Easy Hungarian Soup
Warm up with a comforting bowl of Easy Hungarian Soup, a hearty, flavor-packed dish that's ready in just 45 minutes! This rustic recipe combines the smokiness of sliced sausage, the sweetness of paprika, and the earthy goodness of tender vegetables like potatoes, carrots, and red bell peppers, all simmered in a rich tomato-infused chicken broth. Ideal for busy weeknights, this soup is easy to prepare and delivers an authentic taste of Hungary in every spoonful. Serve it steaming hot with a dollop of tangy sour cream and a sprinkle of fresh parsley for a cozy, satisfying meal that’s perfect for the whole family. Keywords: Hungarian soup recipe, easy weeknight dinner, smoked sausage soup, paprika soup, hearty vegetable soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (kielbasa or Hungarian sausage), sliced
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 medium carrots, peeled and sliced
- 1 large russet potato, peeled and diced
- 2 teaspoons sweet paprika
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup sour cream (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced sausage to the pot and cook until lightly browned, about 4-5 minutes. Remove the sausage from the pot and set aside.
In the same pot, add the chopped onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic, diced red bell pepper, and sliced carrots. Cook for another 5 minutes, stirring occasionally.
Add the diced potato, sweet paprika, and dried thyme. Stir well to coat the vegetables in the spices.
Pour in the chicken broth and stir in the tomato paste until fully dissolved.
Bring the soup to a gentle boil, then reduce the heat to a simmer.
Cover the pot and cook for 15 minutes, or until the vegetables are tender.
Return the browned sausage to the pot, and season the soup with salt and black pepper to taste.
Simmer for an additional 5 minutes to allow all the flavors to meld together.
Serve the soup hot with a dollop of sour cream and a sprinkle of fresh parsley, if desired.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 8546 mg | 372% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 30.3 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4545 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
