Pick Me Up Paprika Soup

By • February 5, 2013 • 0 Comments

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Author Notes: This is the soup I've lived on for two whole years after moving out to study. I didn't even know how to cook rice back then since my mum was the best cook ever and I couldn't be bothered to even try to live up to her standards of food. After a month or two of exclusively eating pizza and ready-made supermarket grub I gave in and called her. Graciously overlooking my defeat ("I TOLD you to watch closely!!"), she explained patiently how to chop an onion without chopping my fingers in the process, and that she always uses the microwaveable rice, anyway.
That's the story of this one-pot soup I had for dinner more often than I'd care to admit.
Elisabeth Kohlbach

Makes 2 bowls

The Soup

  • 1 onion
  • 1 cup dried Tarhonya
  • 5 tablespoons mild paprika powder
  • 1 tablespoon smoked paprika powder
  • 3/4 liters beef broth (use good stock cubes)
  • 1 sprig parsley
  • 1 teaspoon oil
  1. Finely chop the onion and fry over medium heat in a pot with a little oil. When it turns translucent, add the tarhonya and wait for it to turn golden brown.
  2. Add the 3/4 litres of beef broth and the paprika powder, let it come to a boil and then simmer for 15 min with the lid half on.
  3. Adjust the seasoning before serving, perhaps adding a little pepper or cayenne if the smoked paprika powder isn't hot enough for you, and garnish with the chopped parsley.

Tarhonya (makes a lot)

  • 2 cups wheat flour
  • 5 medium sized eggs
  • 1/2 tablespoon salt
  1. In Austrian and Hungarian supermarkets, you can find dried Tarhonya in the pasta aisle. If your local supermarket doesn't carry Tarhonya, here's how to make your own - admittedly ruining the point of a fast and quick one-pot recipe, but you can make it ahead of time. If you let it air dry over night, Tarhonya keeps well for months in an airtight container.
  2. Knead the ingredients together and press them through the holes in a big sieve, use a grater, or just pick at the dough with your hands, ripping itty bitty pieces off. You're aiming for knobbly things the size of your little finger's nail. (There are special Tarhonya makers, but I'll go out on a limb here assuming you don't own one. I don't, and I eat A LOT of Tarhonya).
  3. If you want to air-dry your Tarhonya, put the pieces on a lined baking tray, leave them over night and use them according to the above recipe.
  4. If you want to use fresh Tarhonya, let the soup simmer for only 10 mins, add the Tarhonya and wait another two minutes.
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