Hungarian Potato Soup
Cozy up with a bowl of hearty Hungarian Potato Soup, a comforting and flavorful dish that’s perfect for cooler days. This classic recipe combines tender potatoes, sweet carrots, and aromatic celery simmered in a rich broth seasoned with sweet Hungarian paprika and a hint of caraway. The creamy, velvety texture is brought to life with a swirl of tangy sour cream, while a sprinkle of fresh parsley adds a vibrant finish. Ready in under an hour and made with simple pantry staples, this soup is as easy to make as it is satisfying. Serve it with crusty bread for a complete and soul-warming meal that’s bursting with authentic Hungarian flavors.
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Recipe Information
Ingredients
- 4 medium potatoes
- 1 large yellow onion
- 3 garlic cloves
- 2 medium carrots
- 2 celery stalks
- 6 cups vegetable broth
- 1.5 tablespoons sweet Hungarian paprika
- 1 bay leaf
- 0.5 teaspoons ground caraway seeds (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup sour cream
- 2 tablespoons fresh parsley
- 2 tablespoons vegetable oil
Instructions
Peel and dice the potatoes into small cubes. Set them aside in a bowl of cold water to prevent browning.
Finely dice the onion and mince the garlic. Peel and slice the carrots, and chop the celery into small pieces.
Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent and slightly golden.
Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Stir in the sweet Hungarian paprika and cook for 30 seconds to release its aroma.
Add the chopped carrots, celery, potatoes, vegetable broth, bay leaf, and ground caraway seeds (if using). Stir well to combine.
Season the soup with salt and black pepper. Bring to a boil over high heat, then reduce the heat to low and let it simmer, covered, for 25 minutes or until the potatoes and vegetables are tender.
Remove the bay leaf from the pot. Using a spoon, gently mash a few potato chunks against the side of the pot to naturally thicken the soup.
Turn off the heat and stir in the sour cream until fully incorporated. Adjust the seasoning with additional salt and pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or rolls on the side for a complete meal.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 6050 mg | 263% | |
| Total Carbohydrate | 305.2 g | 111% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 53.3 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 8038 mg | 171% | |
*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.
