Hungarian Three Coin Spinach Potato Soup Food

HUNGARIAN THREE COIN SPINACH-POTATO SOUP

Steps:

• Put the spinach in a big pot and along with the basil leaves, shallots, garlic and a 1 cup of the stock and cook, stir until wilted.
• Use a hand blender and blend the ingredients, then add the balance of the stock and milk and blend again, cook stir for about 3 minutes.
• Now add the instant potato flakes, sour cream, lemon juice, cayenne pepper and salt to taste. stirring for about three minutes or more (make sure the sour cream is blended well).
• Place soup in individual bowls, add 1 coin shaped slice (or more) of hard boiled egg, cucumber, squash.
• Then sprinkle a little of the paprika on top and finally add some graded cheese.
• Serve and enjoy this tasty soup on a cold winter or hot summer day!

CREAMY SPINACH & POTATO SOUP

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

HUNGARIAN POTATO SOUP

Steps:

• Bring broth to a boil and add the potatoes, onion, carrot, celery and green pepper.
• Cover and cook for 20 minutes.
• Discard the onion and green pepper.
• Mix together the flour and water to form a paste. With a spatula, slowly stir in the sour cream and this mixture to the hot soup.
• Add dill and paprika.
• Simmer the soup for another 5 minutes, or has slightly thickened.
• Season to taste with salt & pepper.

SPINACH POTATO SOUP

Steps:

• In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

HUNGARIAN STYLE SPINACH (MAGYAROS SPENOTFOZELEK)

Steps:

• Melt in a small saucepan over low heat 2 Tbs. butter with 1 finely chopped fresh garlic clove. Saute garlic in butter a minute or so. Do not let garlic burn or it will be bitter. Blend in 2 Tablespoons flour to make a roux. Add 1/4 tsp. salt, 1/8 tsp. pepper and heat until mixture bubbles, stirring constantly. Remove from heat. Add gradually 3/4 cup of cream or milk. Return to heat and stir until mixture is smooth and thickened. Blend well drained spinach into sauce and serve.

HUNGARIAN POTATO AND SAUSAGE SOUP

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.