Hearty potatoes and sausage blend with bell pepper, onion and a strong dose of paprika for an authentic Hungarian stew called Krumplileves.

Garnish with sour cream, red peppers, onions, vinegar or hot sauce. A shot of Tabasco really elevates the finished dish.


oz Sausage (pref. Hungarian) Sliced 
 Potatoes, russet Peeled and cubed 
 Onion, white Diced 
 Bell pepper, red Diced 
clove Garlic Minced 
cup Stock, chicken  
½  cup Sour cream  
tbsp Flour, AP  
tbsp Tomato paste  
tsp Paprika  
 Bay leaves  
  Paprika (hot)  
  Oil, olive  
  Pepper, black  

1 Fry the sausage in a little oil over medium heat until browned and crisp. Remove and set aside to drain. 

2 Add onions, peppers and garlic to the rendered fat and sauté until soft, about 5 min. Stir in the tomato paste, flour and seasonings. 

3 In a separate pot, add the stock and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 5-10 min. 

4 Pour 1 cup of the potato broth into the cooked vegetables, then add the vegetables back to the pot. Add the cooked sausage and continue to simmer until the potatoes are cooked through, another 5-10 min. 

5 Use some hot broth to the sour cream to temper, then stir into the soup.  

Yield: 4 servings 


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