Hungarian Potato Soup with Sausage & Sour Cream

Krumplileves kolbásszal és tejföllel

Ingredients

• 500 g potatoes, peeled & diced
• 150–200 g smoked Hungarian sausage (kolbász), sliced
• 1 medium 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 onion & sausage
   Heat oil/lard in a pot. Cook onion until soft. Add sausage and lightly fry.
2. Paprika roux
   Stir in 1 tbsp flour and cook briefly until lightly golden.
   Remove from heat, add paprika quickly (important so it doesn’t burn).
3. Add potatoes & spices
   Return to heat. Add garlic, caraway, bay leaf, potatoes, salt & pepper.
4. Simmer
   Pour in water or broth. Cook 20–25 minutes until potatoes are tender.
5. Creamy finish
   Mix sour cream with 1 tbsp flour. Temper with hot soup, then stir back in.
   Simmer gently 5 minutes — do not boil hard.