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
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Open the appInstructions
Step 1
Mix flour, eggs, and 0.5 tsp salt in a bowl until shaggy dough forms.
Step 2
Knead dough 2 minutes until smooth. Let rest 10 minutes covered.
Step 3
Roll dough thin between two pieces of parchment paper, ~1/16 inch thick.
Step 4
Cut into 1-inch wide noodles. Spread on parchment to dry 10 minutes.
Step 5
Slice onions into 1/4-inch half-moons.
Step 6
Melt butter in a large pot over medium heat. Add onions, stirring occasionally.
Step 7
Cook onions 12–14 minutes until deep golden brown and caramelized.
Step 8
Pour stock into pot and bring to a gentle boil over medium-high heat.
Step 9
Drop noodles into boiling stock one by one, stirring gently to prevent sticking.
Step 10
Simmer 6–8 minutes until noodles are tender but not mushy.
Step 11
Whisk sour cream with paprika in a small bowl.
Step 12
Remove pot from heat. Stir in sour cream mixture until soup is silky.
Step 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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