Best 10 Sparga Leves Z Galuska Hungarian Asparagus Soup W Dumplings Recipes

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**Discover the Delightful Hungarian Asparagus Soup with Dumplings: A Culinary Symphony of Spring Flavors**

As the springtime sun bathes the fields in vibrant hues of green, it's time to indulge in the bounty of fresh asparagus. Hungarian cuisine takes center stage with its heartwarming Sparga leves z galuska, an asparagus soup that embodies the essence of spring. This delectable dish is a symphony of flavors and textures, featuring tender asparagus, fluffy dumplings, and a creamy broth infused with Hungarian paprika's vibrant notes.

Our culinary journey begins with a classic recipe that captures the authentic taste of Sparga leves. Fresh asparagus spears are sautéed in butter until they glisten with a vibrant green hue, releasing their sweet and earthy essence. The broth, a harmonious blend of vegetable stock and aromatic herbs, forms the foundation of this soup. As the asparagus simmers, it infuses the broth with its delicate flavor, creating a symphony of springtime goodness.

For a touch of rustic charm, homemade dumplings take center stage. Flour, eggs, and a hint of salt come together to form a soft dough, carefully shaped into small, plump dumplings. These dumplings are lovingly dropped into the simmering broth, where they dance gracefully, absorbing the flavorful essence of the asparagus and herbs.

To elevate the soup's richness, a creamy variation beckons with its velvety texture. A dollop of sour cream or crème fraîche is swirled into the hot soup, creating an irresistibly smooth and decadent experience. The creamy notes perfectly complement the asparagus's delicate sweetness, taking the soup to new heights of indulgence.

For those seeking a vegan delight, a plant-based rendition of Sparga leves awaits. Vegetable broth replaces the traditional chicken stock, while silken tofu or cashew cream lends a luscious creaminess without compromising the soup's authentic flavors. This vegan version is a testament to the versatility of this timeless recipe, catering to diverse dietary preferences while preserving its essence.

As you embark on this culinary adventure, discover the secrets to crafting the perfect Sparga leves z galuska. From selecting the freshest asparagus to mastering the art of dumpling making, our comprehensive guide provides invaluable tips and techniques to ensure a flawless execution.

So, let's embark on this culinary journey together, celebrating the arrival of spring with every spoonful of this delightful Hungarian asparagus soup. Whether you prefer the classic recipe, the creamy indulgence, or the vegan delight, Sparga leves z galuska promises an unforgettable taste experience that will warm your heart and soul.

Here are our top 10 tried and tested recipes!

GALUSKA FOR STEW (DUMPLINGS)



Galuska for Stew (Dumplings) image

Make and share this Galuska for Stew (Dumplings) recipe from Food.com.

Provided by NoraMarie

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 eggs, beaten
1 1/2 cups flour
1/2 cup water
4 teaspoons salt
1/4 cup butter, melted

Steps:

  • Mix eggs, flour, water, salt to form a smooth batter.
  • Boil a pot of water with the 4 teaspoons of salt.
  • Dip teaspoon in hot water; scoop a teaspoon of batter and put in water.
  • It should just slide of the spoon.
  • Keep dipping the spoon in the water and scoop more batter until the pot is full.
  • You may have to do more then one pot of dumplings.
  • Cook 1 or 2 minutes or until the dumplings rise to the surface.
  • Drain and keep warm.
  • Pour 1/2 of the melted butter over the dumplings so they won't stick.
  • Serve dumplings separately or put in stew or soup.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 first-course servings (

Number Of Ingredients 12

2 pounds medium asparagus (2 bunches), cut in half crosswise
1 tablespoon plus 1 teaspoon kosher salt
6 tablespoons unsalted butter
1 medium Spanish onion, chopped
1 stalk celery, chopped
1 carrot, chopped
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 tablespoon dry white vermouth

Steps:

  • Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 7 1/2 cups of the cooking liquid.
  • Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.
  • Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
  • Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
  • Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool.
  • Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
  • Whisk the heavy cream, vermouth, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.

