HUNGARY: Mushroom Soup (Gombaleves) and Cucumber Salad (Uborkasaláta)

This soup can go from concept to table in less than 30 minutes, yet tastes like it's been simmering all day, with a deep flavor thanks to the paprika and mushrooms. Mushroom foraging or "hunting" has been Hungarian pastime for centuries, but no need to head to the woods — this recipe works beautifully with button mushrooms, cremini, or a mix of them both. The trick is getting them nice and caramelized before adding the broth.

The Moosewood Cookbook featured a version of this soup that included both lemon juice and tamari (GF soy) in 1974, and many subsequent recipes this included the same or similar additions. I stuck with a more traditional preparation, but if you want to brighten it up you can add some lemon juice, soy sauce, or even Worcestershire.

Mushroom Soup (Gombaleves)

2 tablespoons unsalted butter

2 tablespoons olive oil

1 medium onion

1 medium carrot

1 clove of garlic, minced

2 teaspoons sweet Hungarian paprika

½ teaspoon dried thyme

1 lb of sliced mushrooms: button, cremini, or a mix of both

4 cups chicken or vegetable broth

¼ cup sour cream, plus more for serving

2 tablespoons all purpose flour (I used Cup4Cup)

2 tablespoons heavy cream or whole milk

salt and pepper to taste

¼ cup chopped parsley

1. In a large Dutch oven or pot, melt butter and oil together over medium heat. Chop the onion and carrot finely and add to heated fats. Cook about 3 minutes, then add the paprika, thyme, and garlic to the pot. Cook another minute, then add mushroom, cook, stirring occasionally, until softened and all of the liquid has been absorbed, 10 minutes. Continue to cook, stirring occasionally, until the vegetables are lightly caramelized, about 3 more minutes.

2. Add the broth to the pot. Bring to a boil, scraping any browned bits off the bottom of the pot. Reduce heat to low and cook, stirring occasionally, to allow flavors to marry, about 10 minutes.

3. Place flour in a medium heat-safe bowl and whisk in sour cream and cream or milk until smooth. Whisk in ¼ cup of the soup, a few tablespoons at a time, until well blended. (This both prevents lumps and curdling.) Add sour cream mixture to the pot and mix well. Simmer until thickened, about 5 minutes. Season with salt and pepper.

4. Serve in bowls topped with chopped parsley and additional sour cream. Rye or other hearty bread slathered with butter is typically served with this soup.

   
   

Cucumber Salad (Uborkasaláta)

4 Persian or 2 English cucumbers

1 tablespoon table salt

1 clove of garlic, minced

2 tablespoons granulated sugar

¼ cup of white vinegar

1 tablespoon sour cream (optional)

1 pinch of sweet paprika

1 pinch of black pepper

1. Using a mandolin slicer, slice both cucumbers as thinly as possible and place in a large bowl. Add the salt and mix the cucumbers slices to lightly and evenly coat them with salt. Let sit for 15 minutes.

2. In a medium bowl, combine the sugar, vinegar, and 1 cup of cold water. Stir until the sugar is dissolved. If using sour cream, add now and whisk vigorously until most lumps are removed.

3. Take large handfuls of cucumbers and, over a sink, squeeze out as much liquid as you can. Place the balls of squeezed cucumbers into the bowl with the vinaigrette. Mix thoroughly. Add the chopped garlic. At this point the salad can be served or refrigerated up to 3 days. Sprinkle with paprika powder and ground black pepper before serving.

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FUN FACTS:

• The the Rubik’s Cube, ballpoint pen, and design for the Volkswagen Beetle were all created in Hungary.

• The Hungarian language, Magyar, is not an Indo-European language and has only two related languages in Europe (Finnish and Estonian).

• Hungary is known for its thermal (naturally hot) springs. As a result, the country boasts more than 1,500 spas.