👨‍🍳 Instruktioner

1. 1

   Sauté vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and sauté until softened, about 3-4 minutes.

   ⏱️ 4 minutes
2. 2

   Add paprika and vegetables: Stir in the sweet paprika and cook for 30 seconds until fragrant. Add the diced carrot, parsnip, and celery to the pot. Sauté for another 5 minutes, stirring occasionally.

   ⏱️ 5 minutes

   💡 Proffstips: Be careful not to burn the paprika.
3. 3

   Add broth and simmer: Pour in the chicken broth. Bring the soup to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the vegetables are tender.

   ⏱️ 15 minutes
4. 4

   Cook pasta: Add the small pasta shapes to the simmering soup. Cook according to package directions, usually 7-10 minutes, until al dente.

   ⏱️ 10 minutes

   💡 Proffstips: If using homemade csipetke, add them in the last 5 minutes of simmering.
5. 5

   Season: Season the soup with salt and freshly ground black pepper to taste. Stir well.

   💡 Proffstips: Taste and adjust seasoning before serving.
6. 6

   Serve: Ladle the hot soup into bowls. Garnish with fresh chopped parsley. Optionally, swirl in a tablespoon of sour cream into each bowl before serving.

   💡 Proffstips: The sour cream adds a lovely tanginess and creaminess.