Hungarian Paprika Potato Soup Recipes
HUNGARIAN PAPRIKA-POTATO SOUP RECIPE - (4.1/5)
Provided by mahto
Number Of Ingredients 13
Steps:
- 1. BOIL potatoes in stockpot of water until just soft, about 20 minutes. Drain and mash roughly. Set aside. 2. HEAT oil in stockpot over medium heat. Add onion and sauté until translucent, about 5 minutes. 3. STIR in broth and then add potatoes back to pot. Stir and break up potatoes into broth to reach a slightly chunky consistency. (The idea is to create a textured soup, not a baby-food-smooth one.) 4. ADD dill, paprikas, celery seeds, salt, nutmeg, and freshly ground black pepper to taste. 5. POUR in milk and combine to just heat through, 2 to 5 minutes. Do not boil NUTRITION (per serving) 267 cal,
HUNGARIAN POTATO AND SAUSAGE SOUP
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
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 POTATO SOUP
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
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 PAPRIKA POTATO SOUP
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
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.
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- Make the dumplings: In a small bowl, stir together the flour, salt and a bit of freshly ground pepper. Add 2 Tbsp. of the butter, and using your fingers, rub the butter into the flour until pea-size crumbles form. Add egg, and stir until dough forms (mine was more of a thick batter). Cover and refrigerate until ready to use.
- In a large soup pot, heat the remaining 4 Tbsp. of butter over medium-high heat. Add paprika, cayenne and onion, and cook, stirring, until soft, about 5 minutes. Add the chicken stock, cauliflower and carrots and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Using a 1/2-tsp. measuring spoon and working quickly, spoon out and drop all dumpling dough into simmering soup (I just used a 1/2 tsp. measuring spoon, scooped and gave it a good rap against the side of the pot to drop into the soup), cook, stirring occasionally, until the dumplings are cooked through, about 3 minutes. At this point, you can do a taste test and add additional salt, if necessary. Add some additional cayenne, if needed, for a bit more heat.
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- In a large pot, drizzle 1 tablespoon 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 minutes.
- 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 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.
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- Next, pour in the chicken broth and stir until the flour and paprika are absorbed by the broth. Add in the shredded chicken and allow the soup to simmer for 15 minutes.
- After the soup has simmered for 15 minutes, add the spaetzle to the pot. Allow the paprikash soup to simmer for another 2-3 minutes until the spaetzle is heated.
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- Add potatoes and stir in the paprika and black pepper. Add ½ cup of water initially and bring to a boil and turn down heat to allow potatoes cook at slow boil for about 30 minutes or until tender. Once the water evaporates, add the remainder of the water and continue cooking the potatoes, until water has evaporated and potatoes are cooked.
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5/5 (2)Published 2021-02-02Category Recipe Roundup
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- Hungarian Poppy Seed Bread Pudding (Mákos Guba) Poppy seeds have a nutty and slightly citrusy flavor to them, which is why we like them in our lemon muffins.
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