Hungarian Potato Soup

Jaded spoon


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


★★★★★ 1 vote



  • 3
    large potatoes, peeled and cut into chunks
  • 2 Tbsp
    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 Tbsp
  • ·
    salt to taste
  • 1 Tbsp
  • 4
  • ·
    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


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

Printable Recipe Card

About Hungarian Potato Soup

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

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