Best Hungarian Potato Soup Recipes

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HUNGARIAN GREEN BEAN AND POTATO SOUP



Hungarian Green Bean and Potato Soup image

A Crescent Dragonwagon recipe, a delicious sweet and sour soup, don't omit a thing, as all the flavors meld into an incredible dish. Cutting the beans into very thin diagonal slices is important; if you have a food processor, stand them up in the feed tube and use the slicing disk. Make sure your paprika is fresh for best flavor. For a much richer version, use up to a cup of creme fraiche or sour cream instead of the Yogurt. Creme fraiche will not require the cornstarch mixture as a stabilizer. I like to add a bit of Spanish smoked paprika, but it isn't necessary. A full-flavored stock is essential. I streamline her directions when I make this by sauteeing the onion, celery, and garlic in the soup pot, then adding the other ingredients and cooking it. I see no reason to clean two pans if I can clean just one!

Provided by zeldaz51

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

cooking spray
12 ounces fresh green beans, trimmed and cut into quarter-inch slices
4 small potatoes, diced
6 cups chicken stock or 6 cups vegetable stock
3 tablespoons cider vinegar
3 tablespoons honey
3 garlic cloves, pressed
1/2-1 teaspoon caraway seed
salt, to taste
pepper
2 tablespoons butter
1 large onion, diced
2 celery ribs, diced (use leaves, too)
2 tablespoons sweet Hungarian paprika
3 tablespoons cornstarch
3 tablespoons water
3/4 cup plain yogurt

Steps:

  • Spray a large soup pot with cooking spray, put in it the beans, potatoes, stock, vinegar, honey, caraway seeds, salt, and pepper. Bring to a boil, reduce heat, and simmer, covered, until the vegetables are tender, 30 to 35 minutes.
  • Meanwhile, melt the butter in a ten-inch skillet. Add the onion and saute until soft, about 4 minutes. Add the celery, saute another 2 to 3 minutes. Lower the heat slightly, and sprinkle the vegetables with the paprika. Let the mixture cook a minute, stirring constantly. Scrape the sauteed vegetables into the soup pot. Add a little soup liquid to the skillet and deglaze it, then scrape the pan contents into the soup pot. Remove the soup pot from the heat.
  • When ready to serve, have the soup good and hot. Dissolve the cornstarch in the water and mix it to make a smooth paste, using your fingers if necessary. Stir this paste into the yogurt. Whisk a ladle of the hot bean stock into the yogurt-cornstarch mixture. Turn down the heat under the soup as low as possible, and stir the cornstarch-stabilized yogurt into the very hot soup.Using a wooden spoon, stir gently until the soup has thickened slightly, about 5 minutes. Taste and adjust seasonings (including honey and vinegar), if necessary, and to be sure there is no raw cornstarch taste. Serve hot with a rustic bread.

Nutrition Facts : Calories 313.9, Fat 8.3, SaturatedFat 4, Cholesterol 21.4, Sodium 416.1, Carbohydrate 50.6, Fiber 5.6, Sugar 18.2, Protein 11.3

HUNGARIAN POTATO SOUP



Hungarian Potato Soup image

This soup will keep you toasty on a cold wintry day. Don't forget the hot hard crusted homemade bread with lots of butter. When no one is looking you might even dunk a small piece into your soup. Yumm!F!

Provided by glitter

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/2 cup onion, chopped
4 medium potatoes, diced
1 cup water
1 1/2 teaspoons salt
1/4 cup flour
2 teaspoons sweet Hungarian paprika
2 1/2 cups milk
1/2 cup sour cream

Steps:

  • In the butter sauté the onion until translucent.
  • Add the potatoes, water, and salt.
  • Cover, bring to a boil and cook for 15 minute.
  • until the potatoes are tender.
  • Blend the flour, paprika and sour cream until smooth.
  • Stir this mixture into the potato mixture.
  • Slowly add the milk, Stirring constantly.
  • Season to taste.

Nutrition Facts : Calories 413.9, Fat 17.8, SaturatedFat 11, Cholesterol 49.3, Sodium 1018, Carbohydrate 54.1, Fiber 5.6, Sugar 2.7, Protein 11.4

HUNGARIAN PAPRIKA POTATO SOUP



Hungarian Paprika Potato Soup image

This recipe is from Prevention. I haven't tried it yet, but it sounds delicious and I wanted to save to recipe to make soon. Vegetarian soup, but could add cooked lean turkey kielbasa slices if you'd like to add meat. This dish was also listed under low-cost recipes costing less that $2 per serving.

