Introduction: Authentic Hungarian "Krumplileves”, (Creamy Potato Soup With Sausage)
This is an authentic Hungarian recipe for Creamy Potato Soup with Sausage, full of flavor, a definite comfort food on those cooler evenings.
This Hungarian Soup (she calls it “Krumplileves”, which means “Creamy Potato Soup with Sausage”. This recipe has been a family favorite for many generations!!
Step 1: Authentic Hungarian "Krumplileves”, by C. Kiss.
I received this recipe from my mother in-law. She was born in Budapest Hungarian 1925, with her husband, she moved to America when she was in her mid-thirties She brought many family recipes. Today, at 93, she still loves to cook for an army.,LOL!
Step 2: Ingredients:
6 ounces smoked Hungarian sausage (or chorizo sausages), cut into half-moons
1 medium white onion, roughly chopped
2 - 3cloves of garlic, diced
1 red bell pepper, diced
2 tablespoons tomato paste
3 large potatoes, Yukon Gold or Russet, peeled, cubed, or cut into 4’s (these potatoes hold their shape well after boiling)
4-5 cups vegetable or chicken broth or stock
3 bay leaves
4 tablespoons oil
2 tablespoons flour
2 teaspoons sweet Hungarian Paprika
1/8 teaspoon hot Hungarian Paprika (optional)
1/2 cup sour cream
Salt and pepper to taste
Red peppers, white vinegar, sour cream and hot sauce for garnishing.
Step 3: Directions:
Heat a heavy bottomed frypan over medium heat. Add a few drops of olive oil and add the cut-up sausage or chorizo.
Cook the sausage until crisp and fat has rendered, about 5 minutes. Spoon the sausage out onto a plate and set aside, retaining the oil.
To the reserved oil in the pan, add the chopped onions and bell peppers, sauté until soft, about 4-5 minutes.
Add the chopped garlic and sauté until fragrant, about 1 minute, careful not to burn the garlic.
Step 7: Meanwhile:
In a Dutch oven or heavy bottomed pot, add the broth and potatoes. Over medium low heat, bring to a simmer and cook, partially covered, until potatoes are tender, about 6 minutes.
Step 8: While Soup Is Simmering:
JUST before you add the liquids, stir the tomato paste into the vegetables along with the other seasonings.
Carefully, add about 1 cup of the HOT potato liquid to tomato/veggies, mix to combine.
Gently, pour the mixture to the soup, careful not to splatter on yourself!! Mix to combine evenly.
Then add the reserved sausage. Oh, don't forget the bay leaves!!!!
Again, cover, over low heat, simmer until potatoes are almost tender, about 5 minutes.
Step 13: Thicken Soup:
Make a light roux, to thicken your soup. Add 4 tablespoons of olive oil and 2 tablespoons of flour to a small saucepan and cook over medium heat for 1 – 2 minutes, stirring constantly.
Remove from heat, set aside to cool.
When the oil and flour mixture has cooled, combine mixture with 1/2 cup of broth from the soup.
Add the sour cream and more paprika, if you desire, mix well.
SLOWLY, pour the mixture to the soup, while you’re mixing the soup to avoid lumps. Continue to cook soup, until the vegetables are tender.
If soup is too thick, simply add some broth or water to thin out.
Step 19: Toppings:
Garnish with sour cream, red peppers, onions, vinegar, or, hot sauce, (such as Erős Pista, a popular spicy sauce made from hot paprika and salt is used in Hungary), if using sauce, use cautiously, adjusting the flavor to your taste.
I served the soup with some crusty multigrain Italian bread. Yummy rich in flavors and wonderful cool weather comfort food!!!
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