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
HUNGARIAN HOT SAUSAGE AND LENTIL STOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.
HUNGARIAN POTATO SOUP
This soup will keep you toasty on a cold wintry day. Don't forget the hot hard crusted homemade bread with lots of butter. When no one is looking you might even dunk a small piece into your soup. Yumm!F!
Provided by glitter
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 413.9, Fat 17.8, SaturatedFat 11, Cholesterol 49.3, Sodium 1018, Carbohydrate 54.1, Fiber 5.6, Sugar 2.7, Protein 11.4
RACHAEL RAY'S HUNGARIAN SAUSAGE AND LENTIL STOUP
From Rachael Ray's 30 Minute Meals, this is a great hearty meal - thicker than a soup, thinner than a stew. The ingredients are very flexible. Try sweet sausage instead of hot, split peas instead of lentils, or broccoli cuts, chard or kale instead of spinach. (In fact, the original recipe calls for kale or chard, but I can't get the computer to recognize the measurements for either!) The two pot method can be used to create a long-simmered taste in very little time, or you can just make it all in one pot and simmer a little longer. It also freezes beautifully. Serve with a hearty bread for a complete meal.
Provided by Rhiannon Deux
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a medium sized pot, simmer lentils in chicken stock.
- In a second pot, sauté sausage in olive oil.
- Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally.
- Add carrots, lentils, potato, salt and pepper, bay leaf, paprika (or substitute mixture) and rosemary to sausage pot. Don't worry about the woody rosemary stems - the leaves will fall off as it cooks.
- Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes.
- Combine the two pots.
- Wilt the greens in and remove the rosemary stems. Let sit 5 minutes off the heat before serving.
Nutrition Facts : Calories 655.2, Fat 39.2, SaturatedFat 12.5, Cholesterol 71.9, Sodium 1869.5, Carbohydrate 41.3, Fiber 7.8, Sugar 10.3, Protein 35.6
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