Paprika + flour: Stir in the paprika and flour, cook for about 1 minute while stirring — this forms a light roux and gives color and depth.
Add potatoes + seasonings: Toss in the potatoes, bay leaf, caraway seeds, salt, and pepper. Pour in the water/broth, and bring to a boil.
Simmer: Reduce heat and let it cook gently for 20–25 minutes, or until potatoes are very tender.
Sour cream finish: In a small bowl, mix the sour cream with a bit of hot soup liquid, then stir it into the pot (this prevents curdling). Simmer for a few more minutes. Add vinegar if using, for a traditional tang.
Serve: Garnish with fresh parsley or dill, and serve hot with crusty bread or pickles.
🍖 Optional Additions:
Smoked sausage, bacon, or ham cubes for a meatier version
Add a🥔 Hungarian Potato Soup – Krumplileves đź‡đź‡ş handful of egg noodles or csipetke
A boiled egg sliced on top is traditional in some regions
Let me know if you’d like a slow-cooker version, or how to make it vegan and gluten-free!
