Today, we’re diving into the rich and comforting flavors of Hungarian cuisine with a recipe that will warm both your kitchen and your soul.
Get ready to savor the enticing aroma and taste of our Smoked Sausage Potato Soup – a classic Hungarian delight that’s perfect for chasing away the chill on a crisp autumn evening or adding a touch of coziness to any day. In this blog post, we’ll guide you through the step-by-step process of creating this hearty, satisfying soup, sharing tips, techniques, and the authentic flavors that make Hungarian cooking truly special.
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It can be made simple, without sausages, only with vegetables such as carrots, onion, and parsley, resulting in a light summer soup. Or there is the option of smoked sausages or smoked ribs.
Today I present my favourite recipe for potato soup, with smoked sausages and tarragon. This recipe is our favourite after pork meatballs vegetable soup.
Let’s start with the ingredients
We need potatoes first, I used about a kilogram of white potatoes. I washed the potatoes and peeled them.
Then I cut them into 2-2.5 cm cubes.
The second ingredient is smoked sausage, I used about 500g of smoked pork sausage.
I washed the sausage a little and cut it into slices not very thin, about 1 cm thick.
You can use any kind of smoked sausage, it is important to be of high quality.
How to Make the Smoked Sausage Potato Soup
Fry the Sausages
To start we heat a little sunflower oil in a soup pot and place the sliced sausage to fry.
Roast the sausage for about 3-4 minutes, to get a little colour and aroma.
Put the potatoes over the sausage, mix, and allow 2-3 minutes to fry together.
Season with a tablespoon of sea salt and pour the water on top, to cover the potatoes well. I put about 3 litres of water in a 7-litre pot.
We let it boil until the potatoes are soft, about 20 minutes, while we make a roux.
Make a Roux
To do this, in a small pan or small saucepan we heat 50 ml of olive oil. Instead of oil, we can use butter or pork lard.
After the oil has warmed, add two tablespoons of wheat flour. The amount of roux depends on the amount of soup you make.
You just have to consider using equal amounts of flour and oil or butter.
Mix the flour in the oil, until it is homogeneous and becomes a paste.
Allow boiling until golden brown and add a tablespoon of sweet paprika powder.
This is the Hungarian version of thickening.
Stir until the paprika dissolves and take the pan from the heat.
For added flavour, I also added a teaspoon of sweet pepper paste.
Add the roux to the soup, using a sieve so that it does completely dissolve.
Finishing the Potato Soup
Another favourite ingredient of mine is tarragon, which we add now, and let boil for another five minutes.
In the end, we season with a tablespoon of vegetable mix and a handful of chopped green parsley.
How to store the Hungarian potato soup?
To store Hungarian potato soup properly and ensure it remains safe to eat and delicious, follow these steps:
- Cool It Down: Allow the soup to cool to room temperature before storing. Leaving hot soup in the refrigerator can raise its temperature and potentially affect other foods in the fridge.
- Refrigeration: Transfer the soup into an airtight container or a covered bowl. Make sure the container is designed for refrigerator use. Placing a lid or plastic wrap directly on the surface of the soup can help prevent a skin from forming on the top.
- Refrigerate Quickly: Place the soup in the refrigerator as soon as it has cooled down. Ideally, it should be refrigerated within two hours of cooking to prevent bacterial growth.
- Consume or Freeze: For best quality, consume the soup within 3 to 4 days when stored in the refrigerator. If you don’t plan to eat it within that time, consider freezing it.
- Freezing: If you want to store the soup for a longer period, freezing is a great option. Pour the cooled soup into airtight containers or heavy-duty freezer bags. Leave some space at the top to allow for expansion as the soup freezes. Label the containers with the date and type of soup.
And with that, the smoked sausage potato soup is ready, we can serve it.
What is the popular soup in Hungary?
One of the most popular soups in Hungary is “Goulash Soup,” also known as “Gulyásleves” in Hungarian. It’s a hearty and flavorful soup made with beef (or sometimes pork), onions, bell peppers, tomatoes, and a generous amount of paprika, which gives the soup its distinctive red color and rich flavor. Potatoes and carrots are often added to make it even heartier.
