Hungarian potato soup with sausage and sour cream
Hungarian potato soup is an easy soup to make, and its flavor is unique. It has been a favorite in my family for many generations.
It is just some potatoes cooked in water with sausage and bay leaves. The bay leaves are an important flavor ingredient. Do not omit them. In the end you stir in a light roux with some paprika powder and sour cream and the potato soup is done. Easy, 30 minute meal, perfect dinner for busy weekdays.
4-5 medium sized potatoes, peeled and cut into medium sized cubes,
100 grams (3,5 ounces) of smoked paprika sausage – cut into ¼ inch slices,
2 bay leaves,
1 teaspoon of red paprika powder,
2 tablespoons of sour cream<
3-4 tablespoons of vegetable oil
2 tablespoons of plain flour
salt to taste
In a soup pot, lightly brown the sliced sausage. When the sausage is lightly browned and rendered of fat, add the cubed potatoes, the bay leaves, salt and 5 cups of water and cover. Keep boiling until potatoes are well cooked (but not too cooked).
Roux (to thicken your soup): Heat oil in a pan; add 2 tablespoons of flour, stirring constantly. You need just enough oil to make the consistency of your roux not too thick and not too thin. It should spread out in your pan and bubble a little.
After 2-3 minutes of searing, when it starts to brown, take it off the heat, allow to cool and add 1 teaspoon of red paprika powder and 2 tablespoons of sour cream. Cooking tip: do not burn the paprika, otherwise it will become bitter. Now add some water or soup broth to the roux to thin it. Pour this mixture back to your soup pot and bring the soup back to a boil.
You can serve it with or without sour cream.