ASPARAGUS SOUP WITH HERBED GOAT CHEESE



Asparagus Soup with Herbed Goat Cheese image

Provided by Giada De Laurentiis

Time 58m

Yield 4 to 6 servings (6 1/2 cups)

Number Of Ingredients 11

1/2 cup (4 ounces) goat cheese, at room temperature
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
Vegetable oil cooking spray
2 tablespoons unsalted butter, at room temperature
1 large leek (white and light green part only), thinly sliced
4 cups low-sodium chicken broth
2 pounds medium asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper
Special equipment: a 1/2-ounce cookie or ice cream scoop

Steps:

  • Goat cheese: Line a small baking sheet with parchment paper. Set aside.
  • Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.
  • Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.
  • To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
  • Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

ASPARAGUS SOUP



Asparagus Soup image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

1/4 cup olive oil
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
4 1/2 cups vegetable or chicken stock
1/2 pound potatoes, peeled and diced
1 sprig fresh thyme
1 1/2 pounds asparagus, white ends removed and cut into 1-inch lengths
4 ounces frozen chopped spinach
1/2 cup heavy cream
1/2 teaspoon grated lemon rind
Salt
1 teaspoon white pepper
Toasted croutons, for garnish, if desired

Steps:

  • Heat the oil in heavy bottomed soup pot. Add the onions, carrots, and celery and saute until the onions are translucent. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes. Add the stock and bring to boil. Turn down to simmer, and add the diced potatoes and thyme. When potatoes are soft, add the asparagus and frozen spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in a blender or food processor and return to the soup pot. Add cream and lemon rind, bring to a boil, and then turn down to a simmer. Season with salt and pepper and serve with toasted croutons, if desired

HUNGARIAN DUMPLINGS



Hungarian Dumplings image

Make and share this Hungarian Dumplings recipe from Food.com.

Provided by figaro8895

Categories     Hungarian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 eggs
2 tablespoons freshly rendered lard or 2 tablespoons oil
1/2 cup water
1/2 cup milk
2 1/2 cups all-purpose flour
2 1/2 teaspoons salt
1/4 teaspoon baking powder
4 quarts water

Steps:

  • Using an electric mixer, blend the eggs, lard or oil, water, and milk.
  • Stir the flour together with 1/2 t of the salt and the baking powder in a dry bowl.
  • Blend this mixture into the liquid. Mix well and set aside for a moment.
  • Bring 4 quarts of water to a boil and add 2 teaspoons of salt.
  • Using a Spaetzle maker or Spaetzle press, squeeze the dough into the boiling water. Use about 1/3 of the dough for each batch. When the dumplings float to the surface, they are done.
  • Remove them with a slotted spoon and place in a colander. They can be served this way with Paprika Gravy or pan-fried with a little butter, just until they are a bit golden, and topped with parsley.
  • NOTE: These dumplings can also be made by using a piping bag or dropping very small amounts from a spoon. The latter takes much much longer.

Nutrition Facts : Calories 398.5, Fat 10.8, SaturatedFat 4.1, Cholesterol 116.1, Sodium 1547.2, Carbohydrate 61.3, Fiber 2.1, Sugar 0.4, Protein 12.2

HUNGARIAN SPATZLE (BABY DUMPLINGS)



Hungarian Spatzle (baby Dumplings) image

My Mom is Hungarian and my family was lucky enough that she was such a wonderful cook and made so many Hungarian dishes for us to enjoy over the years.

Provided by Katherine in Alberta

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 eggs, beaten
1 1/4 cups milk
2 teaspoons salt
4 cups flour
1 teaspoon baking powder
4 ounces melted butter or 4 ounces margarine

Steps:

  • Blend the eggs, milk and salt.
  • Add the flour, baking powder and beat thoroughly.
  • Bring 3 quarts of water to a boil with 2 tablespoons salt.
  • With a teaspoon drop small portions of batter into boiling water, dipping spoon into water frequently to prevent sticking.
  • Cook just till tender, about 10 minutes.
  • Pour into collander and rinse lightly with cool water.
  • Drizzle with melted butter, toss lightly and serve hot.

KARFIOL LEVES (HUNGARIAN CAULIFLOWER SOUP)



Karfiol Leves (Hungarian Cauliflower Soup) image

Make and share this Karfiol Leves (Hungarian Cauliflower Soup) recipe from Food.com.

