HUNGARIAN POTATO SOUP

Hungarian Potato Soup image

This was our Friday staple that we had... usually before a serving of hungarian pancakes.

Provided by Jaded spoon

Number Of Ingredients 13

Ingredients

3 large potatoes, peeled and cut into chunks
2 Tbsp freshly chopped parsley
1 medium onion, finely diced
2 or 3 carrots sliced
1/2 parsnip (left whole if you do not like it or sliced if you do)
1/4 cauliflower, cut into small floretes
1/4 capsicum (bell pepper... piece left whole)
1 Tbsp oil
salt to taste
1 Tbsp paprika
4 eggs
sour cream
you can add other veggies too if you want like sweet potato or swede or turnip or broccoli but always use the above veggies as a base soup

Steps:

1. Lightly fry the onion and parsley in the oil in a big pot. When onion is see through add the diced veggies and stir.
2. When the onion starts to have a bit of colour add the paprika and toast it for a sec or two till it is fragrant. Add salt.
3. Add enough water to it to just cover the veggies. Bring to the boil and then simmer slowly till veggies are cooked.
4. When veggies are cooked crack all 4 eggs in to the soup, whole, one at a time. (like you would poach the egg) and gently simmer with lid on without stirring for a few mins for the egg to cook.
5. Serve with crusty bread and a dollop of sour cream if you want! It is nice to actually over cook the potato just slightly as it gives the soup a sandy potato bottom... yum!!

*** Explore more Hungarian Potato Soup Recipes »

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