Hungarian Potato Soup

krumpli leves 1Hello Everyone!mami kereken

Soups are a great part of the Hungarian Kitchen and not without reason.  Who wouldn’t like a steaming bowl of soup on blistery winter days to warm you up inside and out.

I’m no exception as I always enjoyed the rustic country soups, elegant gourmet creations and the delicate summer soups of my birth country.  krumpli leves 3

Today, I will share with you one of the most popular soups of Hungary, which, just like many other Hungarian dishes, has humble beginnings, meaning it was a peasant dish.  However, these days every single household makes it several times a month as young and old equally enjoy this mouth-watering soup.

Usually it is served with Hungarian Langos,  which is a savory yeast pastry.  Many consider Langos a type of bread as it is served instead of bread.

However it could also be a stand-alone dish served on Markets and Fairs.

cherry tomatoThese days in Hungary it is also made weekly in most households.  There are many different variation and I will share with you two of them in another blog entry.

You can also serve this soup on a day when you krumpli darabolvaalso make Hungarian Crêpes as a dessert.

INGREDIENTS

  • 4-5 large potatoes, peeled, cubedred paprika
  • 1 onion, peeled, chopped
  • 1 large carrot, peeled, sliced
  • 1 small tomato, cut into cubes
  • 1 small green pepper (like cubanelle), cored, cut into cubes
  • 1 clove of garlic, peeled, hagymacskachopped
  • 1 large parsnips, peeled, sliced
  • 5 springs of parsley, chopped
  • 1 tablespoon red paprikagarlic parsley
  • 2 tbsp. of olive oil
  • 2 tbsp. of flour
  • 1 tsp salt
  • 1 slice of celery root, peeled, sliced (if you have, don’t worry if you can’t find it)salt 2

Place vegetables, 1/2 the parsley, onion, garlic, potato and salt into a large stockpot.  Add 6 cups of water and cook for about 30-35 minutes or until potato is tender but not mushy.

Prepare roux by placing oil and flour into a skillet and saute to parsnip 2a light cream color; remove from heat and add red paprika, stir and pour into soup.

Mix well using a cooking spoon.  Cook for another 5 minutes.  Turn off heat and sprinkle with the other half of the parsley.  Serve with Langos or crusty artisan bread.


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