Provided by littleturtle

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 head cauliflower, chopped (approx. 3 cups)
4 cups chicken stock or 4 cups veal stock
2 cups milk
1 teaspoon salt
2 tablespoons butter
1 -2 garlic clove, minced
2 tablespoons flour
1 1/2 tablespoons parsley, chopped
1 teaspoon white pepper
1/2 cup sour cream

Steps:

  • Place cauliflower in a pot with stock, milk, and salt and bring to a boil.
  • Cook until stalks can be easily pierced with a knife, but are still firm (7 minutes).
  • In a small saucepan, make a roux, by heating the butter and mixing in the garlic and flour, stirring constantly until flour turns golden beige (3 minutes) (be careful not to scorch the flour and not to get any on you).
  • Add the parsley and white pepper.
  • Thin the roux with 1/2 cup of the cauliflower broth and slowly pour back into the soup.
  • Simmer until cauliflower is done and soup no longer tastes floury (10 minutes).
  • Let cool thoroughly.
  • In a small bowl stir a little of the soup into the sour cream until smooth; return this to the remaining soup.
  • Reheat before serving.

Nutrition Facts : Calories 325.2, Fat 19.2, SaturatedFat 10.6, Cholesterol 54.5, Sodium 1103.2, Carbohydrate 26, Fiber 3.3, Sugar 7.6, Protein 14.1

HUNGARIAN NOKEDLI (DUMPLINGS)



Hungarian Nokedli (Dumplings) image

You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy.

Provided by BoxOWine

Categories     Hungarian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 eggs
1/2 teaspoon salt
3/4 cup water
2 cups all-purpose flour
1 large pot filled with salted boiling water

Steps:

  • Place large pot filled with salted water and bring to boil.
  • Combine eggs, salt, and water, beating well with whisk.
  • Add flour, a little at a time.
  • Add only enough flour to make a soft, sticky dough.
  • Let mixture rest for about 10 mins.
  • Beat mixture again.
  • Using the side of a teaspoon, spoon small amount of dough into boiling water.
  • Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).
  • The noodles are done when they float to the top.
  • Remove from water with large slotted spoon, and place in colander.
  • Rinse with cold water.
  • You may want to make the dumplings in 2 or 3 batches so they dont overcook.
  • Serve with chicken paprikas.
  • The dumplings are also nice added to a stew.
  • You can heat the dumplings in a frying pan with melted butter.
  • Do not let the dumplings get too brown or crisp.

ASPARAGUS SOUP IN SECONDS



Asparagus Soup in Seconds image

This is the easiest, quickest, most delicious asparagus soup. Just be sure to use a good quality canned asparagus, and you can't go wrong. The milk and butter are optional as the soup is surprisingly rich without them.

Provided by big surprise

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

Time 15m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can asparagus
1 (14.5 ounce) can chicken broth
½ cup milk
1 tablespoon butter
salt and pepper to taste

Steps:

  • Blend the asparagus, with liquid, in a blender or food processor until completely smooth.
  • Heat asparagus and chicken broth together in a medium saucepan over medium heat. Stir in milk, if using, and bring to a low simmer. Stir in butter to finish, if using, and season to taste with salt and pepper.

Nutrition Facts : Calories 56.5 calories, Carbohydrate 4 g, Cholesterol 10.1 mg, Fat 3.7 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 621.8 mg, Sugar 1.4 g

Tips:

  • Choose the right asparagus: Look for asparagus spears that are firm and have tight tips. Avoid spears that are limp or have brown or yellow spots.
  • Prepare the asparagus properly: Wash the asparagus spears thoroughly and trim off the woody ends. You can also peel the asparagus spears if desired, but this is not necessary.
  • Use a variety of vegetables: In addition to asparagus, you can also add other vegetables to the soup, such as carrots, celery, onions, and potatoes. This will add flavor and texture to the soup.
  • Make sure the dumplings are cooked through: The dumplings should be cooked through before serving. You can test this by inserting a toothpick into the center of a dumpling. If the toothpick comes out clean, the dumplings are cooked through.
  • Serve the soup hot: Asparagus soup is best served hot. You can garnish the soup with fresh herbs, such as parsley or dill, before serving.

Conclusion:

Hungarian asparagus soup with dumplings is a delicious and hearty soup that is perfect for a spring or summer meal. The soup is easy to make and can be tailored to your own taste preferences. With its vibrant green color and delicate flavor, this soup is sure to be a hit with your family and friends.

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