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

How to Make Hungarian Potato 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!!

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About Hungarian Potato Soup

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

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