Smoked Sausage Potato Soup 

One of the tastiest and most loved recipes in our family is smoked sausage potato soup. This recipe is very common in Hungarian cuisine, in different variants.

It can be made simple, without sausages, only with vegetables such as carrots, onion, parsley, resulting in a light summer soup. Or there is the option with 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.

Let’s Cook the Smoked Sausage Potato Soup

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 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.

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 dissolved.

Finishing the Potato Soup

Another favourite 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.

And with that, the smoked sausage potato soup is ready, we can serve it.

How We Serve

In Hungarian cuisine, potato soup is served with fresh bread and red onion.

We can also add a tablespoon of sour cream, which will give the soup a more pleasant taste.

After this soup, you can try the delicious cream cheese filling crepes.

I recommend you try this recipe and I wish you Bon appetite! And don’t forget to follow us on Facebook and Instagram.