hungarian potato soup
(1 rating)
This was our Friday staple that we had... usually before a serving of hungarian pancakes.
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(1 rating)
Ingredients For hungarian potato soup
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3large potatoes, peeled and cut into chunks
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2 Tbspfreshly chopped parsley
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1medium onion, finely diced
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2 or 3carrots sliced
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1/2parsnip (left whole if you do not like it or sliced if you do)
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1/4cauliflower, cut into small floretes
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1/4capsicum (bell pepper... piece left whole)
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1 Tbspoil
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salt to taste
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1 Tbsppaprika
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4eggs
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sour cream
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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
How To Make hungarian potato soup
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1Lightly fry the onion and parsley in the oil in a big pot. When onion is see through add the diced veggies and stir.
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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.
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3Add enough water to it to just cover the veggies. Bring to the boil and then simmer slowly till veggies are cooked.
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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.
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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!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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