Hungarian Soup

This hearty vegetarian soup is built for cold weather. Pearl barley and split green peas simmer alongside chunky potatoes and carrots in water with white wine, liquid smoke, and hot sauce for a thick, filling bowl that’s naturally meat-free.

The split peas break down during the long cook and thicken the broth into something stew-like, while the barley holds its shape and adds a satisfying chew. Keeping the potatoes and carrots in large pieces means they don’t dissolve but stay substantial enough to give each spoonful heft.

The butter-flour roux stirred in during the last 30 minutes, along with the vegetable juice, is what pulls the soup together. Watch the pot carefully once the roux goes in, because the thickened soup can stick and scorch on the bottom.

Kitchen Tips

• Bring the barley and peas to a rolling boil before adding vegetables. This head start ensures they cook through fully in the same time as the veggies.
• Cut onion and celery fine so they melt into the broth, but leave potatoes and carrots chunky for texture contrast.
• Stir frequently after adding the roux. A thick soup on the bottom of a hot pot burns fast.

Variations

• Add a tablespoon of smoked paprika for an even more Hungarian flavor profile.
• Stir in chopped fresh dill before serving for a bright, herbal finish.
• Use vegetable stock instead of water for a deeper, richer base from the start.