Hungarian Potato Soup with Sausage & Sour Cream

Ingredients

• 500 g potatoes, diced
• 150–200 g Hungarian smoked sausage (kolbász), sliced
• 1 onion, finely chopped
• 2 tbsp oil or lard
• 1 tbsp flour
• 1 tbsp Hungarian sweet paprika
• 2 cloves garlic, minced
• 1 tsp caraway seeds
• 1 bay leaf
• Salt & black pepper to taste
• 1 liter water or broth
• 150 ml sour cream
• 1 tbsp flour (for thickening)

Instructions

1. Sauté base
   Heat oil/lard in a pot. Cook onion until soft. Add sausage and lightly fry.
2. Make the paprika roux
   Stir in 1 tbsp flour, cook briefly until lightly golden.
   Remove from heat, add paprika quickly.
3. Add potatoes & spices
   Return to heat, add garlic, caraway, bay leaf, potatoes, salt and pepper.
4. Add liquid & simmer
   Pour in water/broth. Simmer 20–25 minutes until potatoes are tender.
5. Creamy finish
   Mix sour cream with 1 tbsp flour, temper with hot soup, then stir into pot.
   Simmer 5 minutes until creamy.