Hungarian Potato and Sausage Soup Recipe
Chef John's amazingly delicious and hearty Hungarian potato and sausage soup delivers a combination of savory and sweet flavors in every comforting spoonful.
We loved it! The third time of eating, it was as good as, or better than, the first time. Sadly, we finished it on the third meal. We will definitely make it again.
This is the most amazing soup! It's even better the next day, and is fairly easy to make. Thank you for the wonderful recipes !
Delicious. I skipped the bay leaf, black pepper and flour because I forgot them - I did not miss anything in the taste of the final product because of this. I used a whole cabbage since I had an old one in the fridge that I wanted to use up. I substituted apple cider vinegar for plain distilled vinegar, and andouille sausage for Hungarian sausage since it was all I had on hand. I added Hungarian Peppers since I had some in the fridge. I also eyeballed everything from memory because my internet wasn’t working at the time so I couldn’t pull the recipe up. Inspite of all that, it was absolutely delicious! The vinegar at the end and the sour cream garnish really add something remarkable to this dish - do not skip them. Thank you Chef John for a delicious and foolproof recipe!
No changes - and it was perfect! Chef John - you did it again! Thank you!
Absolutely amazing! I followed the directions to a T and it was incredible!
This is a very good soup. Though it's not the Traditional Hungarian Potato Soup I was taught by my Grandmother. I'd suggest investing in some real Sweet Hungarian Paprika it's taste is cleaner and sweeter than what you can buy in American Supermarkets. You will also notice it's redder than the kind we can buy in stores. To make it last longer, I keep mine in the freezer. It helps keeps it fresh. There is also smokey and hot Hungarian paprikas, so make sure it says sweet. You can also add some diced green pepper to this recipe and if you use a can of rinsed sauerkraut you'll have Hungarian Sauerkraut Soup. Also leave out the Bay leaf, use apple cider vinegar and no salt needed.. My grandmother told me white vinegar is only good for cleaning up pet messes to keep carpets from staining. So we only use Apple Cider Vinegar or Red wine vinegar in my home. If you'd like your soup on the thicker side the make a rantash (roux) of oil & flour that you slightly brown, take off stove add some crushed garlic. Then