Instructions
- Prepare the spinach
- Wash fresh spinach thoroughly. Trim any thick stems.
- If using fresh, blanch in boiling water for 1–2 minutes, then drain and chop roughly.
- Cook the onions
- In a medium pot, melt butter over medium heat.
- Add chopped onions and a pinch of salt. Sauté until soft and translucent, about 5–6 minutes.
- Optional: add minced garlic and cook for 30 seconds more.
- Make the roux
- Sprinkle flour over the onions, stir well, and cook for 1–2 minutes (do not brown).
- Add paprika, stirring quickly to avoid burning.
- Add liquid
- Gradually whisk in the milk until smooth.
- Bring to a gentle simmer, stirring occasionally until it thickens slightly.
- Add spinach
- Stir in the prepared spinach.
- Cook 5–7 minutes until heated through.
- Season with sugar (optional), salt, pepper, and a little vinegar or lemon juice for balance.
- Finish with sour cream
- Remove from heat and stir in sour cream for creaminess.
- Serve
- Serve warm as a side dish or with sausages, smoked meat, or fried eggs.
Tips
- For extra Hungarian flair, you can sauté a few slices of smoked bacon or kielbasa with the onions.
- Some recipes use a touch of mustard for depth — just ½ tsp can elevate the flavor.
- If using frozen spinach, squeeze out excess water before adding it to the sauce to avoid a watery dish.
If you like, I can also give you a quick 15-minute version that’s creamy, tangy, and just as authentic — perfect for busy weeknights.
Do you want me to share that version too?
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