Krumplileves (Hungarian Potato Soup)🇭🇺

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🥄 Instructions:

1. In a large pot, heat oil or lard over medium heat. Add chopped onion and cook until soft and golden.
2. Stir in the garlic and cook for 30 seconds.
3. Remove from heat and stir in the paprika (and flour, if using). Stir quickly to avoid burning the paprika.
4. Return to heat and add the potatoes, carrot, whole green pepper, bay leaf, salt, and pepper. Stir well to coat.
5. Pour in water or broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until potatoes are soft.
6. Remove the pepper and bay leaf. If you like it creamier, mash some of the potatoes right in the pot.
7. In a bowl, mix sour cream with a bit of hot soup to temper it, then stir it back into the pot.
8. Taste and adjust seasoning. Simmer 2–3 more minutes.

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🍽️ To Serve:

• Garnish with fresh herbs
• Serve with crusty bread or csipetke (pinched noodles) on the side
• Add a few slices of sausage if making it heartier

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🇭🇺 Fun Fact:

In Hungary, Krumplileves is often considered a “peasant soup” — humble, affordable, and deeply satisfying. Each family has their own little twist!

Would you like a vegetarian version or one made in a slow cooker?