Should I soak potatoes before putting them in soup?
You don’t necessarily need to soak potatoes before putting them in soup, but there are some situations where soaking can be beneficial:
–Preventing Browning: If you’re cutting the potatoes in advance and don’t plan to use them immediately, soaking them in a bowl of cold water can help prevent them from turning brown.
–Reducing Starchiness: Soaking potatoes can also help reduce their starch content. If you want your soup to have a slightly less starchy texture, you can soak the potato cubes for about 15-30 minutes before adding them to the soup. Drain and rinse them before adding them to the pot.
–Even Cooking: Soaking can promote more even cooking. Soaking potatoes for a short period can help them cook at a similar rate to the other ingredients in the soup, ensuring that everything is tender and ready to eat at the same time.
The decision to leave the potato skin on or peel it for your soup is a matter of personal preference. Some soup recipes, like potato leek soup, are traditionally made with peeled potatoes for a smoother texture, while others, like a rustic potato soup, may leave the skin on for a heartier feel. You can experiment with both approaches to see which one you prefer.
How to Serve
Hungarian potato soup is typically served as a warm and comforting dish. Here’s how to serve it:
- In a Bowl: Ladle the hot Hungarian potato soup into individual serving bowls. Make sure to include a good balance of potatoes, sausages, and broth in each bowl.
- Garnish: Enhance the flavor and presentation of the soup by garnishing it. Traditional garnishes for Hungarian potato soup may include a dollop of sour cream, or a sprinkle of fresh chopped parsley or dill. These toppings not only add a burst of flavor but also create an appealing visual contrast.
- Bread: Serve Hungarian potato soup with a side of crusty bread, such as a baguette, rustic rye, or Hungarian sourdough. The bread can be used for dunking into the soup or simply enjoyed alongside it.
- Accompaniments: To make it a more substantial meal, you can serve the soup with additional side dishes like an onion salad, a mixed green salad, or pickles.
If you enjoyed this smoked sausage potato soup prepared in the traditional manner, I recommend exploring more recipes for traditional soups from Transylvania, including:
- Romanian Meatball Soup
- Hungarian Tomato Soup
- Hungarian Green Bean Soup Recipe
- Creamy Kohlrabi Soup Recipe
- Best Fish Soup Recipe
- Traditional Hungarian Goulash Recipe
After this soup, you can try the delicious cream cheese filling crepes.
Smoked Sausage Potato Soup
- 1 Soup Pot
- We need potatoes first, I used about a kilogram of white potatoes. I washed the potatoes and peeled them. Then I cut them into 2-2.5 cm cubes. The second ingredient is smoked sausage, I used about 500g of smoked pork sausage. I washed the sausage a little and cut it into slices not very thin, about 1 cm thick.
- To start we heat a little sunflower oil in a soup pot and place the sliced sausage to fry. Roast the sausage about 3-4 minutes, to get a little color and aroma. Put the potatoes over the sausage, mix, and allow 2-3 minutes to fry together. Season with a tablespoon of sea salt and pour the water on top, to cover the potatoes well. I put about 3 liters of water in a 7-liter pot.
- We let it boil until the potatoes are soft, about 20 minutes, while we make a roux. To do this, in a small pan or small saucepan we heat 50 ml of olive oil. After the oil has warmed, add two tablespoons of wheat flour. Mix flour in the oil, until it is homogenized and forms a paste. Allow boiling until golden brown and add a tablespoon of sweet paprika powder. Stir until the paprika dissolves and take the pan from the heat. For added flavor, I also added a teaspoon of sweet pepper paste.
- Add the roux to the soup, using a sieve so that it does completely dissolved. Another favorite ingredient of mine is tarragon, which we add now, and let it boil for another five minutes. In the end, we season with a tablespoon of vegetable mix and a handful of chopped green parsley.