Hungarian Potato Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg potato (s), waxy
- 1 bell pepper (s), red and yellow
- 4 medium onion (s)
- 2 tablespoon lard
- 1 tomato (s)
- 5 cloves garlic
- 1 tablespoon paprika powder, sweet
- 1 teaspoon paprika powder, hot
- 1 tablespoon tomato paste
- 1 teaspoon caraway seeds, whole
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper, black, ground
- 4 piece (s) Cabanossi
Print Recipe
Pin Recipe Instructions
- Roughly dice the onions and sauté in the hot pork lard until golden yellow.
- Core the peppers and cut into rings or small pieces, add to the onions and sauté. Reduce the heat (important !!!) and mix with the sweet and hot paprika powder. Then immediately extinguish with 200 ml of water.
- Quarter the peeled tomato and add the tomato paste, caraway seeds, salt and the peeled and finely chopped garlic and mix well. Let simmer gently.
- In the meantime, peel the potatoes, cut into pieces approx. 2 x 4 cm, wash well and add to the other items in the pot. Fill up with water so that the potatoes are just covered. Simmer on a low heat and stir everything together from time to time.
- Before the potatoes are done, add the thinly sliced Cabanossi and stir in. Do not cook the potatoes too soft because the hot soup will stick.
- Let the soup rest for a few hours and briefly bring to the boil again before consumption.
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