MY COOKBOOK

MY COOKBOOK
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28.7.11

HUNGARIAN POTATO SOUP - KRUMPLILEVES



This soup is basic fare, and we had it often while I was growing up in post war Budapest. The fifties qualify… I believe. I still make mine the way my grandma made it back in leaner days. Except she made it with water and I make mine with chicken stock. You can improve, just don’t change things. Incidentally I did an internet search and I was surprised to see some of the interesting things people put into their “Hungarian potato soup”; milk, celery seed … One thing though, Hungarian potato soup is not a thick soup by any stretch of the imagination. Its just some potatoes cooked in broth with a bit of onion and bay leaf. In the end you stir in a light roux and a knife edge amount of paprika and the potato soup is done. Pass that sour cream. I have to confess I have been known to put a few links of sausages into my potato soup. But not today, today I felt like a purist. Let it be known, Hungarian potato soup goes well with a chunk of rustic white bread.

4 potatoes
3-4 cups of chicken broth
2 bay leaves
2 green onions with their stalks
1 cup sliced sausages optional [Hungarian or kielbassa]
salt and pepper to taste
2 Tbsp oil and flour each
1/4 tsp Hungarian paprika
1 sprinkling of parsley
14 % sour cream


• Peel and chop the potatoes.
• Place potatoes, broth, bay leaves, green onions in a medium soup pot.
• Slowly bring to a simmer.
• Cover pot and simmer until potatoes are tender.
• Remove green onions a bay leaf.
• This is when you add the sausage chunks if you like.
• When the sausage is done, season with salt and ground pepper.
• In a non stick fry pan make a roux from 2 Tbsp oil and flour.
• Stir in the paprika and then add this to the soup.
• Sprinkle some parsley on top and serve with sour cream.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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