Hungarian Paprika Potato Soup Recipe 415

Steps:

• Place potatoes, broth, paprikas, celery seeds, and salt in 4-quart or larger slow cooker. Stir to combine.
• Heat oil in medium skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Transfer to cooker.
• Cover. Cook on low 4 to 6 hours, or until potatoes are tender. Stir to break up potatoes into broth for a slightly chunky consistency.
• Add dill, nutmeg, and freshly ground black pepper to taste. Stir in milk. Cover. Cook 20 to 30 more minutes, or until heated through.

Steps:

• 1. BOIL potatoes in stockpot of water until just soft, about 20 minutes. Drain and mash roughly. Set aside. 2. HEAT oil in stockpot over medium heat. Add onion and sauté until translucent, about 5 minutes. 3. STIR in broth and then add potatoes back to pot. Stir and break up potatoes into broth to reach a slightly chunky consistency. (The idea is to create a textured soup, not a baby-food-smooth one.) 4. ADD dill, paprikas, celery seeds, salt, nutmeg, and freshly ground black pepper to taste. 5. POUR in milk and combine to just heat through, 2 to 5 minutes. Do not boil NUTRITION (per serving) 267 cal,

Steps:

• In the butter sauté the onion until translucent.
• Add the potatoes, water, and salt.
• Cover, bring to a boil and cook for 15 minute.
• until the potatoes are tender.
• Blend the flour, paprika and sour cream until smooth.
• Stir this mixture into the potato mixture.
• Slowly add the milk, Stirring constantly.
• Season to taste.

Steps:

• In a large saucepan, melt butter and olive oil.
• Sauté the onions for 5 minutes.
• Put all of the rest of the ingredients into the pot, just barely covering the potatoes with water.
• Bring to a boil, then reduce to a simmer.
• Avoid stirring as much as you can to keep the potatoes from breaking apart.
• Cook for 30 minutes or until tender.

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.