while stirring. Add milk and bring to a gentle simmer. Cook 10–15 minutes until slightly thickened.
5️⃣ Finish Creamy In a bowl, mix sour cream with a little hot soup to temper it. Stir back into the pot. Add lemon juice, salt, and pepper.
6️⃣ Serve Garnish with fresh parsley and serve warm with crusty bread.
💡 Tips
Use high-quality Hungarian paprika for authentic flavor.
