🥄 Instructions:
- Sauté the base:
In a large pot, heat the oil or lard. Add the onions and cook until translucent. Stir in garlic and paprika quickly—don’t let the paprika burn! - Add the meat:
Toss in the cubed meat. Sear until it changes color. Season with salt, pepper, and add bay leaf (and caraway seeds, if using). - Simmer:
Add carrots and parsnip. Pour in the broth and bring to a boil. Lower the heat, cover, and simmer until the meat is almost tender—about 45 minutes to 1 hour depending on the meat. - Add vegetables:
Stir in the green beans and potatoes. Simmer until both are tender, about 20 minutes. - Cream it up:
In a small bowl, mix sour cream with flour until smooth. Temper it with a few spoonfuls of hot soup, then stir the mixture into the pot. Cook for another 5–10 minutes until slightly thickened. - Garnish & Serve:
Sprinkle with fresh dill or parsley. Serve hot with a slice of rustic bread.
It’s a soup with soul—earthy, creamy, and a little tangy from the sour cream. Some Hungarian grandmas also add a splash of vinegar or lemon juice at the end for extra brightness.
Would you like a simplified version, or maybe a vegetarian twist?