hungarian potato soup

Nth Stradbroke Island
Updated on Aug 28, 2012

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

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cook time
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Ingredients

  • 3 - large potatoes, peeled and cut into chunks
  • 2 tablespoons 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 tablespoon oil
  • - salt to taste
  • 1 tablespoon 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

How To Make hungarian potato soup

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

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