Hungarian Potato and Sausage Soup
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Date: 2020-03-21
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Comments and reviews: 10
Tom
I have an unsolicited paprika fact. So, sweet paprika usually doesn't have any spice in it. And if you look in the ingredients, the good stuff just has one: capsicum annuum. Mmmm, science. Now, hot paprika has a kick to it. And if you look in the ingredients, the good stuff just has one: capsicum annuum. Wait, what? Well, there are really only a few species of peppers. The things we give individual names to, like bell, jalapeno, Serrano, and habanero are _cultivars_ of those species. So how is this a paprika fact? Well, the sweet stuff is pretty much just bell pepper, pure and simple. But the spicy stuff can have just about anything in it. Often it's still mostly bell pepper, with supporting actors for the kick, like cayenne. But also, I don't think there's anything stopping a spice manufacturer from selling straight-up cayenne in two different bottles: one marked cayenne and the other marked hot paprika. So, if you're trying to save cabinet space, you could probably opt _not_ to re-up that jar of hot paprika when it runs out, since you can basically make your own with the other spices you already have on hand. Think of it like garlic salt. If you've already got garlic powder, and you've already got salt, do you really need to buy the pre-mixed stuff? Habanero is a cultivar of capsicum chinense, along with Carolina reapers and Scotch bonnets.
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I have an unsolicited paprika fact. So, sweet paprika usually doesn't have any spice in it. And if you look in the ingredients, the good stuff just has one: capsicum annuum. Mmmm, science. Now, hot paprika has a kick to it. And if you look in the ingredients, the good stuff just has one: capsicum annuum. Wait, what? Well, there are really only a few species of peppers. The things we give individual names to, like bell, jalapeno, Serrano, and habanero are _cultivars_ of those species. So how is this a paprika fact? Well, the sweet stuff is pretty much just bell pepper, pure and simple. But the spicy stuff can have just about anything in it. Often it's still mostly bell pepper, with supporting actors for the kick, like cayenne. But also, I don't think there's anything stopping a spice manufacturer from selling straight-up cayenne in two different bottles: one marked cayenne and the other marked hot paprika. So, if you're trying to save cabinet space, you could probably opt _not_ to re-up that jar of hot paprika when it runs out, since you can basically make your own with the other spices you already have on hand. Think of it like garlic salt. If you've already got garlic powder, and you've already got salt, do you really need to buy the pre-mixed stuff? Habanero is a cultivar of capsicum chinense, along with Carolina reapers and Scotch bonnets.
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TheWarriorofDestiny
Surprisingly it really DOES sound like a Hungarian dish but I've never seen ANYONE make potato soup like this. The usual recipe would be: Dice up a medium large onion to really fine pieces, salt them generously and cook them in pork fat (or if you want to add sausage then in the sausage fat, like in the video) until they are somewhat translusent. Put the diced up potatoes on the onions and remove the pan from the heat. Add GENEROUS amount of HUNGARIAN paprika (because it's more fragnant and has a vivid red color like no other paprika has. For 4 servings I say 3-4 teaspoons should be fine. Stir them in with the potatoes and onions. Now pour WATER on the potatoes (NOT stock) and put it back on high heat. At this time you can add bay leaves if you want. some folks do here as well. After it comes to a simmer lower the heat, we don't need it to boil. Put in some parsley, salt and pepper if you want. And when the potato can be mashed up with your spoon. It's ready. It's an entirely different recipe don't you agree?
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Surprisingly it really DOES sound like a Hungarian dish but I've never seen ANYONE make potato soup like this. The usual recipe would be: Dice up a medium large onion to really fine pieces, salt them generously and cook them in pork fat (or if you want to add sausage then in the sausage fat, like in the video) until they are somewhat translusent. Put the diced up potatoes on the onions and remove the pan from the heat. Add GENEROUS amount of HUNGARIAN paprika (because it's more fragnant and has a vivid red color like no other paprika has. For 4 servings I say 3-4 teaspoons should be fine. Stir them in with the potatoes and onions. Now pour WATER on the potatoes (NOT stock) and put it back on high heat. At this time you can add bay leaves if you want. some folks do here as well. After it comes to a simmer lower the heat, we don't need it to boil. Put in some parsley, salt and pepper if you want. And when the potato can be mashed up with your spoon. It's ready. It's an entirely different recipe don't you agree?
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Andrew
Holy cow Just before you added the vinegar i was saying, if you add some vinegar it will punch up the cabbage and make it more delicious But the crazy part is I have been making a soup mostly like this for a couple years and never knew it was an actual soup other people made. The only difference is i usually use vegetable broth. I don't thicken it with flour. & I add a couple tablespoons of tomato paste.
