This is another one of my (Mothers’)quick and easy soup recipes, and another of my sons what they call, “Headache Soup”. As before, I and others love it!
The liquid to the soup is from the mashed potatoes that you make all the time. Instead of throwing out the water, you should save it to use immediately, or to save in a jar to use at a later time, but not more than two to three days. You must try it, what have you to lose, it is healthy and delicious! Let me know, who will you side with? My sons or me.
This is another one of my quick and easy soup recipes, and another of my sons what they call, “Headache Soup”. As before, I and others love it!
The liquid is from the mashed potatoes that you make all the time. Instead of throwing out the water, you can save it to use immediately, or to save in a jar to use at a later time, but not more than two to three days. Try it, what have you to lose.
Let’s see who will you side with? My sons or me.
What you’ll need:
5-6 cups liquid from cooked potatoes
1/2 of a medium onion, diced
4 tbs. grapeseed or sunflower oil
1 ¼ cubes of chicken or beef bouillon.
(Taste liquid before adding cubes, you might need a bit less, it depends on your preference).
1 pinch-1/4 tsp. garlic powder (unsalted)
1 tbs. Hungarian paprika
1 handful of fine egg noodles or 3/4 cup
1 tbs. dry parsley flakes (rub between fingers when adding to soup)
No salt is needed since there is salt already in the water from cooking the potatoes.
Remove from heat and put aside to wait about two minutes until the pan and onions has a chance to cool a bit.
In a small frying pan warm oil. Add and sauté the diced onions until tender and light golden brown. Do not burn or scorch.
Then add the Hungarian Paprika into the onions and oil mixture.
When that’s mixed, add four to five tablespoons of potato water to loosen up the oil and paprika to be able to pour all out of the pan. Set aside.
Pour the 6 cups or so of potato water into a pot and let it heat up. When hot, add the beef or chicken bouillon to the water and stir until dissolved.
Next, drop in the fine egg noodles and cook until noodles rise to the top, about 3-5 min. (a bit longer if they’re not really fine.)
When the noodles are done, place or hold a colander or a small fine strainer over the pot.
Pour the oil and onion mix into the colander or a small fine strainer, submerge it into the potato water. Being careful not to drop any of the onions into the water.
As you hold a wooden or regular spoon over the onion mix, carefully swirl and move the strainer back and forth in the hot potato water until the onion mix loses the red paprika color. The onions will be golden brown again, free of oil and paprika.
Lift strainer out of the water or leave it in if it’s a large strainer and using a spoon or wooden spatula, press all the liquid juice out of the onions as you can. Dip in water again and press the onions for the second and last time.
Taste to see if salt is needed, then refresh parsley flakes by rubbing between fingers and then sprinkle over the soup.
Jó étvágyat, enjoy…
Leaving off the parsley flakes, you can add some vegetables (use your judgement for the amount) to this potato liquid along with the fine egg noodles and cook them the same way. About 5-6 minutes for the vegetables and you will have the pleasure of tasting a deliciously, healthy soup you’ve concocted in just minutes. Your family will think you’ve spent hours making it.
Approved by my grand kids.
The soup is done.