Provided by CarrieQuiteContrary

Categories     Easy

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs russet potatoes, peeled and cut into 3 inch cubes
4 cups low sodium chicken broth or 4 cups vegetable broth
1 tablespoon smoky paprika
1 teaspoon hot paprika
1 teaspoon celery seed
1/2 teaspoon salt
1 tablespoon olive oil
1 white onion, finely chopped
2 tablespoons finely chopped fresh dill
1/8 teaspoon ground nutmeg
1 cup nonfat milk

Steps:

  • Place potatoes, broth, paprikas, celery seeds, and salt in 4-quart or larger slow cooker. Stir to combine.
  • Heat oil in medium skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Transfer to cooker.
  • Cover. Cook on low 4 to 6 hours, or until potatoes are tender. Stir to break up potatoes into broth for a slightly chunky consistency.
  • Add dill, nutmeg, and freshly ground black pepper to taste. Stir in milk. Cover. Cook 20 to 30 more minutes, or until heated through.

HUNGARIAN THREE COIN SPINACH-POTATO SOUP



Hungarian Three Coin Spinach-Potato Soup image

This tasty soup is good either on a hot or cold day, depending on the season. Floating on top are three-coin shaped pieces of hard boiled egg, cucumber and squash. Then topped off with Hungarian paprika and Asiago Cheese. This recipe was especially created for the RSC # 11 contest.

Provided by SkipperSy

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

8 ounces Baby Spinach, triple washed
1/2 cup fresh basil leaf, chopped
2 tablespoons shallots, chopped
1 teaspoon garlic (garlic cloves pressed)
2 cups chicken stock, 14-1/2 oz can (College Brand)
1 cup milk
1/2 cup instant mashed potatoes (buds, flakes)
3 tablespoons sour cream
3 tablespoons lemon juice (substitute lime juice)
1 pinch cayenne pepper, to taste
1 pinch salt, to taste
2 hard-boiled eggs, sliced
1 small cucumber, sliced thinly
1 small yellow squash, sliced thinly
1 teaspoon Hungarian paprika
1/2 cup asiago cheese, grated (substitute Gouda cheese)

Steps:

  • Put the spinach in a big pot and along with the basil leaves, shallots, garlic and a 1 cup of the stock and cook, stir until wilted.
  • Use a hand blender and blend the ingredients, then add the balance of the stock and milk and blend again, cook stir for about 3 minutes.
  • Now add the instant potato flakes, sour cream, lemon juice, cayenne pepper and salt to taste. stirring for about three minutes or more (make sure the sour cream is blended well).
  • Place soup in individual bowls, add 1 coin shaped slice (or more) of hard boiled egg, cucumber, squash.
  • Then sprinkle a little of the paprika on top and finally add some graded cheese.
  • Serve and enjoy this tasty soup on a cold winter or hot summer day!

HUNGARIAN PAPRIKA-POTATO SOUP RECIPE - (4.1/5)



Hungarian Paprika-Potato Soup Recipe - (4.1/5) image

Provided by mahto

Number Of Ingredients 13

SERVINGS: 4 (8 cups total)
2 lb russet or other starchy potatoes (about 4 lg), peeled and cut into 3" cubes
1 Tbsp olive oil
1 med white onion, finely chopped (about 1 c)
4 c low-sodium vegetable or chicken broth
2 Tbsp finely chopped fresh dill
1 Tbsp smoky paprika
1 tsp hot paprika
1 tsp whole celery seeds
1/2 tsp salt
1/8 tsp ground nutmeg
1 c fat-free milk
ramp up the protein by adding slices of cooked lean turkey kielbasa.

Steps:

  • 1. BOIL potatoes in stockpot of water until just soft, about 20 minutes. Drain and mash roughly. Set aside. 2. HEAT oil in stockpot over medium heat. Add onion and sauté until translucent, about 5 minutes. 3. STIR in broth and then add potatoes back to pot. Stir and break up potatoes into broth to reach a slightly chunky consistency. (The idea is to create a textured soup, not a baby-food-smooth one.) 4. ADD dill, paprikas, celery seeds, salt, nutmeg, and freshly ground black pepper to taste. 5. POUR in milk and combine to just heat through, 2 to 5 minutes. Do not boil NUTRITION (per serving) 267 cal,

HUNGARIAN POTATO SOUP



Hungarian Potato Soup image

This was our Friday staple that we had... usually before a serving of hungarian pancakes.

