Ah, now we’re talking Hungarian-style Potato Soup — hearty, comforting, and full of paprika flavor 🇭🇺🥔. Unlike the plain creamy version, this one usually has smoky bacon, onions, paprika, and sometimes sausage, giving it a rich, savory depth.
🥔 Hungarian Potato Soup (Burgonya Leves)
Ingredients (4–6 servings)
- 4 medium potatoes (about 1 lb / 450 g), peeled and diced
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 3–4 slices smoked bacon, diced (optional)
- 1 small smoked sausage (like Hungarian kolbász), sliced (optional)
- 2 tbsp vegetable oil or lard
- 1–2 tsp sweet Hungarian paprika
- 4 cups (1 liter) chicken or vegetable broth
- Salt & pepper, to taste
- ½ cup (120 ml) sour cream, for serving
- Chopped parsley or chives, for garnish
Directions
Step 1: Sauté aromatics
- In a large pot, heat oil or lard over medium heat.
- Add diced bacon (if using) and cook until slightly crispy.
- Add onions and garlic; sauté until soft and translucent.
Step 2: Add paprika
- Remove pot from heat briefly.
- Stir in paprika — this prevents it from burning and turning bitter.
Step 3: Cook potatoes and sausage
- Return pot to heat. Add diced potatoes and broth.
- Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.
- If using, add sliced sausage in the last 5–10 minutes.
Step 4: Finish soup
- Adjust salt and pepper.
- For a creamier texture, mash some potatoes directly in the pot or blend a portion of the soup.
Step 5: Serve
- Ladle soup into bowls.
- Top each serving with a dollop of sour cream and sprinkle of parsley or chives.
Tips
- Paprika: Use authentic Hungarian sweet paprika for best flavor.
- Smoky depth: Smoked bacon and sausage give a traditional flavor; skip if you want a vegetarian version.
- Thicker soup: Mash part of the potatoes or add a teaspoon of flour slurry.
- Extras: Carrots, celery, or bell peppers can be added for more flavor and color.
If you want, I can also give a “rustic farmer-style” Hungarian potato soup version, which includes caraway seeds, smoked pork, and sour cream — the kind Hungarians make in the countryside.
Do you want that rustic version?
