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Krumplileves (Hungarian Potato Soup)

5 February, 2019 by Tara 6 Comments

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Krumplileves (Hungarian Potato Soup) recipe for #FoodieExtravaganza! This simple soup only has a few ingredients and is the perfect comfort food for a chilly winter day.

Krumplileves (Hungarian Potato Soup) in two white bowls on a wooden board with more in the background in a blue pot.

#FoodieExtravaganza

Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you and Anne of Simple and Savory decided to celebrate National Potato Lovers Day for today’s event. Other foods celebrated in February include Chocolate Lover’s Month, Great American Pies, Frozen Yogurt, Pizza Pie, Tortellini, Sticky Bun, Kahlua, Clam Chowder, and Banana Bread.

#FoodieExtravaganza Logo- Foodie Extravaganza with the outline of a cupcake and a pink scalloped border.

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. Posting day is alway the first Wednesday of the month. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! 

Krumplileves (Hungarian Potato Soup)

For National Potato Lovers Day, I am sharing this recipe for Krumplileves (Hungarian Potato Soup). Pieces of potato are simmered in a broth (or water) with bay leaves just until tender. At the end, a roux is mixed in with a little paprika. Serve with white vinegar, some parsley, and a dollop of sour cream. It is especially delicious with a couple slices of rustic bread.

The sausage is completely optional. I just happened to have some in the refrigerator and it added a wonderful flavor.

Be careful not to allow the paprika to burn. It can become bitter. I mixed it into the flour after removing the pan from heat.

Looking for more Hungarian recipes?

Try Csirkepörkölt (Hungarian Chicken Stew), Rántott Gomba (Hungarian Fried Mushrooms), and Túrós Pogácsa (Hungarian Quark Pogácsa).

Aerial view of Krumplileves (Hungarian Potato Soup) in a blue pot next to a white bowl of sour cream and a bunch of fresh parsley.

Check out what everyone else made for the event!

  • Air Fried Potato Chips by A Day in the Life on the Farm
  • Baked Rosti with Spiralized Potatoes by Karen’s Kitchen Stories
  • Colcannon Potatoes by Simply Inspired Meals
  • Creamy Cheeseburger & Veggie Hot Dish by Faith, Hope Love, & Luck Survive Despite a Whiskered Accomplice
  • Healthy Twice Baked Potatoes by Simple and Savory
  • Jansson’s Frestelse – Creamy Anchovy Potato Bake by Food Lust People Love
  • Krumplileves (Hungarian Potato Soup) by Tara’s Multicultural Table
  • Potato Hearts by Sneha’s Recipe
  • Sausage Stuffed Red Potatoes by Jolene’s Recipe Journal
  • Schwabischer Kartoffelsalat (German Potato Salad) by Culinary Adventures with Camilla
  • Scottish Macaroon Candy by Pandemonium Noshery
  • Waffled Hash Browns for Nat’l Potato Lovers Day – by Reviews, Chews & How Tos
  • Wet Breakfast Burrito by Palatable Pastime

Close up of Krumplileves (Hungarian Potato Soup) in two white bowls on a wooden platter with more in the background in a blue pot with a silver ladle.

Krumplileves (Hungarian Potato Soup) Recipe

Adapted from Zsuzsa in the Kitchen

Krumplileves (Hungarian Potato Soup)
Print Pin

Krumplileves (Hungarian Potato Soup)

Krumplileves (Hungarian Potato Soup) recipe for #FoodieExtravaganza! This simple soup only has a few ingredients and is the perfect comfort food for a chilly winter day.
Course Soup
Cuisine Hungarian
Keyword Hungarian, Hungary, krumplileves, paprika, potato, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 Servings

Ingredients

  • 3 tablespoons vegetable oil divided
  • 6 ounces sliced Hungarian sausage or kielbasa optional
  • 1 medium onion chopped
  • 2 cloves garlic peeled and minced
  • 4 cups chicken stock
  • 3 large russet potatoes
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Hungarian paprika

For serving:

  • White vinegar
  • Freshly chopped parsley
  • Sour cream
  • Rustic bread

Instructions

  • In a large pot, drizzle 1 tablespoon of the vegetable oil over medium heat. Add the sliced sausage if using and cook until golden and the fat has rendered. Remove to a plate with a slotted spoon, leaving the fat in the pan. 
  • Add the onion to the pan and cook, stirring occasionally, until softened. Mix in the garlic and cook just until fragrant, 30 seconds to 1 minutes. 
  • Pour in the chicken broth, followed by the potatoes, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer, cover, and cook until the potatoes are tender. If using, add the browned sausage slices back to the pot. Continue to cook until just heated through.
  • In a small pan, drizzle the remaining 2 tablespoons oil over medium heat. Whisk in the flour until smooth and cook until golden and bubbly. Remove from heat and stir in the paprika. Stir into the soup.
  • Transfer the soup to individual bowls, season as desired with white vinegar, top with parsley and sour cream, and serve with slices of rustic bread.
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Filed Under: European, Meat, Pork, Soups/Salads Tagged With: #foodieextravaganza, europe, European, hungarian, hungary, paprika, pork, potato, sausage, soup

Previous Post: « Miso Carbonara Udon and Los Angeles: Little Tokyo
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Reader Interactions

Comments

  1. Kelley

    6 February, 2019 at 8:11 am

    Sound really interesting and different, I’m not very familiar with Hungarian recipes. I’d like to try this and see how it goes over in my house. Thanks for sharing.

    Reply
  2. Wendy Klik

    6 February, 2019 at 8:11 am

    Yum….going on the rotation here. Sounds wonderful.

    Reply
  3. Karen

    6 February, 2019 at 12:13 pm

    That soup is gorgeous and the sausage in there looks like it’s meant to be! Thanks for the tip on the paprika!

    Reply
  4. Anne Lawton

    14 February, 2019 at 2:23 pm

    This looks like a hearty bowl of soup!

    Reply
  5. Jo-Anne Ehritz

    21 June, 2020 at 8:42 am

    We traveled to Budapest, Hungary last June and had this soup while there at a restaurant and loved it. I scoured the internet looking for a recipe for it. Your recipe was spot on. Tastes just like the one we had in Hungary. We didn’t add the topping stuff though because when we had it in Hungary it didn’t have toppings. This was quick and easy to make. Definitely has been added to my soup recipes and now will be rotated into our menu planning.

    Reply
    • Tara

      21 June, 2020 at 2:16 pm

      Hi Jo-Anne! Thanks so much! So glad you enjoyed it 🙂

      Reply

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