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 savour 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 cosiness 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 flavours 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 sausage 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 the Roux
To do this, in a small pan or small saucepan we heat 50 ml of sunflower 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 the smoked sausage 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.
F.A.Q.
One of the most popular soups in Hungary is "Goulash Soup" also known as "Gulyásleves" in Hungarian. It's a hearty and flavourful soup made with beef (or sometimes pork), onions, bell peppers, tomatoes, and a generous amount of paprika, which gives the soup its distinctive red colour and rich flavour. Potatoes and carrots are often added to make it even heartier.
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
The smoked sausage 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 the smoked sausage 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.
I recommend you try this smoked sausage potato soup recipe and I wish you Bon appetite! And don't forget to follow us on Facebook and Instagram.
Smoked Sausage Potato Soup
Equipment
- 1 Soup Pot
Ingredients
- 1 kg potatoes
- 500 g smoked sausage
- 1 tablespoon tarragon fresh
- ½ bunch parsley chopped
- 3 tablespoon sunflower oil
- 1 tablespoon sea salt
- 1 tablespoon dried vegetable mix
For the Roux
- 50 ml sunflower oil
- 2 tablespoon flour
- 1 tablespoon paprika Hungarian sweet
- 1 teaspoon pepper paste
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 sunflower 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.
RoDarrick says
It seems I can feel the aroma from here too(hahaha). Truthfully, I have never tasted the smoke sausage potato soup before but I'm obsessed with trying out new course meals every day and it seems the next on my list is this soup. I like the fact that all ingredients used are perfectly health friendly since I like eating tasty healthy meals. You've done a great job in guiding us as to how to prepare it. I will definitely try it out and be back here to give my response on how it all goes.
Laci says
And at us, the house is full of the aromas of this soup, try the recipe and we await you with opinions.
Henderson says
I have heard that the Hungarians are very good at cooking and I can almost lock my screen with this beauty you gave just made here. I see that the recipe is not something too hard to get and making the smoked sausage potatoe soup won't be a big deal. I am not a fan of cooking but there's no harm in experimenting is there?. Thanks for the step by step guide.
Laci says
Thanks for the appreciation, I recommend trying this simple recipe, I'm sure it will be very tasty.
C says
Thank you very much. I never heard of this flavor combination before, smoked sausage with tarragon in a soup. But it sounds very good and I will have to try it. I always liked the Smoky flavor so having that in a soup will be even better.
I appreciate that you provide all the pictures as you go along. That makes it much easier to follow the recipe. Thanks! I will definitely check out those Crepes for dessert too.
Aly says
Wow, what a unique recipe but looks like something that would taste amazing! Looks fairly simple with the way you have explained it and the photos are a big help to make it foolproof (definitely needed in my kitchen). I especially appreciate the summary you've included so that it can be easily printed out or pinned to save for future reference!
Trevor M says
Just looking for something to make for supper! We are all about the sausage and perogies usual, but mixing it up soup and potato and you can't beat home cooked meals! This is something worth trying tonight!! Very detailed and so easy to make for guests or family! This sounds delicious and its going to be! Thank you for the recipe!
Sondra M says
Oh yum!!! Cooler weather is approaching so I find myself thinking about soup recipes. Well, actually I love soup anytime of the year.
This year, I have decided to start cooking more instead of buying so many cans of soup. Not only are they super high in sodium, they don't taste as good.
I never really understood the roux. So, I found your pictures very helpful. It took the mystery out. I can't wait to try this recipe.
Thanks!
Nazmun Nahar says
Hi,
Thanks for this excellent soup recipe. Normally, I make chicken potato soup. But I never think about sausage. I think this recipe will be testier the chicken potato soup . Normally, children love this soup type of soup because this soup not only tasty but much healthier . Especially my children love that. I am pleased that I got this recipe today. Because we are having a small holiday end party for children in our home today. I'm going to make it.
Roland says
Cooking is an hobby for me and I like trying out new recipes at least once in every month. Seeing the recipes you have shared up here concerning the smoke sausage potato soup, I will surely try to get all the ingredients and give it a go at home. Though it is looking very yummy from what I could see here, but then, i'd prefer to have that in from of me and readied to be devoured(hahaha) thanks
Timea says
I hope you like these dishes Roland!
Henry says
Hi! Smoked sausage potato soup also reminds me of childhood. As you have said, and I agree with you it's one of the tastiest and most loved recipes in my family too. I don’t know why I don’t make potato soup more often. But just recalling this has made me want to cook one today!