Provided by Jaded spoon

Categories     Other Soups

Number Of Ingredients 13

3 large potatoes, peeled and cut into chunks
2 Tbsp freshly chopped parsley
1 medium onion, finely diced
2 or 3 carrots sliced
1/2 parsnip (left whole if you do not like it or sliced if you do)
1/4 cauliflower, cut into small floretes
1/4 capsicum (bell pepper... piece left whole)
1 Tbsp oil
salt to taste
1 Tbsp paprika
4 eggs
sour cream
you can add other veggies too if you want like sweet potato or swede or turnip or broccoli but always use the above veggies as a base soup

Steps:

  • 1. Lightly fry the onion and parsley in the oil in a big pot. When onion is see through add the diced veggies and stir.
  • 2. When the onion starts to have a bit of colour add the paprika and toast it for a sec or two till it is fragrant. Add salt.
  • 3. Add enough water to it to just cover the veggies. Bring to the boil and then simmer slowly till veggies are cooked.
  • 4. When veggies are cooked crack all 4 eggs in to the soup, whole, one at a time. (like you would poach the egg) and gently simmer with lid on without stirring for a few mins for the egg to cook.
  • 5. Serve with crusty bread and a dollop of sour cream if you want! It is nice to actually over cook the potato just slightly as it gives the soup a sandy potato bottom... yum!!

HUNGARIAN POTATO SOUP



Hungarian Potato Soup image

Make and share this Hungarian Potato Soup recipe from Food.com.

Provided by Hungarian Gypsy

Categories     Potato

Time 30m

Yield 1 quart, 6 serving(s)

Number Of Ingredients 13

4 cups chicken broth
4 medium potatoes, peeled and diced
1 onion, halfed
1 carrot, finely chopped
1 stalk celery, finely chopped
1 green pepper, cleaned and quartered
1/2 teaspoon dill
1 teaspoon paprika
2 tablespoons flour
2 tablespoons cold water
3 tablespoons sour cream
salt
pepper

Steps:

  • Bring broth to a boil and add the potatoes, onion, carrot, celery and green pepper.
  • Cover and cook for 20 minutes.
  • Discard the onion and green pepper.
  • Mix together the flour and water to form a paste. With a spatula, slowly stir in the sour cream and this mixture to the hot soup.
  • Add dill and paprika.
  • Simmer the soup for another 5 minutes, or has slightly thickened.
  • Season to taste with salt & pepper.

Nutrition Facts : Calories 175.1, Fat 2.5, SaturatedFat 1.1, Cholesterol 2.6, Sodium 534.3, Carbohydrate 31.8, Fiber 4.3, Sugar 3.5, Protein 7.1

HUNGARIAN POTATO AND SAUSAGE SOUP



Hungarian Potato and Sausage Soup image

When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h25m

Yield 4

Number Of Ingredients 16

3 tablespoons unsalted butter
6 ounces smoked Hungarian sausage, sliced into rounds
1 yellow onion, diced
1 teaspoon salt, or more to taste
3 tablespoons all-purpose flour
2 cloves garlic, minced
2 teaspoons Hungarian paprika
5 cups chicken broth, or more to taste
2 cups chopped green cabbage
1 ½ pounds russet potatoes, peeled and cubed
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 bay leaf
2 tablespoons distilled white vinegar
½ cup sour cream, or to taste
2 tablespoons sliced green onion, or to taste

Steps:

  • Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
  • Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
  • Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
  • Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
  • Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

Nutrition Facts : Calories 511.6 calories, Carbohydrate 45.6 g, Cholesterol 72.1 mg, Fat 29.4 g, Fiber 4.6 g, Protein 17.4 g, SaturatedFat 14.1 g, Sodium 2709.8 mg, Sugar 6.3 g

HUNGARIAN POTATO SOUP



Hungarian Potato Soup image

My favorite Italian restaurant in Madison, Wisconsin served a version of ths soup as a special on Monday night. I put this version together a few ingredients at a time by going there every Monday night for weeks. I'm still tweaking it to make it perfect.

Provided by Elsie Perrett

Categories     Vegetable Soup

Time 1h

Number Of Ingredients 10

1 lb ground sirloin
1 tsp worcestershire sauce
3 c peeled and sliced potatoes
1 small carrot, peeled and sliced
1 tsp celery seed
1 small can tomatoes, drained
2 tsp beef bouillon
1 pkg dry onion soup mix
1 qt water or 1 can beef broth
1 Tbsp hungarian paprika

Steps:

  • 1. In large kettle, brown ground sirloin and add worcestershire sauce. Add all other ingredients and simmer until potatoes and carrots are tender. Enjoy!

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