Hungarian Potato and Sausage Soup
Tender potatoes and smoky sausage make this soup hearty and satisfying.Hungarian paprika gives the broth its beautiful color and distinctive flavor.Onion, garlic, carrots, and celery create a savory aromatic foundation.Caraway seeds and bay leaves add traditional warmth and depth.Sour cream provides a creamy, slightly tangy finishing touch.Serve hot with crusty bread for a comforting Hungarian-inspired meal.
Ingredients
For the Soup
- 2 tablespoons vegetable oil or unsalted butte
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon sweet Hungarian paprika
- ½ teaspoon caraway seeds
- 1½ pounds potatoes, peeled and cut into bite-sized cubes
- 6 cups chicken broth or vegetable broth
- ½ teaspoon black pepper
- ¾ teaspoon salt, or to taste
- ½ teaspoon dried marjoram
- ½ cup sour cream
- 2 tablespoons all-purpose flour
Optional Garnishes
- Fresh parsley
- Extra sour cream
- Sliced green onions
- Freshly cracked black pepper
- Thinly sliced sausage
Instructions
Prepare the Ingredients
- Peel the potatoes and cut them into evenly sized cubes.Slice the sausage into bite-sized rounds.Finely chop the onion, slice the carrots, dice the celery, and mince the garlic.Preparing all the ingredients beforehand makes the cooking process easier.
Brown the Sausage
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat.Add the sliced sausage and cook for approximately 3–5 minutes, turning occasionally, until lightly browned.Remove the sausage and set it aside.Leave the flavorful drippings in the pot.
Sauté the Vegetables
- Add the chopped onion, carrots, and celery to the same pot.Cook for approximately 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
Add the Garlic
- Add the minced garlic.Cook for approximately 30–60 seconds, stirring continuously until fragrant.Be careful not to burn the garlic.
Add the Potatoes
- Add the cubed potatoes to the pot.Stir well so the potatoes become coated with the paprika and vegetable mixture.
Simmer the Soup
- Bring the soup to a gentle boil.Reduce the heat to medium-low and partially cover the pot.Simmer for approximately 20–25 minutes, or until the potatoes and carrots are tender.
Prepare the Sour Cream Mixture
- In a small bowl, whisk together the sour cream and flour until smooth.Add a few spoonfuls of hot soup broth to the sour cream mixture and whisk well.This gently warms the sour cream and helps prevent it from curdling when added to the soup.
Adjust the Consistency
- Check the thickness of the soup.For a thinner soup, add a little extra broth.For a thicker consistency, allow it to simmer gently for several additional minutes.Taste and adjust the salt, pepper, or paprika as needed.
Garnish and Serve
- Ladle the hot Hungarian Potato and Sausage Soup into serving bowls.Top with fresh parsley, a small spoonful of sour cream, a sprinkle of paprika, or freshly cracked black pepper.Serve immediately with crusty bread, rye bread, or garlic toast.
Notes
- Sausage: Smoked sausage, kielbasa, Hungarian-style sausage, or another fully cooked smoked sausage can be used.
- Paprika: Sweet Hungarian paprika provides the classic flavor and color. Avoid substituting all paprika with hot paprika unless you prefer a spicy soup.
- Sour cream: Sour cream adds traditional creamy tanginess, but plain full-fat Greek yogurt can be used as an alternative.
- Potatoes: Yukon Gold potatoes hold their shape well, while russet potatoes create a slightly thicker broth.
- Caraway: Caraway seeds provide a distinctive Central European flavor. Reduce or omit them if you prefer a milder taste.
- Broth: Chicken broth adds richness, while vegetable broth makes the soup suitable for those avoiding meat-based stock.
- Spiciness: Add a pinch of hot Hungarian paprika or cayenne pepper if you enjoy a spicy soup.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.