Whats better than soup on a cold, winter day? Hungarian Potato Soup hits all the right spots. This can be made vegetarian.
You need...
😍 1 medium yellow onion
😍 1/2 medium red pepper
😍 1/2 medium green pepper
😍 2 tablespoon of olive oil
😍 1 teaspoon sea salt
😍 1 teaspoon of freshly ground black pepper
😍 2 teaspoon of Hungarian paprika
😍 1 tablespoon of dill seed
😍 1/4 teaspoon of crushed red pepper flakes
😍 2 celery sticks
😍 2 large carrots
😍 5 medium potatoes- I used Idaho
😍 8-10 cups of water or chicken stock
😍 2 tablespoon of sour cream
😍 1 tablespoon of flour
😍 optional- 1 cup of kielbasa
1. Heat up olive oil in a pot on low- medium heat.
2. Clean onion and peppers.
3. Dice onion and peppers into 1 centimeter squares. The size honestly doesn’t matter as long as everything is the same size.
4. Add all 3 ingredients in the pot and sauté. Sauté til the onions becomes translucent.
5. Remove pot from heat.
6. Clean and peel potatoes and carrots.
7. Dice celery, carrots, potatoes and kielbasa (if you want a vegetarian soup, skip meat) into 1/2 inch squares. Again, size isn’t a huge deal as long as everything is similar in size.
8. Stir in salt, pepper, Hungarian paprika, dill seed and red pepper flakes to the pot. Mix well.
9. Then add: celery, carrots, potatoes and sausage to the pot.
10. Mix and return to heat.
11. I like to brown the veggies for about five mins.
12. If you want a vegetarian soup add water but I added chicken stock; fill until veggies are fully covered. Mine took 8 cups. This all depends on size of veggies and size of pot.
13. Cook until potatoes and carrots are soft, mine took 40 mins. 14. In a separate bowl, combine sour cream and flour. Mix well.
15. Slowly add one tablespoon of soup to sour cream mixture. Mix well. Repeat until sour cream is melted. You don’t want the sour cream to curdle, so this helps bring it to the soup temperature. It should be about 5 tablespoons of soup added to sour cream. 16. Add sour cream mixture to soup. Stir well. 17. Cook for about another five minutes to help thicken soup and marinate flavors.
I serve mine with a dollop of sour cream and spring of fresh dill.
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