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She makes so much effort to translate all her posts into English.

Soups are a great part of the Hungarian Kitchen and not without reason. Today, I will share with you one of the most popular soups of Hungary, which, just like many other Hungarian dishes, has humble beginnings, meaning it was a peasant dish.

a jobb szem alatti vörös folt viszket

However, these days every single household makes it several times a month as young and old equally enjoy this mouth-watering soup.

Usually it is served with Hungarian Langos, which is a savory yeast pastry.

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Many consider Langos a type of bread as it is served instead skin friend recipes bread. However it could also be a stand-alone dish served on Markets and Fairs.

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These days in Hungary it is also made weekly in most households. There are many different variation and I will share with you two of them in another blog entry. You can also serve this soup on a day when you also make Hungarian Crêpes as a dessert.

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Add 6 cups of water and cook for about minutes or until potato is tender but not mushy. Prepare roux by placing oil and flour into a skillet and saute to a light cream color; remove from heat and add red paprika, stir and pour into soup.

Mix well using a cooking spoon. Cook for another 5 minutes.

pikkelysömör kezelése egy szoptató anyának

Turn off heat and sprinkle with the other half of the parsley. Serve with Langos or crusty artisan bread.

vörös foltok a testen amelyek viszketnek és pelyheznek

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