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Holy cow Just before you added the vinegar i was saying, if you add some vinegar it will punch up the cabbage and make it more delicious But the crazy part is I have been making a soup mostly like this for a couple years and never knew it was an actual soup other people made. The only difference is i usually use vegetable broth. I don't thicken it with flour. & I add a couple tablespoons of tomato paste.
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Alicia
When the going gets tough, the tough make soup. That hit me right in the heart. There will indeed be a lot of dark days ahead, but, gods willing, warm and well-stocked kitchens will help us through. Making magic with food is one of the oldest, most comforting things humans can do. thank you, Chef John. I'll definitely be trying this dish. Hope you and yours stay safe and well. Blessed be. )O(
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When the going gets tough, the tough make soup. That hit me right in the heart. There will indeed be a lot of dark days ahead, but, gods willing, warm and well-stocked kitchens will help us through. Making magic with food is one of the oldest, most comforting things humans can do. thank you, Chef John. I'll definitely be trying this dish. Hope you and yours stay safe and well. Blessed be. )O(
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Gods
Great recipe Chef John. I'm on a low carb diet, so I will skip the flour and substitute cauliflower for the potatoes. and in order to thicken it, i'll take out 1/4 to 1/3 of the soup near the end and put it in a separate container and run my immersion ( Boat Motor) blender through it, then add that back into the big pot. and presto, thickened soup. And once again, thanks Chef.
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Great recipe Chef John. I'm on a low carb diet, so I will skip the flour and substitute cauliflower for the potatoes. and in order to thicken it, i'll take out 1/4 to 1/3 of the soup near the end and put it in a separate container and run my immersion ( Boat Motor) blender through it, then add that back into the big pot. and presto, thickened soup. And once again, thanks Chef.
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Petyus
Well. When i saw you starting with butter, i got a little Heart attack. Like, What? And when you put cabbage into the soup i was laughing. I was missing some hungarian pasta like tarhonya, and the lard-onion-paprika Base. Really nice dish, i bet you made it tasty and nice. But the traditional hungarian potato soup is way more different.
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Well. When i saw you starting with butter, i got a little Heart attack. Like, What? And when you put cabbage into the soup i was laughing. I was missing some hungarian pasta like tarhonya, and the lard-onion-paprika Base. Really nice dish, i bet you made it tasty and nice. But the traditional hungarian potato soup is way more different.
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Losttoanyreason
Sounds great minus the rotted cream. I'll have to wait for the outside temps to drop back down into the 50s. It was 82 today and 78 yesterday. Little too warm for me to be interested in eating soup. I have a really good recipe I developed for potato onion soup but this is a wonderfully interesting variation I have to try.
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Sounds great minus the rotted cream. I'll have to wait for the outside temps to drop back down into the 50s. It was 82 today and 78 yesterday. Little too warm for me to be interested in eating soup. I have a really good recipe I developed for potato onion soup but this is a wonderfully interesting variation I have to try.
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skojig
Spanish paprika is not the same as Hungarian paprika. The Hungarian is bright red - very red. So red that it almost hurts to see it. And yeah they use sour cream like crazy - I think they use the most amountbin Europe. But - their sour cream is sooooo good there are no words to describe it. So is butter an pd natural yogurt.
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Spanish paprika is not the same as Hungarian paprika. The Hungarian is bright red - very red. So red that it almost hurts to see it. And yeah they use sour cream like crazy - I think they use the most amountbin Europe. But - their sour cream is sooooo good there are no words to describe it. So is butter an pd natural yogurt.
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funtime
I love you bro. Your such a comfort and a blessing to are cooking community. I truly appreciate all your effort I went out today and bought enough product for about 5 soups to cook and freeze in case we get locked down. Its good for a couple months until hurricane season if you live in FL. Then its all canned and jarred.
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I love you bro. Your such a comfort and a blessing to are cooking community. I truly appreciate all your effort I went out today and bought enough product for about 5 soups to cook and freeze in case we get locked down. Its good for a couple months until hurricane season if you live in FL. Then its all canned and jarred.
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Guest
I know you get a ton of requests but there is an excellent diner I go to where the soup special is at times a tomato sausage florentine. It us out of this world good but I can't replicate it and they understandably refuse to give me the recipe. Please do a video on this if you get a chance. Thanks
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I know you get a ton of requests but there is an excellent diner I go to where the soup special is at times a tomato sausage florentine. It us out of this world good but I can't replicate it and they understandably refuse to give me the recipe. Please do a video on this if you get a chance. Thanks
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