Sauté the base: In a large pot, melt the butter or heat the oil. Add the chopped onion and sauté until translucent. Stir in the minced garlic and paprika (remove from heat briefly before adding paprika to avoid burning).
Add the vegetables: Add the carrots, parsley root (if using), and peas. Stir well to coat them in the paprika mixture.
Simmer: Pour in the broth, season with salt, pepper, and sugar, and bring to a gentle boil. Reduce heat and simmer for 15–20 minutes, until the vegetables are tender.
Thicken (optional): For a slightly thicker texture, whisk 1 tbsp flour with a little cold water and stir it into the soup. Simmer for another 5 minutes.
Creamy version (optional): Stir in sour cream just before serving for a velvety finish — do not boil once added.
Finish: Sprinkle with chopped parsley and serve warm with a slice of crusty bread or a small side of nokedli (Hungarian dumplings).
🍲 Variations:
Add small dumplings (galuska) or egg noodles for extra heartiness.
Some families add a touch of dill or lemon juice for brightness.
Would you like me to include the version with tiny Hungarian dumplings (galuska) — the one most grandmas make? 🇭🇺
