Majgaluska Soup

Ingredients

• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For the dumplings: For the dumplings:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1 large egg 1 large egg
• 2 tablespoons (30ml) milk 2 tablespoons (30ml) milk

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 9g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Pour in the chicken or vegetable broth and water. Add the bay leaf, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
3. 3.
   Meanwhile, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, salt, and black pepper. In a separate bowl, whisk together the egg and milk. Gradually pour the wet ingredients into the dry ingredients, stirring until a sticky dough forms.
4. 4.
   Once the soup has simmered for 10 minutes, drop spoonfuls of the dumpling dough into the simmering broth. Cover the pot and let the dumplings cook for about 10 minutes, or until they are cooked through and float to the surface.
5. 5.
   Remove the bay leaf from the soup and adjust the seasoning with salt and pepper if needed.
6. 6.
   Ladle the Majgaluska Soup into bowls and serve hot. Garnish with fresh parsley if desired.

Treat your ingredients with care...

• Flour — Be careful not to overmix the dumpling dough, as it can result in dense dumplings. Mix until just combined for light and fluffy dumplings.
• Chicken or vegetable broth — Use homemade broth or low-sodium store-bought broth to control the saltiness of the soup.

Tips & Tricks

• For a twist, add a splash of white wine to the soup while simmering for extra depth of flavor.
• You can customize the vegetables in the soup according to your preference. Try adding peas, green beans, or diced potatoes for variation.
• If you prefer a spicier soup, add a pinch of cayenne pepper or Hungarian hot paprika.
• Leftover soup can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Serve the Majgaluska Soup with a side of crusty bread for a complete and satisfying meal.

Serving advice

Serve the Majgaluska Soup hot in individual bowls. Sprinkle some fresh parsley on top for a pop of color and freshness. Accompany it with a slice of crusty bread for a hearty and satisfying meal.

Presentation advice

When serving the Majgaluska Soup, make sure to ladle a generous amount of dumplings into each bowl, ensuring that they are evenly distributed. The vibrant colors of the vegetables in the soup will make it visually appealing. Serve it in rustic bowls or soup tureens for an authentic Hungarian touch.