Hungarian Potato Soup Recipes

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HUNGARIAN POTATO SOUP



Hungarian Potato Soup image

This soup will keep you toasty on a cold wintry day. Don't forget the hot hard crusted homemade bread with lots of butter. When no one is looking you might even dunk a small piece into your soup. Yumm!F!

Provided by glitter

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/2 cup onion, chopped
4 medium potatoes, diced
1 cup water
1 1/2 teaspoons salt
1/4 cup flour
2 teaspoons sweet Hungarian paprika
2 1/2 cups milk
1/2 cup sour cream

Steps:

  • In the butter sauté the onion until translucent.
  • Add the potatoes, water, and salt.
  • Cover, bring to a boil and cook for 15 minute.
  • until the potatoes are tender.
  • Blend the flour, paprika and sour cream until smooth.
  • Stir this mixture into the potato mixture.
  • Slowly add the milk, Stirring constantly.
  • Season to taste.

Nutrition Facts : Calories 413.9, Fat 17.8, SaturatedFat 11, Cholesterol 49.3, Sodium 1018, Carbohydrate 54.1, Fiber 5.6, Sugar 2.7, Protein 11.4

HUNGARIAN POTATO SOUP



Hungarian Potato Soup image

This was our Friday staple that we had... usually before a serving of hungarian pancakes.

Provided by Jaded spoon

Categories     Other Soups

Number Of Ingredients 13

3 large potatoes, peeled and cut into chunks
2 Tbsp freshly chopped parsley
1 medium onion, finely diced
2 or 3 carrots sliced
1/2 parsnip (left whole if you do not like it or sliced if you do)
1/4 cauliflower, cut into small floretes
1/4 capsicum (bell pepper... piece left whole)
1 Tbsp oil
salt to taste
1 Tbsp paprika
4 eggs
sour cream
you can add other veggies too if you want like sweet potato or swede or turnip or broccoli but always use the above veggies as a base soup

Steps:

  • 1. Lightly fry the onion and parsley in the oil in a big pot. When onion is see through add the diced veggies and stir.
  • 2. When the onion starts to have a bit of colour add the paprika and toast it for a sec or two till it is fragrant. Add salt.
  • 3. Add enough water to it to just cover the veggies. Bring to the boil and then simmer slowly till veggies are cooked.
  • 4. When veggies are cooked crack all 4 eggs in to the soup, whole, one at a time. (like you would poach the egg) and gently simmer with lid on without stirring for a few mins for the egg to cook.
  • 5. Serve with crusty bread and a dollop of sour cream if you want! It is nice to actually over cook the potato just slightly as it gives the soup a sandy potato bottom... yum!!

HUNGARIAN POTATO AND SAUSAGE SOUP



Hungarian Potato and Sausage Soup image

When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h25m

Yield 4

Number Of Ingredients 16

3 tablespoons unsalted butter
6 ounces smoked Hungarian sausage, sliced into rounds
1 yellow onion, diced
1 teaspoon salt, or more to taste
3 tablespoons all-purpose flour
2 cloves garlic, minced
2 teaspoons Hungarian paprika
5 cups chicken broth, or more to taste
2 cups chopped green cabbage
1 ½ pounds russet potatoes, peeled and cubed
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 bay leaf
2 tablespoons distilled white vinegar
½ cup sour cream, or to taste
2 tablespoons sliced green onion, or to taste

Steps:

  • Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
  • Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
  • Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
  • Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
  • Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

Nutrition Facts : Calories 511.6 calories, Carbohydrate 45.6 g, Cholesterol 72.1 mg, Fat 29.4 g, Fiber 4.6 g, Protein 17.4 g, SaturatedFat 14.1 g, Sodium 2709.8 mg, Sugar 6.3 g

HUNGARIAN PAPRIKA POTATO SOUP



Hungarian Paprika Potato Soup image

This recipe is from Prevention. I haven't tried it yet, but it sounds delicious and I wanted to save to recipe to make soon. Vegetarian soup, but could add cooked lean turkey kielbasa slices if you'd like to add meat. This dish was also listed under low-cost recipes costing less that $2 per serving.

Provided by CarrieQuiteContrary

Categories     Easy

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs russet potatoes, peeled and cut into 3 inch cubes
4 cups low sodium chicken broth or 4 cups vegetable broth
1 tablespoon smoky paprika
1 teaspoon hot paprika
1 teaspoon celery seed
1/2 teaspoon salt
1 tablespoon olive oil
1 white onion, finely chopped
2 tablespoons finely chopped fresh dill
1/8 teaspoon ground nutmeg
1 cup nonfat milk

Steps:

  • Place potatoes, broth, paprikas, celery seeds, and salt in 4-quart or larger slow cooker. Stir to combine.
  • Heat oil in medium skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Transfer to cooker.
  • Cover. Cook on low 4 to 6 hours, or until potatoes are tender. Stir to break up potatoes into broth for a slightly chunky consistency.
  • Add dill, nutmeg, and freshly ground black pepper to taste. Stir in milk. Cover. Cook 20 to 30 more minutes, or until heated through.

HUNGARIAN POTATO SOUP



Hungarian Potato Soup image

Make and share this Hungarian Potato Soup recipe from Food.com.

Provided by Hungarian Gypsy

Categories     Potato

Time 30m

Yield 1 quart, 6 serving(s)

Number Of Ingredients 13

4 cups chicken broth
4 medium potatoes, peeled and diced
1 onion, halfed
1 carrot, finely chopped
1 stalk celery, finely chopped
1 green pepper, cleaned and quartered
1/2 teaspoon dill
1 teaspoon paprika
2 tablespoons flour
2 tablespoons cold water
3 tablespoons sour cream
salt
pepper

Steps:

  • Bring broth to a boil and add the potatoes, onion, carrot, celery and green pepper.
  • Cover and cook for 20 minutes.
  • Discard the onion and green pepper.
  • Mix together the flour and water to form a paste. With a spatula, slowly stir in the sour cream and this mixture to the hot soup.
  • Add dill and paprika.
  • Simmer the soup for another 5 minutes, or has slightly thickened.
  • Season to taste with salt & pepper.

Nutrition Facts : Calories 175.1, Fat 2.5, SaturatedFat 1.1, Cholesterol 2.6, Sodium 534.3, Carbohydrate 31.8, Fiber 4.3, Sugar 3.5, Protein 7.1

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