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🥄 Instructions:

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Step 1: Sauté the Base

1. In a large pot, melt the butter (or heat oil) over medium heat.
2. Add the chopped onion and garlic. Sauté until translucent (about 3–4 minutes).

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Step 2: Add the Vegetables

1. Stir in the carrots, parsnip (if using), and diced potato.
2. Sprinkle in the paprika, stirring quickly to coat everything (careful not to burn the paprika!).
3. Immediately pour in the broth to prevent the paprika from burning.

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Step 3: Cook

1. Bring the soup to a gentle boil, then reduce heat to simmer.
2. Cook the vegetables for about 10 minutes, until almost tender.

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Step 4: Add the Peas

1. Add the green peas to the pot.
2. Season with salt, pepper, and a pinch of sugar if desired.
3. Simmer for another 5–7 minutes until the peas are cooked but still bright green.

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Step 5: Thicken the Soup (optional but traditional)

1. In a small bowl, whisk together the flour with a bit of water to create a smooth slurry.
2. Gradually stir the slurry into the simmering soup, stirring constantly.
3. Let it cook for a few minutes until the soup thickens slightly.

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Step 6: Finish

1. Stir in fresh parsley.
2. If desired, swirl in a bit of sour cream for a creamy, rich finish.

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✨ Notes:

• Frozen peas make it quick and easy, but if you have fresh garden peas, the flavor will be even better!
• You can skip thickening if you prefer a lighter broth-style soup.
• Some families add tiny egg dumplings (galuska/nokedli) to make it even heartier.

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🍽️ Serving suggestion:

Serve hot with fresh crusty bread or a slice of Hungarian braided kalács for dipping!

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Would you also like a version with tiny homemade dumplings (galuska) to make it even more traditional? 🇭🇺✨