Name: Hungarian Potato and Sausage Soup
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Unsalted butter - 3 tablespoons; Smoked Hungarian sausage, sliced into rounds - 6 ounces; Yellow onion, diced - 1; Salt, or more to taste - 1 teaspoon; All-purpose flour - 3 tablespoons; Garlic, minced - 2 cloves; Hungarian paprika - 2 teaspoons; Chicken broth, or more to taste - 5 cups; Chopped green cabbage - 2 cups; Russet potatoes, peeled and cubed - 1 ½ pounds; Freshly ground black pepper to taste - 1 ½ pounds; Cayenne pepper, or to taste - 1 pinch; Bay leaf - 1; Distilled white vinegar - 2 tablespoons; Sour cream, or to taste - ½ cup; Sliced green onion, or to taste (Optional) - 2 tablespoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Hungarian Potato and Sausage Soup

1. Unsalted butter - 3 tablespoons

2. Smoked Hungarian sausage, sliced into rounds - 6 ounces

3. Yellow onion, diced - 1

4. Salt, or more to taste - 1 teaspoon

5. All-purpose flour - 3 tablespoons

6. Garlic, minced - 2 cloves

7. Hungarian paprika - 2 teaspoons

8. Chicken broth, or more to taste - 5 cups

9. Chopped green cabbage - 2 cups

10. Russet potatoes, peeled and cubed - 1 ½ pounds

11. Freshly ground black pepper to taste - 1 ½ pounds

12. Cayenne pepper, or to taste - 1 pinch

13. Bay leaf - 1

14. Distilled white vinegar - 2 tablespoons

15. Sour cream, or to taste - ½ cup

16. Sliced green onion, or to taste (Optional) - 2 tablespoons

How to cook deliciously - Hungarian Potato and Sausage Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.