Hungarian Vegetable Soup (Magyar Zöldségleves)

 Ingredients

1 small head of cabbage

2 carrots, peeled and cut into chunks

1 onion, peeled

1 red bell pepper

1 tomato

1 small parsley root or parsnip

1 small piece of celery root

2 tablespoons vegetable oil

1 teaspoon Hungarian sweet paprika

1 bay leaf

Salt and black pepper, to taste

1.5–2 liters water or vegetable stock

Fresh parsley, chopped

Instructions

Heat the vegetable oil in a large pot and gently sauté the onion until translucent.

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

Add the carrots, parsley root, celery, bell pepper, tomato, and cabbage.

Pour in the water or vegetable stock and add the bay leaf, salt, and pepper.

Bring to a boil, then reduce the heat and simmer for 35–45 minutes, until the vegetables are tender.

Taste and adjust the seasoning.

Remove the bay leaf and serve hot, sprinkled with fresh parsley.

Tip: For a more traditional Hungarian flavor, add a little caraway seed and serve the

soup with fresh bread.