👩🍳 Instructions
1. Sauté the mushrooms
- Melt butter in a pot.
- Add onions and cook until soft.
- Add mushrooms, cook until browned and liquid evaporates.
- Add garlic, cook 1 minute.
2. Build the base
- Stir in paprika (remove from heat briefly to avoid burning).
- Sprinkle in flour, stir to coat mushrooms.
- Cook 1–2 minutes.
3. Add liquids
Slowly pour in broth, stirring constantly.
Add soy sauce.
Simmer 10–15 minutes, until slightly thickened.
4. Make it creamy
- Stir in milk.
- Simmer 5 minutes (don’t boil hard).
- Turn off heat.
Temper sour cream (mix with a little hot soup first),
then stir in gently.
5. Season & finish
Add:
- Dill
- Salt & pepper
- Optional lemon juice (brightens!)
Taste and adjust.
🍽️ Serve With
- Crusty bread
- Noodles
- Potatoes
- Rice
- A dollop of extra sour cream
🤤 Flavor & Texture
- Rich, earthy mushrooms
- Velvety broth
- Sweet paprika warmth
- Tangy sour cream
- Herbal dill notes
A cozy European café-style soup.
💡 Tips
- Don’t skip the paprika — it’s essential.
- Soy sauce adds umami, not Asian flavor.
- If soup is too thick, add broth; too thin, simmer longer.
- Use fresh dill if possible.
🔄 Variations
Creamier (restaurant style)
Add 1/2 cup heavy cream.
Heartier
Add cooked barley or potatoes.
Vegetarian
Use veg broth.
Dairy-free
Use coconut milk + plant yogurt.
🧊 Storage
- Fridge: 3–4 days
- Freezer: Not great because of dairy separation
❤️ Why Hungarians Love It
It’s:
- Simple
- Rustic
- Nourishing
- Rich but balanced
- Great in winter
Perfect comfort food!
If you want, I can make:
✔️ A 20-minute quick version
✔️ A low-calorie version
✔️ A slow-cooker version
✔️ A thick, creamy stew version
Just tell me! 🍄✨
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