Made from potatoes in a broth, frequently with slices of sausage, carrots, turnips or sour cream.Ī mixed vegetable stew, made of primarily tomato and paprika, also found throughout the Balkans and Central Europe. It is often made to be spicy or some sort of hot chili offered with it. It is fast cooked with cream or whole milk, some spices often accompanied with fruits, like cloves and cinnamon and sugar.Ī hot, spicy, and paprika-based river fish soup, originating as a dish of Hungarian cuisine, that is prepared with generous amounts of hot paprika and carp or mixed river fish.Ī clear chicken or veal meat soup with soup vegetables and thin soup pasta called csipetke.Ī rich bean soup, with many vegetables, smoked pork hock pieces and noodles. It may also be served with stewed meat (usually pork), meat bones or parsley.Ī type of thick Hungarian vegetable stew or soup, similar to pottage.Ī soup made from various wild mushrooms, often added with sour cream, but not necessarily the same as the cream of mushroom soup.Ī mushroom paprikash, which is a traditional vegetarian dish of the Hungarians.Ī stew of meat and vegetables, seasoned with paprika and other spices.Ī Hungarian soup, made of beef, vegetables, ground paprika and other spices.Ī chilled, sweet soup with redcurrants, blackberries, sour cherries, apple, pear, quince or other seasonal fruit mix. A stew with a lot of sweet paprika, cream or sour cream called tejföl.Ī basic bone broth, usually served with spaghetti noodles, carrots, and turnips.
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