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 favorite recipe for potato soup, with smoked sausages and tarragon. This recipe is our favorite 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.

Pelled potatoes

Then I cut them into 2-2.5 cm cubes.

Cutted potatoes

The second ingredient is smoked sausage, I used about 500g of smoked pork sausage.

Smoked sausage

I washed the sausage a little and cut it into slices not very thin, about 1 cm thick.

Sliced smoked sausage

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.

Frying sliced smoked sausage

Roast the sausage about 3-4 minutes, to get a little color and aroma.

Fried smoked sausage

Put the potatoes over the sausage, mix, and allow 2-3 minutes to fry together.

Potatoes and fried sausage

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.

Boiling potato soup

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.

Heating sunflower oil

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.

Wheat flour in warm oil

Mix flour in oil, until it is homogenized and forms a paste.Boiling roux

Allow boiling until golden brown and add a tablespoon of sweet paprika powder.

This is the Hungarian version of thickening.

Paprika in roux

Stir until the paprika dissolves and take the pan from the heat.

Boiling roux with paprika

For added flavor, I also added a teaspoon of sweet pepper paste.

Sweet pepper paste in roux

Add the roux to the soup, using a sieve so that it does completely dissolved.

Pour the roux in the potato soup

Finishing the potato soup

Another favorite ingredient of mine is tarragon, which we add now, and let it boil for another five minutes.

Boilingpotato soup with tarragon

In the end, we season with a tablespoon of vegetable mix and a handful of chopped green parsley.

Parsley in smoked sausage potato soup

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.Sliced red onion

Smoked sausage potato soup

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

Smoked sausage potato soup

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.

Smoked sausage potato soup

Smoked Sausage Potato Soup

Course: Lunch, Soup
Cuisine: Hungarian, Transylvanian
Keyword: Hungarian potatoes soup, potato soup, smoked sausage potato soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 portions
Author: Timea
One of the tastiest and most loved recipes in our family is smoked sausage potato soup. This recipe is very common in Hungarian cuisine, my version is with smoked pork sausages and tarragon.
Print Recipe

Ingredients

  • 1 kg potatoes
  • 500 g smoked sausage
  • 1 tbsp sea salt
  • 1 tbsp sweet paprika powder
  • 2 tbsp wheat flour
  • 50 ml sunflower oil
  • 1 teaspoon sweet pepper paste
  • 1 tbsp vegetable mix
  • 1 tbsp chopped tarragon
  • 1 handful chopped parsley

Instructions

  • 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.

Notes

Served with fresh bread, sour cream and sliced red onion.