Hungarian Potato Soup with Smoked Sausage and Bacon
Ingredients – 6 servings
- 1 tablespoon Flour
- 2 tablespoon Vegetable oil
- 1 kg Potato
- 2 stalk Smoked sausage
- to taste Ground black pepper
- to taste Salt
- 2–4 bunch Celery
- 1.8–2 l Water
- 4 clove Garlic
- 1 bunch Parsley
- 1 teaspoon Paprika
- 1 pcs Yellow onion
- 130 g Smoked Bacon
- 3 pcs Carrot
- 1 teaspoon Caraway
Preparation
Prepare the ingredients. Peel 1 medium onion and chop it finely. Dice the smoked bacon and slice the smoked sausage. Mince the garlic. Clean 3 large carrots and the celery, then cut them into rounds or smaller pieces. Peel the potatoes and cut them into larger cubes.
Sauté the bacon and sausage. In a larger pot, start sautéing the smoked bacon. If necessary, add some of the measured oil. Add the onion and sauté until translucent. Then add the sausage slices and sauté together for a few minutes to meld the flavors. Finally, add the garlic and sauté briefly.
Prepare the spice base. Remove the pot from the heat, stir in the flour and ground paprika. Also add the ground cumin, then mix well. Next, add the carrots, celery, and potatoes to the pot.
Cook the vegetables until tender. Pour in 1.8–2 liters of water, then salt and pepper to taste with freshly ground black pepper. Add half of the chopped parsley, bring to a boil, then simmer on medium heat for about 20–25 minutes until the potatoes and other vegetables are tender.
Taste and adjust the flavors. Check the tenderness of the potatoes and carrots, then taste the soup. If necessary, add more salt or pepper. If you find it too thick, thin it with a little hot water to your desired consistency.
Serve hot. Ladle the soup into deep bowls, then sprinkle with the remaining fresh parsley. Serve with fresh bread and enjoy the hearty, smoky flavors!
Do not over-sauté the paprika: Always remove the pot from the heat before adding it, as it can easily burn and become bitter.
Salt carefully: The smoked bacon and sausage are salty, so start with less salt, then adjust the flavors at the end of cooking.
Uniform vegetable pieces: This way they will cook more evenly; the potatoes should remain soft but not fall apart.
Oiling: Use the 2 tablespoons of oil only as needed, adjusting to the rendered fat from the bacon.
