Hungarian Potato Soup

Jaded spoon


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

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large potatoes, peeled and cut into chunks
2 Tbsp
freshly chopped parsley
medium onion, finely diced
2 or 3
carrots sliced
parsnip (left whole if you do not like it or sliced if you do)
cauliflower, cut into small floretes
capsicum (bell pepper... piece left whole)
1 Tbsp
salt to taste
1 Tbsp
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


1Lightly fry the onion and parsley in the oil in a big pot.
When onion is see through add the diced veggies and stir.

2When 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.

3Add enough water to it to just cover the veggies. Bring to the boil and then simmer slowly till veggies are cooked.

4When 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.

5Serve 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