Hungarian Paprika Potato Soup
Savor the heartwarming flavors of Hungary with this Hungarian Paprika Potato Soup, a comforting and vibrant dish that's as nourishing as it is flavorful. Featuring tender potatoes, carrots, and celery simmered in a rich vegetable broth, the soup is elevated by the bold, smoky sweetness of Hungarian paprika, a key ingredient that gives the dish its signature crimson hue and robust flavor. Fragrant garlic, fresh parsley, and a hint of bay leaf add depth to every bite, while a dollop of sour cream (optional) provides a creamy finish for extra indulgence. Quick to prepare in just 45 minutes and perfect for chilly nights, this simple yet satisfying soup is a must-try for fans of hearty, globally-inspired recipes. Whether served as a cozy lunch or a rustic starter, Hungarian Paprika Potato Soup will bring warmth and tradition straight to your table.
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Recipe Information
Ingredients
- 6 medium potatoes
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons sweet Hungarian paprika
- 6 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 bay leaf
- 2 tablespoons parsley
- 0.5 cups sour cream (optional, for serving)
Instructions
Peel and dice the potatoes into approximately 1-inch cubes. Set aside.
Finely chop the onion, slice the carrots and celery, and mince the garlic.
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Add the minced garlic and sauté for another minute, or until fragrant.
Stir in the sweet Hungarian paprika and cook for 30 seconds, allowing the spices to bloom.
Add the diced potatoes, sliced carrots, and sliced celery to the pot. Stir to coat the vegetables with the paprika and oil.
Pour in the vegetable broth, then add the bay leaf, salt, and ground black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer.
Simmer the soup uncovered for 20-25 minutes, or until the vegetables are tender.
Remove and discard the bay leaf.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Sprinkle the chopped parsley over the soup and stir to incorporate.
Ladle the soup into bowls and optionally serve with a dollop of sour cream on top for extra richness.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2702 mg | 117% | |
| Total Carbohydrate | 307.5 g | 112% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 36.8 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 8011 mg | 170% | |
*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.
