Potato Soup with Pinched Noodles

Classic Hungarian potato soup, with freshly pinched, springy pinched noodles in it – a truly homely, filling dish.

1. Chop the onion finely, and in the cooking oil sweat it glassy. Add the crushed garlic, then take it off the heat and stir in the paprika.

2. Add the diced potato and the bay leaf, pour in the water, salt and pepper it.

3. Under a lid, over a medium heat, cook it tender (about 20-25 minutes).

Pinched noodles

4. Knead the flour with the egg and a pinch of salt into a firm, non-sticky dough.

5. With floured hands pinch small, fingernail-sized pieces off it, and scatter them into the hot soup.

6. The pinched noodles cook in 6-8 minutes – they are done when they rise to the surface of the soup. Serve it hot.

Tip: Always make the pinched noodles fresh, and cook them only just before serving, so they stay nicely springy.