Hungarians are especially passionate about their soups, with fierce rivalries between regional variations of the same dish, (like the Hungarian spicy fish soup called Fisherman’s Soup or halászlé, cooked differently on the banks of Hungary’s two main rivers: the Danube and the Tisza). There is also a remarkable element of the Hungarian cuisine that are hardly noticed by locals, but usually conjure up much enthusiasm amongst foreigners, we have a kind of cold fruit soup, like cold sour cherry soup (Hungarian: hideg meggyleves) which is mostly consumed in the hot summer (see cold French cucumber soup).
Inspite of the German name of this soup, this is the one of the most popular soup in Hungary since we have really good saussages and a kind of thick sour cream make this dish more special. There is one more secret to tell the marjoram makes the soup simply irresistible.
The recipe ingredients:
1 tbsp oil + 1 tbsp butter
2 tbsp plain flour
1.5 liter/2½ pts boiling water
1 large carrot, chopped
1 tbsp of marjoram
half of a Chinese cabbage, chopped
bunch of parsley
1 beef stock cube
1 tbsp Hungarian paprika
2 medium potatoes, chopped
2 frankfurter or Debreziner sausages (hot dogs), sliced
Salt, pepper, 2 tbsp sour cream
1. Heat the oil and butter in a pan and gently soaté the onion for 2 minutes.
2. Add carrot, Chinese cabbage, stock cube, fseason with paprika powder, marjoram, salt and pepper and cook for 2 minutes.
3. Stir flour in vegetables and then gradually pour in the water, constantly stirring.
4. Add potatoes and Frankfurters and cook for another 15 mins, stirring occasionally to prevent the soup from sticking to the bottom of the pan.
5. Top with sour cream and fresh parsley.