Hungarian Mushroom Soup


  1. Peel the beets and circle, chop the onion and cut the mushrooms.

  2. Melt the butter, run over the onions and sprinkle with red pepper. Stir in two on it and add the beets and mushrooms.

  3. Stir, sprinkle with marjoram, salt, pepper, top with water, cover and cook until vegetables are almost completely softened.

  4. The sour cream is mixed with 1 heaped flour, dipped in a spoonful of the juice and mixed until lump-free.

  5. Add to the soup. Stir in the eggs with the remaining flour, add a pinch of salt, and add the melted butter. Stir until lump-free and tear nicely into the soup. Wait 1-2 minutes for the dumplings to come to the surface and add the finely chopped parsley, wait for the soup to drizzle with one, and shut off the gas underneath

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