Hungarian Potato Soup

Jaded spoon

By
@Jaded_spoon

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


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Ingredients

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

Directions Step-By-Step

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!!

About this Recipe

Course/Dish: Other Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy