Authentic Hungarian "Krumplileves”, (Creamy Potato Soup With Sausage)




Introduction: Authentic Hungarian "Krumplileves”, (Creamy Potato Soup With Sausage)

About: Join today, a place to post recipe(s), request a “certain” recipe(s), also communicate with others!! Vintage recipes passed down from family and friends, to recipes obtained from antique newspaper clipping, ma…

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.

Step 4:

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.

Step 5:

To the reserved oil in the pan, add the chopped onions and bell peppers, sauté until soft, about 4-5 minutes.

Step 6:

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.

Step 9:

Carefully, add about 1 cup of the HOT potato liquid to tomato/veggies, mix to combine.

Step 10:

Gently, pour the mixture to the soup, careful not to splatter on yourself!! Mix to combine evenly.

Step 11:

Then add the reserved sausage. Oh, don't forget the bay leaves!!!!

Step 12:

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.

Step 14:

Remove from heat, set aside to cool.

Step 15:

When the oil and flour mixture has cooled, combine mixture with 1/2 cup of broth from the soup.

Step 16:

Add the sour cream and more paprika, if you desire, mix well.

Step 17:

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.

Step 18:

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.

Step 20:

I served the soup with some crusty multigrain Italian bread. Yummy rich in flavors and wonderful cool weather comfort food!!!

1 Person Made This Project!


  • Microcontroller Contest

    Microcontroller Contest
  • Fandom Contest

    Fandom Contest
  • Fried Food Challenge

    Fried Food Challenge



5 years ago

Looks amazing! I can't wait to try it!


Reply 5 years ago

Thank you and I hope you'll send pics!!


Reply 5 years ago

Thank you, if you have any questions, I'll be glad to help....


5 years ago

I'm so happy to meet the one of my favourite soup here:-) Will perhaps the next issue be: "How to make the famous Hungarian 'Túrós csusza pörccel'?" (We made it for our Polish friend last year, they didn't believe that it was possible to make a food with those ingredients:-)

Erős Pista RULEZ! (there is a bigger brother name Haragos Pista (Steve, the Furious) - that is more hot than any kind of normal chilli...)

There is life beyond the BurgerKing!

Congrat, dear, and for your mom in law too from Hungary!

És magyarul is: Nagyon örülök, hogy az egyik kedvenc levesemmel talákoztam itt. Lehet, hogy legközelebbi cikk a túrós csuszát mutatja be? (Tavaly a lengyel barátainknak csináltuk meg, és nem akarták elhinni, hogy ezekből a hozzávalókból is lehet kaját csinálni.:-)

Az Erős Pista tényleg RULEZ, de most már lett egy nagy tesó is, a Haragos Pista - bármelyik csilinél is durvábban erős:-)

Van élet a Burger Kingen túl is!

Szívből gratulálok, a kedves mamának is, innen Magyarországról!



Reply 5 years ago

A big “thank you” for writing me BigCthulhu!!! I hope you can give the recipe a try soon. If so, please free to let me know how your Hungarian "Krumplileves turns out.

Thanks again BigCthulhu , Cyann :)

Egy nagy "köszönöm" BigCthulhu írására!
Remélem, hamarosan megkaphatja a receptet. Ha igen, kérlek ossza meg velem, hogy a magyar "Krumplileves" kiderül.

Köszönjük ismét BigCthulhu, Cyann :)