👨‍🍳 作り方

1. 1

   Prepare the roux: Heat 3 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the 3 tablespoons of all-purpose flour and stir constantly until it turns a light golden brown (about 2-3 minutes).

   💡 プロのコツ: Do not let the flour burn, as it will make the soup bitter.
2. 2

   Remove the pot from the heat. Stir in the 1 teaspoon of sweet Hungarian paprika and 2 tablespoons of sour cream. Mix well until smooth. This is your thickening base.

   💡 プロのコツ: Removing from heat prevents the paprika from burning.
3. 3

   Add the diced onion to the pot with the remaining 2 tablespoons of vegetable oil. Sauté until softened and translucent, about 5-7 minutes. Add the sliced carrots, parsley root/parsnip, and cubed potatoes. Season with salt and pepper to taste. Simmer for about 5 minutes.

4. 4

   Add the sliced mushrooms to the pot. Stir and cook for another 5 minutes until the mushrooms begin to soften.

5. 5

   Pour in the 5 cups of water or broth. Bring the soup to a boil, then reduce heat and simmer, covered, for about 15-20 minutes, or until the vegetables are tender.

6. 6

   Stir the prepared roux (from step 2) into the simmering soup. Continue to simmer for another 5-10 minutes, stirring occasionally, until the soup has thickened to your desired consistency.

7. 7

   Stir in most of the chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed.

   💡 プロのコツ: Reserve some parsley for garnish.
8. 8

   Serve hot, garnished with an extra dollop of sour cream and the remaining fresh parsley. This soup is excellent served with homemade pinched noodles (csipetke) or crusty bread.

   💡 プロのコツ: If serving with csipetke, prepare them separately and add to individual bowls before ladling the soup.