Potato soup with beef broth

Name: Potato soup with beef broth
Total time: 45 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 600 g potatoes, diced; 2 tbsp butter; 1/2 onion, grated; 1 tsp paprika; 1.2 litres strong meat broth; 1 carrot, sliced; 1 bay leaf; salt, pepper; 2 tbsp sour cream; 1 tbsp chopped parsley

Time: 45 minutes4 servingsapprox. 230 kcal / serving (estimated)approx. 6 g protein / serving

Potato soup cooked in meat broth is the everyday yet festive comfort food of Hungarian cooking: rich, paprika-spiced and creamy with sour cream. The meat-broth base makes it much tastier than the plain water version. It's a great way to use leftover broth.

Potato soup with beef broth (illustration)

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Method

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Melt the butter in a saucepan, add the grated onion and sweat for 2-3 minutes until translucent.
Take it off the heat, add the paprika and immediately add the diced potatoes and carrot, tossing so the paprika doesn't burn.
Put back on the heat, pour in the hot broth, add the bay leaf, and season with salt and pepper.
Cook covered over low heat for 20-25 minutes until the potatoes are tender. For a thicker soup, mash some of the potatoes in the pot with a fork.
Remove the bay leaf. Mix the sour cream with a ladle of soup and stir it into the pot.
Sprinkle with fresh parsley and serve hot.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Sweat the grated onion until it melts into the soup.
Take the pan off the heat when adding paprika so it doesn't burn.
Thin the sour cream before adding it to the soup.
Add sausage or smoked meat for a heartier soup.

Frequently asked questions

Can it be frozen?

Yes, without the sour cream, for 2 months.

Vegetarian?

Yes, with vegetable stock.

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