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 a broth with a bit of onion and a 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!
HUNGARIAN POTATO SOUP
4 potatoes3-4 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.
