Sparga Leves Z Galuska Hungarian Asparagus Soup W Dumplings
Indulge in the comforting flavors of "Sparga Leves Z Galuska," a classic Hungarian asparagus soup with tender homemade dumplings. This hearty dish combines the delicate earthiness of fresh asparagus with the richness of a paprika-kissed roux, creating a creamy, velvety base for the soup. Each spoonful is elevated by soft, pillowy dumplings made from scratch, adding texture and heartiness to this traditional recipe. Perfectly balanced with a touch of sour cream and a garnish of fresh parsley, this Hungarian favorite is both nourishing and satisfying. Ideal for asparagus season, this soup is served warm and makes a perfect starter or light meal for any occasion.
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Recipe Information
Ingredients
- 500 g asparagus
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp paprika
- 1 L chicken or vegetable broth
- 125 ml sour cream
- 1 large egg
- 100 g all-purpose flour (for dumplings)
- 2 tbsp water
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
1. Wash the asparagus thoroughly and trim off the woody ends. Cut the asparagus into 1-inch pieces, separating the tips from the stalks.
2. In a large pot, melt the butter over medium heat. Add the all-purpose flour and stir continuously to make a roux, cooking for about 1-2 minutes until it turns lightly golden.
3. Sprinkle the paprika over the roux and mix well to combine.
4. Gradually pour in the chicken or vegetable broth while stirring to prevent lumps from forming. Bring the mixture to a gentle boil.
5. Add the asparagus stalks (save the tips for later) to the soup. Reduce the heat to a simmer and cook for 10-12 minutes, or until the stalks are tender.
6. While the soup simmers, prepare the dumplings. In a small bowl, beat the egg and mix it with the water, a pinch of salt, and 100 g of flour. Stir until it forms a thick batter.
7. Using a teaspoon, drop small portions of the batter into a pot of boiling salted water. The dumplings will rise to the surface when they are done, which should take about 2-3 minutes. Remove them with a slotted spoon and set aside.
8. Once the asparagus stalks are tender, blend the soup using an immersion blender until smooth (optional for a creamier texture). Return the soup to the pot if blended.
9. Add the reserved asparagus tips to the pot and let them cook for an additional 5 minutes until tender.
10. In a small bowl, temper the sour cream by mixing it with a ladle of hot soup to prevent curdling. Then stir the tempered sour cream into the soup.
11. Season the soup with salt and pepper to taste, and gently stir in the cooked dumplings.
12. Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 6298 mg | 274% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 20.6 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 390 mg | 30% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1451 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
