Hungarian Egg Noodle Soup (Lebbencsleves)
A warming, soul-satisfying Hungarian soup of soft egg noodles in a savory broth flavored with caramelized onions and paprika. Vegetarian and ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 3 tbsp butter
- 3 medium onions, sliced into thin half-moons
- 2 tsp paprika (sweet Hungarian)
- 6 cups vegetable broth
- 1 unit salt and black pepper to taste
- 8 oz egg noodles
- 3 tbsp fresh dill or parsley, chopped
- ½ cup sour cream
Instructions
- 1
Melt butter in a large pot over medium heat. Add onions and cook, stirring often, until deeply golden and soft, about 12–15 minutes.
- 2
Sprinkle paprika over the onions and stir for 30 seconds until fragrant. Avoid burning.
- 3
Pour in vegetable broth and bring to a simmer. Season with salt and pepper to taste.
- 4
Add egg noodles to the simmering broth and cook until tender, about 8–10 minutes.
- 5
Remove from heat. Stir in sour cream until well combined and creamy. Taste and adjust seasoning.
- 6
Ladle into bowls and garnish generously with fresh dill or parsley. Serve hot.
Tools you’ll need
- large heavy-bottomed pot (6-quart minimum)
- wooden spoon for stirring
- measuring spoons
- measuring cups
- ladle
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