Krumplileves (Hungarian Potato Soup)
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5
6 reviews
Excellent
Krumplileves (Hungarian Potato Soup)
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A recipe for Krumplileves (Hungarian Potato Soup)! This comforting soup has only a few ingredients and is perfect for a chilly winter day.
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Ingredients
- 3 tablespoons vegetable oil divided, 44 milliliters
- 6 ounces Hungarian sausage optional, 170 grams, sliced
- 1 onion peeled and chopped, medium
- 2 cloves garlic peeled and minced
- 4 cups chicken stock
- 3 russet potatoes large
- 2 bay leaf
- salt to taste
- black pepper to taste
- 2 tablespoons all-purpose flour 15 grams
- 1 teaspoon sweet paprika Hungarian
For serving:
- white vinegar
- parsley freshly chopped
- sour cream
- Rustic bread
Instructions
- In a large pot, drizzle 1 tablespoon (15 milliliters) of the vegetable oil over medium heat.
- Add the sliced sausage, if using, and cook until golden and the fat has rendered. Remove to a plate with a slotted spoon, leaving the fat in the pan.
- Add the onion to the pan and cook, stirring occasionally, until softened. Mix in the garlic and cook just until fragrant, 30 seconds to 1 minute.
- Pour in the chicken broth, followed by the potatoes, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer, cover, and cook until the potatoes are tender.
- If using, add the browned sausage slices back to the pot. Continue to cook until just heated through.
- In a small pan, drizzle the remaining 2 tablespoons (30 milliliters) oil over medium heat.
- Whisk in the flour until smooth and cook until golden and bubbly. Remove from heat and stir in the paprika. Stir into the soup.
- Transfer the soup to individual bowls, season as desired with white vinegar, top with parsley and sour cream, and serve with slices of rustic bread.
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User Reviews
Overall Rating
5
6 reviews
Excellent
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