Sauté base: Heat butter and oil in a soup pot. Sauté onions until translucent, then add garlic and mushrooms. Cook until mushrooms release their liquid and start to brown.
Add spices & veggies: Stir in caraway seeds and paprika (remove pot from heat briefly so paprika doesn’t burn). Add carrot and parsnip.
Simmer: Pour in broth, add bay leaf and thyme. Season with salt and pepper. Simmer for 20–25 minutes, until veggies are tender.
Make the creamy finish: In a bowl, whisk flour into sour cream. Stir a ladle of hot soup into the mixture to temper, then slowly stir back into the pot. Simmer gently for 5 minutes (don’t boil hard, or sour cream might curdle).
Balance & finish: Add lemon juice/vinegar to brighten flavors, taste and adjust seasoning. Sprinkle with parsley.
🍽 Serve:
Ladle into bowls and serve with crusty bread or a slice of fresh rye.
💡 Tips for Authentic Flavor:
Use good-quality Hungarian paprika — it’s the soul of the soup.
A mix of mushrooms (cremini, shiitake, or wild mushrooms) gives richer flavor.
If you want it heartier, add small potato cubes when simmering.
Would you like me to share a meatless Lenten version (with beans or egg dumplings) that many Hungarian families make during fasting periods?
