Smoked Sausage Potato Soup

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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.

Table of Contents

• Let’s start with the ingredients
• Let’s Cook the Smoked Sausage Potato Soup
• Finishing the Potato Soup
• How We Serve

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.

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 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.

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.

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.

Smoked Sausage Potato Soup

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.

5 from 4 votes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Dinner, Lunch, Soups

Cuisine Hungarian, Transylvanian

Servings 6 portions

Calories 471 kcal

Ingredients

 

MetricsUS Customary

 

1x2x3x

• 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 dried
• 1 tbsp tarragon fresh, chopped
• 1 bunch parsley chopped

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.

Nutrition

Serving: 1gramsCalories: 471kcalCarbohydrates: 35gProtein: 14gFat: 31gSaturated Fat: 9gCholesterol: 59mgSodium: 1883mgFiber: 4gSugar: 2g

Keyword Hungarian potatoes soup, potato soup, smoked sausage potato soup

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