hungarian hearty

Here’s a soup that really spoke to me. When I first saw this recipe in a recent issue of Saveur magazine, it reminded me of one of my favorite dishes, Hungarian chicken paprikash–the classic braised poultry dish with a rich paprika-laced sauce. Of course, the fact that this soup uses lamb instead of chicken, only made me love it more. The copious amount of paprika lends its deep color and a distinct intensity; a slurry of sour cream helps to create a thick and velvety broth. Fortified with potatoes, green beans and those luscious chunks of lamb, this hearty soup is deeply gratifying. Perfect for a snowy winter’s eve…but don’t let that stop you. Find any excuse to stir up a pot of this substantial and savory soup.

Paprika Lamb Soup

 
If you follow this blog at all, you know that, while I don’t eat a lot of red meat, I am a sucker for lamb. And, dairy girl that I am, I love the luscious lightness that sour cream gives to the broth. Though this soup tastes as if it has been simmering for hours, it comes together simply and only requires an hour and a half of total cooking time. The first time I made it, I couldn’t believe how rich and complex the flavors were. But after slurping down a bowl or two, I was bummed to discover there was hardly any leftover. So, I’ve doubled the original recipe here to make sure you’ll have plenty to eat for lunch tomorrow.
 
 
In a large soup pot or dutch oven, heat oil over medium high heat. In batches, brown the lamb in the pot, until nicely caramelized on all sides. Using a slotted spoon, remove the meat to a plate as it finishes cooking and set aside.
 
 
Add the chopped onion, garlic, and bay leaves to the pot and season with kosher salt and freshly ground black pepper. Cook until translucent, stirring often, about 15 minutes.
 
 
Originally, this recipe called for hot Hungarian paprika, but I feel the sweet Hungarian is intense enough. If you have a hankering for hot, by all means, go for it. Place the lamb back in with the onions, and add the paprika.
 
 
Pour 8 cups of water into the pot and bring it to a boil. Reduce the heat to medium low, cover, and simmer the soup for about 20 minutes, stirring occasionally.
 
 
Stir the diced potatoes and green beans into the pot, cover, and continue to cook for another 15 minutes, until the lamb and vegetables are tender.
 
 
Combining flour with the sour cream serves two purposes: it helps prevent the cream from curdling in the soup and it thickens the broth in a lovely way. Mix the two together in a small bowl until smooth and add to the soup, stirring until it is incorporated, about 10 minutes.
 
 
Remove the bay leaves. Taste and adjust the seasoning, if necessary. Ladle this scrumptious soup in bowls and garnish with a generous dollop of sour cream and a sprinkling of freshly minced dill. A nice loaf of crusty bread is perfect for dunking in the flavorful broth.
 
 
Adapted from Saveur
Serves 8:
 
1/3 cup canola or vegetable oil
1 1/2 pounds lamb shoulder, cubed
2 spanish onions, chopped
8 garlic cloves, minced
2 bay leaves
kosher salt and freshly ground black pepper
4 tablespoons sweet Hungarian paprika (or hot, if you dare)
8 cups water
2 russet potatoes, peeled and cut into 1/2″ dice
1/2 pound green beans, trimmed and cut into 1″ pieces
1 1/2 cups sour cream, plus more for garnish
4 tablespoons flour
2 tablespoons minced fresh dill
 
By passioneats | 2.16.2012 | Dairy, Garlic, Herbs, Lamb, Onions, Potatoes, Soup, Spices, Vegetables |

15 thoughts on “hungarian hearty”

  1. spiceblogger

    Hi, Pennie–
    thanks for the friend request on Foodbuzz 🙂
    I buzzed you and joined your Google friend connect circle.

    Look forward to more great recipe swapping!

    –Shelley (spiceblogger)

  6. Jeff Rasmussen

    I love the colours you have going on in this soup. I definitely thought It was going to be a deep red, but the sour cream really loosens it up. I’ll be adding this to my menu!

  7. Free Spirit Eater

    I am loving this soup, great flavors. Everything on your site is packed with flavor, definitely LOVING it! Glad you friend requested me on Food Buzz! Have a fabulous weekend! =]

  8. Maggie

    So, I haven’t eaten any red meat or pork in about 15 years. The other night we went out to dinner and Mace ordered lamb, and don’t know what got into me but I took a bite. And I liked it! He would go completely crazy if I surprised him and made this soup. It really looks amazing and your description of all the flavors sound wonderful. I am going to save this for a day I am feeling brave again!