hungarian potato soup
This was our Friday staple that we had... usually before a serving of hungarian pancakes.
prep time
cook time
method
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yield
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
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Step 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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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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