Hungarian Pea Soup with Nokedli

Hungarian pea soup with nokedli dumplings. Photo by KAS.

This Hungarian Pea Soup recipe, courtesy of my mom, is a simple dish that can be made in less than 30 minutes. The nokedli, or traditional Hungarian dumplings, add body to the soup without weighing down the delicious blend of sauteed onion and authentic Hungarian paprika.

Hungarian Pea Soup with Nokedli

Yield: 4 servings

Prep Time: 30 min

Cook Time: 30 min

Ingredients:

For the soup:

1 Tablespoon vegetable oil
¾ cup white onion, finely chopped
6 cups of low sodium chicken broth
1 Tablespoon unsalted butter
1 Tablespoon Wondra flour
½ teaspoon Hungarian paprika
1 bag (1 lb.) frozen peas
¼ cup parsley, finely chopped
½ teaspoon salt
2 Tablespoons sugar

For the nokedli:

2 eggs
¾ cup water
½ teaspoon salt
2 cups Wondra flour

Directions:

For the soup:

In a large pot over medium heat, saute the chopped onion in 1 tablespoon of vegetable oil until the onion is translucent.

Add the chicken stock to the sauteed onions and let simmer until warm.

In a separate pot, make a rue by melting 1 tablespoon of butter then whisking in 1 tablespoon of Wondra flour and a ½ teaspoon of paprika. Allow the rue to thicken into a paste.

Whisk ½ of a cup of the chicken/onion stock into the rue. Then add the mixture into the larger pot of stock.

Bring the soup to a boil then reduce it to medium heat to simmer.

Stir in the frozen peas, chopped parsley, salt and sugar.

Spoon the pea soup over a bowl of nokedli (recipe below).

For the nokedli:

Boil a large pot of salted water.

In a large bowl, beat together the eggs with the water and salt.

Slowly whisk in the flour, a half cup at a time, until the dough is tacky but still wet.

Scoop the dough into a spaetzel maker and run it over the boiling water. If you don't have a spaetzel maker you can use the back side of a spoon to scoop small dumplings of the dough into the boiling water.

The nokedli are ready when they float to the top of the water.

Use a slotted spoon to removed the cooked nokedli.

Spoon the Hungarian Pea Soup over a bowl of the nokedli.



      

3 Responses to “Hungarian Pea Soup with Nokedli”

  1. #
    1
    Yoey — January 27, 2009 at 1:48 pm

    After traveling to Prague a couple falls back :) I wondered how Eastern Europeans could possibly stay warm thru the winter. here’s the answer- and a delicious one! This was great, Kelly! Preparation was straight forward and pretty quick. I used all purpose flour since I didn’t have the Wondra- and everything seemed to turn out. The soups color was brilliant.lots of flavour, unlike many salty soups. (and it is a great vegetarian dish!). Perfect for a cold day on the farm- my mom already asked what recipe we are going to try next and if you cater. haha Thanks.

  2. #
    2
    Amy — August 19, 2010 at 2:45 pm

    Unbelievable! My family is coming over for dinner tomorrow night and I just thought – I wish I had the recipe for the pea soup with nokedli my mother used to make. While I have several of her recipes, sadly too many are gone with her in memory.

    Thanks!

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