Hungarian Vegetable Soup with Semolina Dumplings

Instructions

1. Start the vegetables

Heat the oil or butter in a large soup pot.

Add the onion, carrots, celery, and bell pepper. Cook gently for several minutes until the vegetables begin to soften.

Add the chopped tomato and stir well.

2. Add the paprika

Remove the pot briefly from the heat and stir in the Hungarian paprika.

Add the potatoes and peas, then pour in the broth.

Season with salt, pepper, and a bay leaf.

Bring the soup to a gentle boil, then reduce the heat and simmer until the vegetables are tender.

3. Prepare the dumpling mixture

In a bowl, whisk the eggs with a pinch of salt.

Gradually add the semolina, mixing until you have a soft, thick mixture.

Let the mixture rest for about 10–15 minutes. The semolina will absorb some of the egg and firm up.

4. Cook the dumplings

Keep the soup at a gentle simmer.

Using a small spoon dipped in the hot broth, scoop small portions of the dumpling mixture and carefully drop them into the soup.

The dumplings will expand as they cook, so avoid making them too large.

Cover the pot and simmer gently for approximately 10–15 minutes, until the dumplings are tender in the center.

5. Finish and serve

Remove the bay leaf and adjust the seasoning.

Sprinkle with fresh parsley and serve the soup piping hot.