Hungarian Apple Soup Recipes

HUNGARIAN APPLE SOUP

Hungarian Apple Soup image

This savory apple soup for two gets body from Yukon Gold potatoes and a touch of heat from paprika. Float some cocktail shrimp or a mound of lump crabmeat in each bowl to make it a main course.

Provided by EatingWell Test Kitchen

Time 35m

Number Of Ingredients 11

Ingredients

2 teaspoons canola oil
1 medium tart apple, peeled and finely chopped
¾ cup diced peeled Yukon Gold potato
⅓ cup finely chopped yellow onion
¼ cup thinly sliced celery, plus leaves for garnish
¼ teaspoon salt
¼ teaspoon dried sage
Pinch of paprika, preferably hot Hungarian
Freshly ground pepper, to taste
1 14-ounce can reduced-sodium chicken broth
3 tablespoons reduced-fat sour cream

Steps:

Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes.
Transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 26.3 g, Cholesterol 8.8 mg, Fat 7.6 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 2.1 g, Sodium 784.8 mg, Sugar 9.5 g

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

Ingredients

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

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