Stir in garlic and smoked sausage slices, sauté briefly until they release flavor.
Season & Add Paprika:
Remove pot from heat for a moment (to avoid burning paprika).
Stir in paprika, mix well.
Add Potatoes & Broth:
Return to heat, add potatoes, carrots (if using), and bay leaf.
Pour in water/broth, season with salt and pepper.
Simmer gently for 20–25 minutes, until potatoes are tender.
Make the Roux:
In a small bowl, mix flour with sour cream until smooth (no lumps).
Temper with a little hot soup liquid, then stir mixture back into the pot.
Finish the Soup:
Stir well and simmer for a few more minutes until slightly thickened.
Taste and adjust seasoning.
Serve:
Traditionally served with crusty bread on the side.
Sprinkle with fresh parsley or extra paprika if you like.
✨ This soup is deeply flavorful, smoky, and satisfying. The paprika gives it a warm color, and the sour cream adds creaminess without making it heavy.
Would you like me to include a spicy version (using hot Hungarian paprika and a splash of vinegar) — the way some Hungarian grandmas make it for extra warmth in winter?
