There is nothing quite like the aroma of smoked paprika and sautéed onions wafting through a Hungarian kitchen. This Hungarian Potato Soup, known as Krumplileves, is a cornerstone of Transylvanian home cooking. Unlike many Western potato soups that rely on heavy cream or cheese for body, this authentic version gets its rich, velvety texture from a traditional rántás (roux).
By browning savory kolbász (smoked Hungarian sausage) to release its spiced oils and simmering tender potatoes in a flavorful broth, you create a meal that is both humble and incredibly deep in flavor. Whether you grew up eating this in a village in Transylvania or you're discovering it for the first time, this one-pot recipe is the ultimate comfort food for a chilly day.
In a Hungarian kitchen, potato soup is a versatile staple. It can be prepared as a light, summer vegetable soup using only fresh carrots, onions, and parsley. However, for a truly soul-warming meal, we often add smoked ribs or sausage.
Today, I'm sharing my absolute favorite version: Hungarian Potato Soup with Smoked Sausage and Tarragon. This recipe is a close second in our household only to my Pork Meatball Vegetable Soup, but on a cold day, the smoky depth and the unique herbal note of tarragon make this the one I crave most.
The Transylvanian Secret: Why Tarragon?
In Transylvania, tarragon (tárkony) is the "secret ingredient" that defines our most iconic soups. While many versions of this dish across Hungary rely solely on paprika, the Transylvanian style is famous for its use of herbs to create a "sour" profile that cuts through the richness of the smoked meat.
Tarragon adds a refreshing, slightly anise-like aroma that balances the savory kolbász. If you love this flavor profile as much as I do, you should also try my White Bean Soup With Smoked Ribs, which highlight this incredible herb.
🚀 A Quick Look at the Recipe
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- Simple Ingredients, Bold Flavor
- Watch How I Make It
- How to Make Hungarian Potato Soup (Step-by-Step)
- Recipe Variations & Substitutions
- How to Serve Hungarian Potato Soup
- How to Store and Reheat Hungarian Potato Soup
- Top Tips for the Perfect Hungarian Potato Soup
- Frequently Asked Questions (FAQ)
- Explore More Authentic Hungarian & Transylvanian Soups
- Join Our Hungarian Kitchen Community!
- Pairing
- Authentic Hungarian Potato Soup with Smoked Sausage (Krumplileves)
Simple Ingredients, Bold Flavor
Unlike other recipes that clutter the pot with carrots or celery, this version keeps the focus on the star ingredients. We use a minimalist approach to let the smoky oils and the texture of the potatoes shine.
For this recipe, you will need:
- Potatoes: About 1 kg (2.2 lbs) of yellow or all-purpose potatoes, peeled and cubed.
- Smoked Sausage (Kolbász): Use a firm, smoked Hungarian sausage rich in paprika.
- The Rántás (Roux): A simple combination of oil, flour, and a tablespoon of high-quality Hungarian sweet paprika.
- Dried Vegetable Mix: A staple in Hungarian pantries (like Vegeta or a homemade salt-free mix) to provide a deep savory base.
- Herbs: A generous amount of tarragon (fresh or preserved in vinegar) and fresh parsley for a burst of color and earthiness.
- Seasoning: Just salt and freshly ground black pepper to taste.
Watch How I Make It
If you want to see exactly how I get the perfect consistency for the roux or how I slice the sausage to release the most flavor, watch my step-by-step video below:
How to Make Hungarian Potato Soup (Step-by-Step)
This recipe is straightforward, but the order of the steps is important to ensure the potatoes are tender and the rántás is smooth and flavorful.
1. Prep and Sauté the Sausage
Start by peeling your potatoes and cutting them into even cubes.
Slice the smoked kolbász into rounds.
In a large soup pot, add a touch of oil and sauté the sausage slices until they are slightly browned and have released their beautiful, paprika-tinted oils.
