ReceptnaptárPotato soup with sour cream
Potato soup is one of the safest bets of everyday Hungarian cooking: it takes only a few cheap ingredients, yet it is filling and full of flavour. A roux with onion and paprika gives it its colour, and sour cream rounds it off at the end. Slice in some frankfurters or sausage and it becomes a generous lunch, but on its own, with a slice of bread, it is complete too.
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Ingredients
Method
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- Heat the lard in a pan over medium heat and fry the chopped onion for 3-4 minutes until translucent and soft.
- Sprinkle in the flour and fry for another 2 minutes, stirring constantly, until you have a pale roux.
- Take off the heat, stir in the paprika (so it doesn't burn and turn bitter), then immediately pour in the water.
- Season with salt, return to the heat and bring to the boil.
- Add the cubed potatoes and cook covered over medium heat for 15-18 minutes until tender but not falling apart.
- Stir in the chopped parsley a few minutes before the end.
- Before serving, stir 3 tbsp of sour cream into the soup, carefully so it doesn't curdle.
- Serve hot.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not dice the potatoes too small, because they will fall apart during the 15-18 minutes of cooking and the soup will turn mushy.
- A bay leaf or a little marjoram in the cooking water adds a lot to the flavour, especially if you are not using stock.
- Thin the sour cream with a ladleful of hot soup before pouring it into the pot, so that it cannot turn lumpy.
Frequently asked questions
Can I add sausage?
Yes, slice it and add it to the soup with the potatoes. With smoked sausage you need less salt, and the soup takes on a slightly stronger, smoky flavour.
Can it be made without sour cream?
Yes, the sour cream can be left out, which makes the soup redder and cleaner in flavour. Just use oil as the fat. In its place, you can add a dash of vinegar or lemon juice when serving.
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