Hungarian Sausage and Potato Soup

My dad was a Hungarian man who loved America and loved us. He would often make Hungarian foods for us. Before he passed away, I made Hungarian Goulash for him. Of course, it was not as good as his even after I watched him make this dish hundreds of times, I was unable to replicate the wonderful flavor that he made with the simplest of ingredients. I also am unable to fry chicken like my mom can fry chicken. I guess some things are not easily passed down to other generations.

My dad also loved Kielbasa, Polish and smoked sausages as do I, but the man loved hot dogs, and we did not have that in common. When I saw this recipe for Hungarian Sausage and Potato Soup, I thought of him and decided that I would make it and some more of the Rustic Potato Bread that was off the charts good that I shared in an earlier post. You can find the recipe here: Rustic Potato Bread

I found the recipe here: Hungarian Potato and Sausage Soup

Ingredients prepared in advance makes the cooking process fast.

Melt butter and cook sausage for three minutes.

Remove sausage and set aside.

Cook onions and salt in butter and meat drippings until translucent.

Add flour and cook for three minutes.

Add garlic, paprika and cayenne. Cook for 1 minute. Be careful, don't burn the paprika.

Add stock, raise temperature to high until it simmers.

Add cabbage and cook for 3 minutes.

Add potatoes.

Add pepper and bay leaf.

Bring to a boil, reduce heat and simmer until the potatoes are tender.

Add sausage and vinegar and simmer for an additional 10 minutes.

Serve with sour cream, green onions and a dash of cayenne pepper.

This soup is hearty and filling. I will definitely be making this again. It's delicious!

Ingredients

• 3 tablespoons unsalted butter

• 6 ounces smoked Hungarian sausage (I used Kielbasa sausage), sliced into rounds

• 1 yellow onion, diced

• 1 teaspoon salt, or more to taste

• 3 tablespoons all-purpose flour

• 2 cloves garlic, minced

• 2 teaspoons Hungarian paprika (I used smoked paprika since I didn't have smoked sausage)

• 5 cups chicken broth, or more to taste

• 2 cups chopped green cabbage

• 1 ½ pounds russet potatoes, peeled and cubed into 1-inch cubes

• freshly ground black pepper to taste

• 1 pinch cayenne pepper, or to taste

• 1 bay leaf

• 2 tablespoons distilled white vinegar

• ½ cup sour cream, or to taste

• 2 tablespoons sliced green onion, or to taste (Optional)

• Directions

  1. Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.

  2. Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.

  3. Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.

  4. Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.

  5. Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

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• Enjoy!

• Mrs. Smith