2. Fry the Potatoes
Add the cubed potatoes directly into the pot with the sausage. Let them fry together for 2-3 minutes, stirring occasionally. This allows the potatoes to sear slightly and absorb the smoky flavor and color from the sausage fat before adding any liquid.
3. Simmer
Pour in enough water to cover the potatoes by about two inches. Stir in your salt, pepper, and the dried vegetable mix. Bring the pot to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are fork-tender.
4. Prepare the Rántás (The Roux)
While the potatoes are simmering, prepare the thickening agent in a small separate pan:
- Heat a few tablespoons of oil, then whisk in the flour.
- Cook over medium heat, stirring constantly, until it smells nutty and turns a light golden color.
- The Critical Step: Remove the pan from the heat. Stir in the Hungarian paprika quickly to release its color without burning it.
The Flavor Boost: Once the paprika is incorporated, stir in 1 teaspoon of paprika paste (pepper cream). Mix until you have a thick, fragrant paste.
Slowly whisk in a ladle of cold water (or slightly cooled broth from the pot) until the paste becomes a smooth, pourable sauce.
5. Thicken and Flavor
Pour the savory roux mixture into the simmering soup, stirring constantly to avoid any lumps. You will see the broth transform into a silky, rich, and beautifully red consistency almost immediately.
6. The Final Flourish
Add the tarragon and the freshly chopped parsley. Let the soup simmer for another 2-3 minutes so the herbs can infuse the broth. Serve it hot-it's even better the next day!
Recipe Variations & Substitutions
While this traditional version with kolbász and tarragon is my personal favorite, this soup is incredibly adaptable. Here are a few ways you can tweak the recipe based on what you have in your pantry:
- 1. Make it Creamy (The Sour Cream Twist)- In many Hungarian households, Tejföl (sour cream) is a must. To make a creamier version, whisk 2-3 tablespoons of sour cream into a small bowl with a ladle of the hot soup broth, then stir it back into the pot at the very end. This adds a lovely tang that complements the tarragon perfectly.
- 2. Smoked Ribs or Bacon- If you don't have Hungarian sausage on hand, you can achieve that signature smoky depth by using smoked pork ribs or thick-cut smoked bacon. If using ribs, simmer them with the potatoes until the meat is tender and falling off the bone.
- 3. Vegetarian Hungarian Potato Soup- For a lighter, meat-free version, simply omit the sausage. To keep that deep red color and smoky flavor, use a high-quality Smoked Hungarian Paprika in your rántás. This gives you all the flavor of the traditional soup in a vegetarian-friendly format.
- 4. Add More Vegetables- While my recipe keeps it simple with just potatoes, you can certainly add sliced carrots or parsley root (fehérrépa) when you sauté the potatoes. This adds a natural sweetness to the broth that many families enjoy.
- 5. Adjusting the "Sour" Level- If you love a sharper, more Transylvanian-style soup, add a teaspoon of tarragon vinegar or a squeeze of fresh lemon juice just before serving. This brightens the heavy flavors and makes the herbs pop!
How to Serve Hungarian Potato Soup
This soup is a complete meal on its own, but there are a few traditional ways to elevate the experience:
- Fresh Crusty Bread: In my kitchen, a thick slice of fresh, crusty sourdough or a traditional Hungarian homemade potato bread is a must. It's perfect for soaking up every last drop of that smoky, roux-thickened broth.
- A Dollop of Sour Cream (Tejföl): For a richer, tangier flavor, serve each bowl with a generous spoonful of sour cream. The coolness of the cream creates a beautiful contrast with the warm, smoky paprika.
- Extra Herbs: I always keep a little extra fresh parsley or tarragon on the side to sprinkle over the top just before serving. It adds a pop of color and a fresh aroma that makes the dish look as good as it tastes.
- Pickled Peppers: If you like a bit of heat, serve this soup alongside some pickled Hungarian wax peppers or Almapaprika. The acidity of the pickles cuts through the richness of the kolbász perfectly.
