Needn’t have to be”Popeye the Sailor Man” to enjoy this very tasty Hungarian thick soup.
Spinach thick soup is a real classic Hungarian food … someone either really likes or really doesn’t.
Hopefully, by the time cooked on your side, the opinion will be different and color your world in the cooking flavors.
Ingredients: 1.25 kg spinach, 2 bread buns, 2 dkg salt, 7 dkg butter, 6 dkg flour, 4 cloves of garlic, 1 liter milk, 1 g red Hungarian sweet pepper powder, 1.5 dl cream.
Cooking: Fry the finely chopped onion in the oil, then add 4 cloves of crushed garlic, toss in the spinach and pour over 100 ml of water. When the spinach is boiled and the buns have fully soaked in the milk mash then comes to stick mixer and them together. Add tehát salt and pepper. The garlic flavoring, will bring a unique taste. If the thick soup found to be a bit thick, can pour it up with some more milk.
May also serve with the spinach thick soup as a sider with oven-baked eggs stuffed in bacon … great meal goes perfectly together with the spinach.
To create the bacon basket at the first hearing may sound probably the most difficult step of the whole process but it’s not even hard at all and these packed cups everyone will love.
Ingredients: Use as many eggs and bacon as the number of eggs stuffed in bacon is needed in the baking and cooking oil.
Baking: Best to be in use of muffin basket, place the bacon on the inside of each basket so that it covers the sides completely. Using a pair scissors to cut the remaining bacon and these excess piece of bacon is to be placed at the bottom of the baskets. Thenafter, let them cool down by placing in the refrigerator. When the basket cooled down set your oven to 200 Celsius and spray a nonstick muffin pan with cooking spray. Crack 1 egg inside of each bacon basket. Bake for an additional 10-15 mins depending on how runny you like your eggs. Finally may season with a sprinkle of granted cheese and pepper to taste.
Another quicky method … beat eggs with milk, salt and pepper. Dice the bacon and onion and fry well in the oil. Pour in the beaten eggs in a pan and start frying on low heat. If the eggs have started to solidify at the edge of the pan, place them in a 200 Celsius oven for 8-10 mins. Spinach can be served topped also likewise with baked egg & ham. In less than 30 mins these high-protein eggs are ready. May bake these as yummy quicky snacks.
Hopefully, this great home made Hungarian thick soup the way I make it will surprize you how tasty it is.
May read more about other traditional Hungarian soups by visiting previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.
© by Aggie Reiter
Rolling in Budapest 
Posted by Chris on 17/09/2020 at 07:03
Sorry this time, don’t like spinach but with Olive OYL mixed maybe it may taste nicer, Thank You Again..
Posted by www.rollinginbudapest.com on 17/09/2020 at 14:53
Dear Chris … I suppose just as many kids you also somehow did not like the taste or the color spinach… here also many hate it… who knows why 😦 BUT I am well sure it depends how it is cooked… the garlic is the main star with its flavor even though it does not take over the spinach taste… my kids loved it at first and wish to take a snap of them eating it waited for them to do the hate and soforth … no they just
“Swallowed it as ducks swallow the nokedlit” this is a Hungarian saying. With a little spoon had to put around their mouths the spinach to have a sap of them eating the “so called horrible spinach”… so mine loved it and just ate it without leaving any spinach leaving their mouth …Interesting anyway that how many around the world hate it … Maybe mine has also the love inside ,-)