👩🍳 Instructions
1. Brown the Meat
- Heat oil in a pot
- Add beef, brown well
- Add onion + garlic, cook until soft
- Stir in paprika, salt, pepper
Do not burn paprika — stir quickly!
2. Add Vegetables
- Add carrots and parsnip
- Cook 2–3 minutes
3. Add Liquid
- Pour in broth/water to cover
- Add bay leaf + caraway seeds
- Simmer 45–60 min, until beef is tender
4. Add Potatoes & Green Beans
- Add potatoes and green beans
- Cook until vegetables are tender (15–20 min)
5. Make Cream Mixture
In a bowl:
- Mix sour cream + flour
- Add a ladle of hot soup and whisk
This prevents curdling!
6. Add & Finish
- Slowly stir sour cream mix into soup
- Add vinegar or lemon juice
- Add sugar if desired
- Simmer 5 minutes (don’t boil hard)
😍 Taste Tips
- The soup should be savory, slightly sour, and creamy
- Add more lemon/vinegar if you like it sharper
- Don’t skip paprika — it’s the soul of the dish!
🍽️ Serve With:
- Rustic bread
- Fresh parsley on top
- Extra sour cream
- Side of pickles (very Hungarian!)
🌿 Variations
🔥 Spicy Hungarian
- Add hot paprika or chili flakes
🐖 Pork Version
- Replace beef with pork shoulder (faster cooking)
🥦 Veggie Version
- Skip beef
- Add more potatoes + beans + mushrooms
🤤 Why You’ll Love It
- Comforting but not heavy
- Unique and authentic Hungarian flavor
- The sour cream + paprika combo is irresistible
If you want, I can write:
✔ a short social caption
✔ a cozy blog-style intro
✔ printable recipe card
✔ or a faster 30–minute version
Just tell me!
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