How to Store and Reheat Hungarian Potato Soup
To keep your soup fresh and ensure the texture of the roux stays silky, follow these simple storage tips:
Refrigerating
- Cooling: Allow the soup to cool to room temperature before transferring it to containers. Leaving hot soup in the fridge can raise the internal temperature and affect other foods.
- Storage: Store in an airtight container for up to 3-4 days.
- The "Thickening" Effect: Don't be surprised if the soup looks much thicker the next day! The starch from the potatoes and the flour in the roux will continue to set.
Reheating (The Right Way)
- On the Stovetop: This is the best method. Place the soup in a small pot over low-medium heat.
- Adjust the Consistency: If the soup has become too thick in the fridge, add a splash of water or vegetable broth while reheating to loosen the roux back to its original silky consistency.
- Avoid Boiling: Try to heat it until it's just simmering. Rapidly boiling the soup again can sometimes cause the potatoes to break down too much.
Can You Freeze It?
I generally do not recommend freezing this specific potato soup. Because it is thickened with a flour-based roux and contains large chunks of potatoes, the texture can become "grainy" or watery once thawed. It is much better enjoyed fresh or within a few days of cooking!
Top Tips for the Perfect Hungarian Potato Soup
After years of making Krumplileves in a traditional Transylvanian kitchen, these are the small details that ensure your soup turns out perfectly every single time:
- 1. Choose the Right Potato- For this recipe, Yellow or Yukon Gold potatoes are the best choice. They have a naturally buttery flavor and hold their shape well during the simmering process. Avoid using very floury baking potatoes (like Russets), as they tend to fall apart and can make the broth feel "gritty" rather than silky.
- 2. Don't Burn the Paprika!- This is the most important rule in Hungarian cooking. When making your rántás, always remove the pan from the heat before adding the dry paprika and the paprika paste. High heat can burn the paprika in seconds, making it taste bitter and ruining the color of your soup.
- 3. Temperature Matters for the Roux- When you are ready to thin out your flour-and-oil paste, use cold water or allow a ladle of the soup broth to cool slightly first. Whisking cold liquid into the hot roux prevents lumps from forming, giving you that professional, velvety texture.
- 4. Let it Rest- Like many smoked meat dishes, this soup is actually better after it sits for 15-20 minutes off the heat. This "resting" time allows the smoky oils from the kolbász and the herbal notes of the tarragon to fully penetrate the potatoes.
- 5. The Tarragon Balance- If you are using tarragon preserved in vinegar, be careful with extra salt. Taste the soup after adding the herbs. The vinegar from the tarragon acts as a natural flavor enhancer, so you may find you need less salt than you originally thought!
Frequently Asked Questions (FAQ)
For an authentic flavor, use a smoked, dry-cured Hungarian Kolbász seasoned with paprika. If you cannot find a Hungarian butcher, a high-quality Smoked Kielbasa or a spicy Andouille are the closest substitutes, though they will lack the specific depth of a traditional paprika-based sausage.
In Hungarian and Transylvanian cooking, a rántás is essential for creating a silky, rich texture without using heavy cream. It acts as both a thickener and a flavor carrier for the paprika and pepper paste, giving the soup its iconic reddish-golden hue.
Yes! To make a Vegetarian Krumplileves, simply omit the sausage. Use a high-quality Smoked Hungarian Paprika in your roux to replicate the smoky flavor. You can also add extra vegetables like parsnip or celery root to add more body to the broth.
Dried tarragon works perfectly well in this recipe. Since dried herbs are more concentrated, use about half the amount of fresh. You can also add a teaspoon of tarragon vinegar at the very end to achieve that signature Transylvanian "sour" finish.
Paprika has a high sugar content and burns very quickly. If you add it to the oil while it is still over high heat, it will scorch and turn bitter. Always remove your pan from the heat before stirring in the dry paprika and paprika paste.
The secret is temperature contrast. Whisk cold water (or slightly cooled broth) into your hot flour-and-oil mixture slowly. Continue whisking until it forms a smooth, pourable paste before adding it to the main soup pot.
