Comments on: Hungarian potato soup with sausage and sour cream – Krumplileves kolbásszal

By: Ayesha

Ayesha — Wed, 18 Jun 2025 21:13:56 +0000

This was FANTASTIC! Honestly this was so good I shocked myself. I had the best of the best Paprika and quality sausage which I’m sure made all the difference, but it was ever so tasty. I used Chicken Stock in the water I added however which was 1 Litre, along with an extra teaspoon of Paprika to the soup pot as well as the roux.

By: Barath Agnes

Barath Agnes — Wed, 05 Feb 2025 20:48:18 +0000

In reply to Tracy W. Hello Tracy, That sounds absolutely wonderful! There’s nothing like the comforting flavors of nagymama’s cooking, especially on a cold Sunday afternoon. I’m so glad you’re enjoying the recipes and that they bring back such warm memories. Happy cooking, and enjoy every bite! ❤️❤️

By: Tracy W

Tracy W — Fri, 10 Jan 2025 15:19:34 +0000

This is lovely – my nagymama made this on cold Sunday afternoons with lángos (warmed sour cream/no cheese). It have to order kolbasz for mail delivery as I can’t get it locally but I think it is time!
Thank you! I love looking through your recipes as they are very similar to what I grew up eating ❤️❤️

By: Barath Agnes

Barath Agnes — Sun, 30 Jan 2022 12:45:32 +0000

In reply to Pat Briar.

Dear Pat,
Thanks for your note. The recipe calls for 3,5 oz of smoked paprika sausage. You need only 1 teaspoon of paprika powder.
Use vegetable oil or lard instead of butter.
Did you add the sausage to the soup? This is how you start the recipe.
Thanks,
Agnes

By: Pat Briar

Pat Briar — Sat, 29 Jan 2022 21:34:43 +0000

You did no indicate where to add the 3.5 oz of smoked paprika. Even adding extra red paprika and a table spoon of butter still pretty tasteless. Seems like there are some missing elements to the recipe.