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.
|6||oz||Sausage (pref. Hungarian)||Sliced|
|3||Potatoes, russet||Peeled and cubed|
|1||Bell pepper, red||Diced|
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