How wonderful that you’re recreating your mom’s dishes! Here’s a detailed guide to making Krumplileves (Hungarian Potato Soup) and Nokedli (Hungarian Dumplings) that might help you achieve that nostalgic taste.
Krumplileves (Hungarian Potato Soup)
Ingredients
- 4 tablespoons unsalted butter or oil
- 1 large onion, diced
- 2-3 cloves garlic, minced
- 4 large potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 parsnip, peeled and diced (optional)
- 1 bell pepper, diced
- 1-2 tablespoons Hungarian sweet paprika
- 1 teaspoon dried thyme or dill
- 6 cups vegetable or chicken broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables:
- In a large pot or Dutch oven, heat the butter or oil over medium heat.
- Add the diced onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Add Vegetables and Seasonings:
- Stir in the diced potatoes, carrots, parsnip (if using), and bell pepper.
- Cook for a few minutes, then add the Hungarian paprika and thyme or dill. Stir well to coat the vegetables with the spices.
- Simmer the Soup:
- Pour in the broth and bring to a boil.
- Reduce heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Thicken the Soup (Optional):
- If you prefer a thicker soup, mix the flour with a small amount of water to make a slurry and stir it into the soup.
- Cook for an additional 5-10 minutes until the soup thickens.
- Finish the Soup:
- Stir in the sour cream and season with salt and pepper to taste.
- Cook for an additional 5 minutes over low heat, but do not let it boil.
- Serve:
- Garnish with fresh chopped parsley and serve hot.
Nokedli (Hungarian Dumplings)
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup water (adjust as needed)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder (optional, for lighter dumplings)
Instructions
- Prepare the Dough:
- In a large bowl, mix the flour and salt (and baking powder if using).
- Beat the eggs and add them to the flour mixture.
- Gradually add the water, mixing until a thick, smooth batter forms. The consistency should be thick but spoonable.
- Cook the Dumplings:
- Bring a large pot of salted water to a boil.
- Use a spoon or a spaetzle maker to drop spoonfuls of the batter into the boiling water.
- Cook the dumplings in batches to avoid overcrowding. They are done when they float to the surface, which usually takes about 2-3 minutes.
- Remove the cooked dumplings with a slotted spoon and place them in a bowl.
- Optional:
- If desired, you can sauté the cooked dumplings in a little butter for a few minutes until they are golden and slightly crispy.
- Serve:
- Serve the nokedli alongside your Krumplileves.
Enjoy your homemade Hungarian meal and the beautiful memories it brings!