HUNGARIAN POTATO AND SAUSAGE SOUP
When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h25m
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
- Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
- Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
- Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
- Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.
Nutrition Facts : Calories 511.6 calories, Carbohydrate 45.6 g, Cholesterol 72.1 mg, Fat 29.4 g, Fiber 4.6 g, Protein 17.4 g, SaturatedFat 14.1 g, Sodium 2709.8 mg, Sugar 6.3 g
GENEVA'S ULTIMATE HUNGARIAN MUSHROOM SOUP
A warm, filling soup that is a wonderful cool weather lunch or dinner and is especially great with a side of multi-grain bread! I load up on thickly cut mushrooms and use traditional Hungarian Sweet Paprika. Um! Definitely use the tomato and pepper. It gives it a totally different flavor. You may serve immediately or refrigerate and reheat. I find that the soup just as good if not better the next day. Use a ripe tomato. Also, if you can't find a Hungarian wax pepper, try another mild chile pepper and just use a smaller piece.
Provided by Genevajones
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium heat. Cook and stir the onions in the butter until fragrant, about 5 minutes. Add the mushrooms and continue cooking until the mushrooms are tender, about 5 minutes more. Stir the dill, paprika, soy sauce, and chicken broth into the mushroom mixture; reduce heat to low, cover, and simmer 15 minutes.
- Whisk the milk and flour together in a small bowl. Stir the mixture into the soup. Add the tomato and Hungarian wax pepper. Return cover to the pot and simmer another 15 minutes, stirring occasionally. Season with salt and pepper. Mix the sour cream into the soup and continue cooking and stirring until the soup has thickened, 5 to 10 minutes more. Remove the Hungarian wax pepper and tomato and discard before serving the soup.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 16.2 g, Cholesterol 18.9 mg, Fat 7 g, Fiber 2.8 g, Protein 7 g, SaturatedFat 4.1 g, Sodium 573.1 mg, Sugar 6.7 g
HUNGARIAN MEATBALLS WITH MUSHROOM GRAVY
Hungarian style comfort food! Great when you really want to fill your belly. My own creation but all of the elements are there to make this a Hungarian treat -- garlic, paprika, mustard, thyme, dill, white pepper, and sour cream. I use all dried herbs. You could certainly use fresh but your measurements would have to be altered.
Provided by carbsrfromhvn
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Combine all ingredients for meatballs in a bowl except for butter and olive oil. Form into one inch balls.
- Heat pan on medium with olive oil and butter. (A few drizzles of oil, a few pats of butter.) Brown meatballs on all sides and reserve.
- In a deep sauce pan, heat olive oil over medium high. Add mushrooms and spices for gravy. Saute until browned. Add butter and flour. Cook for one minute. Slowly add beef broth and stir until smooth and thickened. If you are worried about lumps you can reserve some of the broth and make a slurry with that and the flour.
- When gravy is thickened add the finished meatballs to reheat. Stir in sour cream and heat through. Sprinkle with fresh parsley if you like.
- These go great with wide egg noodles or mashed potatoes.
MEATBALLS IN HUNGARIAN SOUR CREAM GRAVY
Make and share this Meatballs in Hungarian Sour Cream Gravy recipe from Food.com.
Provided by BETHANY T.
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a dutch oven, cook onion in olive oil until starting to soften.
- Stir in garlic, cook for 30 seconds.
- Add 3 cups water.
- Stir in soup mix,paprika,soup base and Worcestershire sauce.
- Add frozen meatballs.
- Heat on medium high heat until meatballs are heated through. about 15 minutes.
- Stir in parsley, sour cream and mushrooms.
- Mix cornstarch with 1/4 cup water in a small bowl.
- Slowly stir in cornstarch mixture a little at a time until you reach the desired thickness.
- Remove from heat.
- Serve with mashed potatoes or buttered noodles.
Nutrition Facts : Calories 333, Fat 27.5, SaturatedFat 14.3, Cholesterol 62.2, Sodium 812.9, Carbohydrate 18.8, Fiber 2.2, Sugar 7.4, Protein 5.5
BEEF SOUP HUNGARIAN STYLE
Grandma's of Old made this in their kettles in Hungary. The soup simmered all day while they worked in the fields. A hearty beef soup. I swear it's what gave us strong bones as kids.
Provided by glitter
Categories Meat
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- First roast your meat and bones in a roaster uncovered at 300* for 2- 2 1/2 hrs.
- Drain the fat and place the meat and bones in a large soup pot.
- Cover with water and add the garlic, peppercorns, onion,bay leaf and salt.
- Bring to a boil and simmer for 1/2 hr.
- Skim any foam that forms.
- Now add the vegetables, except the green pepper, tomatoes, and cabbage leaves.
- Simmer until the meat and vegetables are done.
- The last 5 min.
- Add the tomatoes, green pepper and cabbage leaves.
- Remove and dicard the bay leaf and the soup bones.
- Refrigerate the soup and skim off any fat after it has chilled.
- The beef can be cut up into bite-size pieces and used for the soup or served as a side dish with a sauce and boiled potatoes to make an entree after the soup.
- Dumplings are very good with this soup as well.
- In Hungary they serve Chicken liver dumplings with the soup and a roux-like tomato sauce with the meat.
Nutrition Facts : Calories 697.5, Fat 44.8, SaturatedFat 18.1, Cholesterol 156.5, Sodium 215, Carbohydrate 27.5, Fiber 5.1, Sugar 7.6, Protein 45
BULGARIAN MEATBALL SOUP II
Make and share this Bulgarian Meatball Soup II recipe from Food.com.
Provided by Julesong
Categories Meat
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- *Note: Remove most of the seeds from the chiles.
- Combine beef, rice, paprika and savory.
- Season to taste with salt and pepper.
- Mix lightly but thoroughly.
- Form into 1-inch balls, then roll in flour.
- Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle. Cover, bring to boil, reduce heat and simmer 30 minutes.
- Add meatballs, cover and bring to boil again.
- Reduce heat and simmer 20 minutes.
- Add chiles and simmer, covered, 40 minutes or until rice is cooked.
- Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed.
- Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup.
- Heat and stir until soup is thickened slightly, but do not allow to boil.
HUNGARIAN MEATBALL STEW
Make and share this Hungarian Meatball Stew recipe from Food.com.
Provided by Topher
Categories Stew
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, add beef, bread crumbs, egg, garlic, salt and pepper. Mix together and form into meatballs roughly 1 1/2" in diameter.
- In a large skillet, heat oil over medium-high. Add half the meatballs - cook until all sides are lightly browned, about 5 to 7 minutes.
- Scoop the meatballs out onto paper towels to drain - repeat with remaining meatballs.
- Pour off all but 1 tablespoon of the fat in the skillet and add the onion, mushrooms, carrots and celery - cook until softened, about 3 to 5 minutes.
- Sprinkle in flour and paprika -whisk in flour and paprika and let cook for 1 minute.
- Gradually whisk in the beef broth and bring to a boil - season to taste with salt and pepper.
- Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes.
- Serve over warm egg noodles.
Nutrition Facts : Calories 566.4, Fat 35.6, SaturatedFat 11.8, Cholesterol 167.2, Sodium 1107.2, Carbohydrate 21.9, Fiber 4.3, Sugar 4.2, Protein 39.6
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