Lebbencsleves (Hungarian Egg Noodle Soup)
A silky Hungarian comfort soup built on caramelized onions, tender homemade egg noodles, and a sour cream finish. Simple ingredients transform into something deeply satisfying and authentically Eastern European.
- Total time
- 55 min
- Servings
- 4
- Calories
- 385
- Protein
- 11g
Ingredients
- 2 large yellow onion
- 3 tbsp butter
- 1.5 cups all-purpose flour
- 2 large egg
- 1 tsp salt
- 6 cups chicken or vegetable stock
- ½ cup sour cream
- ½ tsp paprika
- ¼ tsp black pepper
Instructions
- 1
Mix flour, eggs, and 0.5 tsp salt in a bowl until shaggy dough forms.
- 2
Knead dough 2 minutes until smooth. Let rest 10 minutes covered.
- 3
Roll dough thin between two pieces of parchment paper, ~1/16 inch thick.
- 4
Cut into 1-inch wide noodles. Spread on parchment to dry 10 minutes.
- 5
Slice onions into 1/4-inch half-moons.
- 6
Melt butter in a large pot over medium heat. Add onions, stirring occasionally.
- 7
Cook onions 12–14 minutes until deep golden brown and caramelized.
- 8
Pour stock into pot and bring to a gentle boil over medium-high heat.
- 9
Drop noodles into boiling stock one by one, stirring gently to prevent sticking.
- 10
Simmer 6–8 minutes until noodles are tender but not mushy.
- 11
Whisk sour cream with paprika in a small bowl.
- 12
Remove pot from heat. Stir in sour cream mixture until soup is silky.
- 13
Season with remaining salt and black pepper. Serve hot.
Tools you’ll need
- large bowl
- parchment paper
- rolling pin (or wine bottle)
- knife
- large pot (4-quart+)
- wooden spoon
- small bowl
- whisk
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