Hungarian Vegetable Soup

Back in the long ago times… the before the internet times (circa 1985)… people wrote recipes on cards and then occasionally shared them with each other. Sometimes a group of people pulled a collection of recipes together and printed books to share with everyone. It was a wild and unkempt time. It was back then that I helped my mother make this incredibly flavorful and super satisfying soup.

She said we were having Hungarian Vegetable Soup for dinner. I was less than thrilled. Vegetables were pretty booooring and I had no idea what this crazy “Hungarian” experience was going to be like. It wasn’t Campbells condensed tomato soup with Goldfish crackers and I wasn’t necessarily open to new ideas.

I don’t really remember if I had any chopping duties. But I was probably in charge of the dill. Dill?? Is this soup going to taste like pickles? Are we having pickle soup?

Left to Right: not me, me, not me

Left to Right: not me, me, not me

I was a handful. Aren’t you lucky you don’t have me helping you to make this?

Shopping List:
This is the whole list of ingredients. I will break it down into steps below.

  • 3 Tbsp vegetable oil
  • 2 cups chopped onions
  • 2 cloves garlic, minced
  • 2 small carrots, sliced
  • 2 cups thinly sliced cabbage
  • 1 cup cut green beans
  • 2 green peppers, chopped
  • 1 small zucchini, cut in half lengthwise and sliced in half-moons
  • 2 cups sliced mushrooms
  • 2 large tomatoes, chopped
  • 2 Tbsp tamari soy sauce
  • 2 Tbsp paprika
  • ¼ tsp dried marjoram
  • 1 Tbsp dried dill
  • 6 cups vegetable stock or water
  • 6 oz tomato paste
  • ½ cup dry red wine
  • Salt to taste

Step 1: Chop chop!

Lots to chop here folks! Get to it!

Lots to chop here folks! Get to it!

  • 2 cups chopped onions
  • 2 cloves garlic, minced
  • 2 cups thinly sliced cabbage
  • 2 small carrots, sliced
  • 1 cup cut green beans
  • 2 green peppers, chopped
  • 1 small zucchini, cut in half lengthwise and sliced in half-moons
  • 2 cups sliced mushrooms
  • 2 large tomatoes, chopped

Put some olive oil in the bottom of your big old soup pot and get ready to start chopping. There is a lot of help, so a friend, or a food processor friend is really nice. Start with your onions & garlic, and put them in the pot on medium heat. Give them a stir while you’re chopping your cabbage. Once the onions are translucent, add the cabbage to the pot. Stir frequently while chopping your carrots, green beans, bell peppers, and zucchini. Once the cabbage has started to soften, toss the newly chopped veg into the pot and stir. Now back to the cutting board for the final mushrooms and tomatoes. Chop chop! Then put them in the pot and mix.

Step 2: Cook it down

This is all of the veg cooking down with spices

This is all of the veg cooking down with spices.

  • 2 Tbsp paprika
  • ¼ tsp dried marjoram
  • 1 Tbsp dried dill
  • 6 oz tomato paste

Add your spices and tomato paste, mix well, then let this cook down for about five minutes. All of the veg should be softening, but not mushy. Nobody likes a mushy veg soup.

Step 3: Add liquids

Oooh ain't she pretty?

Oooh ain’t she pretty?

  • 2 Tbsp tamari soy sauce
  • 6 cups vegetable stock or water
  • ½ cup dry red wine
  • Salt to taste

Add your liquids. Cover, bring to a boil, then down to a simmer for about 10 minutes. Then voila! your soup is ready! Serve with a dollop of sour cream or yogurt and a crusty black bread. Yum!

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