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Hungarian Mushroom Soup


mushroom soup hungarian.jpg
mushroom soup hungarian2.jpg
  1. Peel the parsnip and cut to 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.

How-to Video

Another Version:​

2 pounds (0.9 kg) of mixed mushrooms,

1 ounces (30 g) of dried mushrooms,

6 tablespoons of oil,

3 carrots,

1 parsley root,

¼ head of a celery root,

1 large onion,

1 tomato,

1 green pepper,

1 tablespoon of paprika powder,

1 teaspoon of marjoram,


black pepper,

2 tablespoons of flour,

a handful of chopped parsley,

8-9 cups (2 liters) of chicken stock,

sour cream


1 egg,

⅔ cup of flour,

6-7 tablespoons of water,

a pinch of salt. Mix all the ingredients together

Soak dried mushrooms in water for 5 minutes, then squeeze them. Sauté onions in sunflower oil until translucent. Add sliced vegetables, sauté for 5 more minutes, then add chopped tomatoes and peppers. Cook the vegetables on low heat for 5 minutes, then add the fresh mushrooms and the dried mushrooms. Keep the liquids from the soaked mushrooms as it gives a great flavor to the soup. Make sure you strain it, and don’t use the portion that settled to the bottom of the bowl. Season the soup with marjoram, salt, pepper, chopped parsley and paprika powder. Sprinkle flour in and stir it well. Pour over chicken stock and the juices from the dried mushrooms. Cook it until the vegetables are tender for about 25 minutes. During the last 5 minutes add the dumplings into the soup by using a spaetzle maker. You can also use a spoon instead. Cook the dumplings until they have doubled in size. Serve the soup with lots of fresh parsley and sour cream.

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