Explore More Authentic Hungarian & Transylvanian Soups
If you loved the smoky depth of this Hungarian Potato Soup (Krumplileves), you will enjoy these other traditional recipes from my Transylvanian kitchen. Each one uses the same authentic techniques and family secrets:
- Traditional Hungarian Goulash (Gulyásleves): The most famous of all Hungarian soups, slow-cooked with beef and plenty of paprika.
- Authentic Romanian Meatball Soup (Ciorbă de Perișoare): A sour, hearty classic that is a staple in every Transylvanian home.
- Hungarian Green Bean Soup Recipe: Another favorite that highlights the power of a good rántás and fresh herbs.
- Creamy Kohlrabi Soup: A light yet flavorful spring soup that is perfect for vegetable lovers.
- Hungarian Tomato Soup with Dumplings: A sweet and savory comfort food favorite that children and adults alike adore.
- Traditional Fisherman's Soup (Halászlé): My best fish soup recipe, known for its bright red color and spicy kick.
Join Our Hungarian Kitchen Community!
I hope this Hungarian Potato Soup brings as much warmth and comfort to your table as it does to mine. There is something truly special about preserving these traditional Transylvanian recipes and sharing them with the world. If you try this recipe, I would love to hear how it turned out! Please leave a comment below or share a photo of your Krumplileves.
To stay updated with my latest authentic recipes, step-by-step video tutorials, and kitchen tips, make sure to follow Timea's Kitchen on our social media channels. Join our growing community of food lovers on Facebook, get a behind-the-scenes look at my cooking on Instagram, and save your favorite recipes for later on Pinterest. For the full cooking experience, don't forget to subscribe to my YouTube Channel so you never miss a new video!
Jó étvágyat! (Enjoy your meal!)
Pairing
These are my favorite dishes to serve after the delicious Hungarian potato soup:
Authentic Hungarian Potato Soup with Smoked Sausage (Krumplileves)
TimeaEquipment
- 1 Soup Pot
- 1 Saucepan
- 1 sieve
Ingredients
Main Soup:
- 1 kg potatoes (Yellow/Yukon Gold), peeled and cubed
- 500 g smoked sausage sliced into rounds
- 3 l water enough to cover
- 1 tablespoon dried vegetable mix e.g., Vegeta
- 1 tablespoon sea salt kosher
- 3 tablespoon sunflower oil
The Rántás (Roux):
- 50 ml sunflower oil or vegetable oil
- 2 tablespoon flour All-purpose
- 1 tablespoon paprika Hungarian sweet
- 1 teaspoon pepper paste Pepper Cream / Piros Arany
- 1 ladle cold water for tempering
Finishing Herbs:
- 1 tablespoon tarragon fresh, or tarragon preserved in vinegar
- ½ bunch parsley finely chopped
Instructions
- Sauté Sausage: In a large pot, sauté the kolbász rounds in a little oil over medium heat until they release their red, smoky oils.
- Sear Potatoes: Add the cubed potatoes to the pot. Stir and fry them with the sausage for 2-3 minutes to absorb the flavors.
- Simmer: Add water to cover the potatoes by 2 inches. Stir in salt, pepper, and dried vegetable mix. Bring to a boil, then simmer until potatoes are fork-tender.
- Make Roux (Rántás): In a small pan, heat oil and whisk in flour until light golden. Remove from heat, stir in the paprika and paprika paste to form a thick paste.
- Temper & Thicken: Whisk cold water into the roux until smooth. Pour this mixture into the simmering soup while stirring constantly to prevent lumps.
- Add Herbs: Stir in the tarragon and parsley. Simmer for another 2 minutes. Taste and adjust seasoning before serving.
Video
Notes
- The Roux Secret: Never add paprika to the flour while it's on high heat, or it will turn bitter. Always take the pan off the stove first.
- Potatoes: Using starchy or yellow potatoes ensures a creamier texture as they release a bit of starch into the broth.
- Serving: Serve hot with a dollop of sour cream (tejföl) and a slice of crusty bread.
Nutrition
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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!