Best 4 Hungarian Witches Soup Recipes

Indulge in a culinary journey to Hungary with the intriguing Witches' Soup, also known as Boszorkányleves. This hearty and flavorful soup captivates taste buds with a unique blend of ingredients and a captivating history. The original recipe, originating in the Transylvania region, has undergone variations over time, resulting in a diverse collection of recipes that cater to various preferences.

Embark on a gastronomic adventure as we explore the intricacies of Hungarian Witches' Soup. Discover the classic recipe, featuring a rich broth made from pork, beef, or chicken, brimming with an assortment of vegetables, including potatoes, carrots, celery, and parsnips. tantalizing spices, such as paprika, garlic, and caraway seeds, contribute to its distinctive flavor profile.

Unveil the secrets of the Transylvanian Witches' Soup, a delectable variation that incorporates a unique blend of sour cream, dill, and vinegar. Experience the rustic charm of the Peasant Witches' Soup, where simple ingredients, such as potatoes, onions, and bacon, come together to create a comforting and satisfying dish.

Venture into the realm of the Creamy Witches' Soup, where a luscious combination of heavy cream and cream cheese lends a velvety texture and a delightful richness to the traditional recipe. Discover the delightful simplicity of the Vegetarian Witches' Soup, a meatless interpretation that showcases the vibrant flavors of fresh vegetables and aromatic herbs.

Immerse yourself in the culinary heritage of Hungary as you explore the diverse recipes for Witches' Soup. From the classic and comforting to the innovative and modern, these recipes offer a tantalizing glimpse into the culinary traditions of this captivating country.

Let's cook with our recipes!

HUNGARIAN WITCHES SOUP

Hungarian Witches Soup image

We use to call this Witches soup... least that is what it translates to. It was a quick soup that was made to warm us up and also got rid of some older bread too. It's almost a version of French onion soup. You can add or change things but even as a base soup it tastes great.

Provided by Jaded spoon

Categories Other Soups

Number Of Ingredients 7

Ingredients

1 large onion finely chopped
1 Tbsp oil
1 tsp caraway seeds
1 Tbsp paprika
salt
1 l chicken stock
3 eggs beaten well

Steps:

1. •In a saucepan put the oil and chopped onion and cook till soft. •Add the caraway seeds and toast in the onion mix. •Add the paprika, mix and toast the spice. •Add the stock and taste. Salt to taste. •Simmer for a few mins to allow the stock to pick up the flavours of the onion and spices. •Beat the eggs and pour into the soup, stirring constantly to form the egg "webs" (much like in chicken and corn soup) once egg is all in take off heat. •Serve with a dollop of sour cream, crusty bread and sharp cheese.

HUNGARIAN MUSHROOM SOUP

Hungarian Mushroom Soup image

My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients.

Provided by HAMM

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
¼ cup chopped fresh parsley
½ cup sour cream

Steps:

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Nutrition Facts : Calories 201.1 calories, Carbohydrate 14.8 g, Cholesterol 32 mg, Fat 13.5 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 828.7 mg, Sugar 5.9 g

GENEVA'S ULTIMATE HUNGARIAN MUSHROOM SOUP

Geneva's Ultimate Hungarian Mushroom Soup image

A warm, filling soup that is a wonderful cool weather lunch or dinner and is especially great with a side of multi-grain bread! I load up on thickly cut mushrooms and use traditional Hungarian Sweet Paprika. Um! Definitely use the tomato and pepper. It gives it a totally different flavor. You may serve immediately or refrigerate and reheat. I find that the soup just as good if not better the next day. Use a ripe tomato. Also, if you can't find a Hungarian wax pepper, try another mild chile pepper and just use a smaller piece.

Provided by Genevajones

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons unsalted butter
2 cups chopped onions
1 ½ pounds fresh mushrooms, thickly sliced
4 ½ teaspoons chopped fresh dill
1 tablespoon Hungarian sweet paprika
1 tablespoon soy sauce
2 cups low-sodium chicken broth
1 cup skim milk
3 tablespoons all-purpose flour
½ ripe tomato
½ Hungarian wax pepper
1 teaspoon salt
ground black pepper to taste
½ cup light sour cream

Steps:

Melt the butter in a large pot over medium heat. Cook and stir the onions in the butter until fragrant, about 5 minutes. Add the mushrooms and continue cooking until the mushrooms are tender, about 5 minutes more. Stir the dill, paprika, soy sauce, and chicken broth into the mushroom mixture; reduce heat to low, cover, and simmer 15 minutes.
Whisk the milk and flour together in a small bowl. Stir the mixture into the soup. Add the tomato and Hungarian wax pepper. Return cover to the pot and simmer another 15 minutes, stirring occasionally. Season with salt and pepper. Mix the sour cream into the soup and continue cooking and stirring until the soup has thickened, 5 to 10 minutes more. Remove the Hungarian wax pepper and tomato and discard before serving the soup.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 16.2 g, Cholesterol 18.9 mg, Fat 7 g, Fiber 2.8 g, Protein 7 g, SaturatedFat 4.1 g, Sodium 573.1 mg, Sugar 6.7 g

HUNGARIAN POTATO AND SAUSAGE SOUP

Hungarian Potato and Sausage Soup image

When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h25m

Yield 4

Number Of Ingredients 16

Ingredients

3 tablespoons unsalted butter
6 ounces smoked Hungarian sausage, sliced into rounds
1 yellow onion, diced
1 teaspoon salt, or more to taste
3 tablespoons all-purpose flour
2 cloves garlic, minced
2 teaspoons Hungarian paprika
5 cups chicken broth, or more to taste
2 cups chopped green cabbage
1 ½ pounds russet potatoes, peeled and cubed
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 bay leaf
2 tablespoons distilled white vinegar
½ cup sour cream, or to taste
2 tablespoons sliced green onion, or to taste

Steps:

Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

Nutrition Facts : Calories 511.6 calories, Carbohydrate 45.6 g, Cholesterol 72.1 mg, Fat 29.4 g, Fiber 4.6 g, Protein 17.4 g, SaturatedFat 14.1 g, Sodium 2709.8 mg, Sugar 6.3 g

Tips:

When making the soup, be sure to use a large pot or cauldron so that you have plenty of room to stir and cook the ingredients.
If you don't have any bacon drippings, you can substitute butter or olive oil.
To make the soup even more flavorful, you can add a splash of dry white wine or beer.
If you want a thicker soup, you can add a cornstarch or flour slurry.
Serve the soup hot with a sprinkle of paprika on top.

Conclusion:

Hungarian Witches' Soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and comforting soup, give Hungarian Witches' Soup a try!