Authentic Hungarian Potato Soup with Smoked Sausage (Krumplileves)
Servings: 6 portions
Calories: 524kcal
A traditional Transylvanian-style potato soup thickened with a classic rántás (roux) and flavored with smoky kolbász and aromatic tarragon. No heavy cream needed!
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Equipment
- 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
Serving: 1grams | Calories: 524kcal | Carbohydrates: 34g | Protein: 14g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 59mg | Sodium: 2475mg | Potassium: 930mg | Fiber: 4g | Sugar: 1g | Vitamin A: 503IU | Vitamin C: 42mg | Calcium: 62mg | Iron: 3mg
