Thick noodle soup

Name: Thick noodle soup
Total time: 40 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 200 g wide egg noodles (thick tagliatelle-style); 2 tablespoons lard or oil; 1/2 onion, very finely chopped; 1 teaspoon paprika; 1.2 liters water (or meat broth); 1 clove garlic; 1 bay leaf; 2 tablespoons sour cream; salt, pepper; fresh parsley

Time: 40 minutes4 servingsapprox. 250 kcal / serving (estimated)approx. 7 g protein / serving

Thick noodle soup is a quick, filling, cheap classic of Hungarian soups: wide noodles cooked in a paprika base and finished with sour cream. It is great for using leftover pasta and is ready in half an hour. Garlic and bay leaf enrich its flavor.

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Method

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Heat the lard or oil in a pot over medium heat and cook the very finely chopped onion for 3-4 minutes until translucent and lightly golden.
Take the pot off the heat, stir in the paprika, and immediately pour in the water (or broth) so the paprika does not burn or turn bitter.
Add the garlic and bay leaf, season with salt, and boil for 5 minutes.
Add the noodles and cook over low heat for 8-10 minutes, stirring occasionally, until soft.
Mix the sour cream with a ladle of warm soup until smooth and stir it into the soup. Taste and season with salt and pepper.
Sprinkle with fresh parsley and serve hot.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Take the pot off the heat for the paprika so it does not burn.
Do not overcook the noodles, or they get mushy.
With meat broth it is richer.
Stir in the sour cream at the end.

Frequently asked questions

With homemade noodles?

Yes, homemade noodles cook faster, in 3-4 minutes.

The next day?

The noodles absorb the broth; reheat with a little water.

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