Hungarian Potato and Sausage Soup Recipe

Name: Hungarian Potato and Sausage Soup
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 3 tablespoons unsalted butter; 6 ounces smoked Hungarian sausage, sliced into rounds; 1 yellow onion, diced; 1 teaspoon salt, or more to taste; 3 tablespoons all-purpose flour; 2 cloves garlic, minced; 2 teaspoons Hungarian paprika; 5 cups chicken broth, or more to taste; 2 cups chopped green cabbage; 1.5 pounds russet potatoes, peeled and cubed; freshly ground black pepper to taste; 1 pinch cayenne pepper, or to taste; 1 bay leaf; 2 tablespoons distilled white vinegar; 0.5 cup sour cream, or to taste; 2 tablespoons sliced green onion, or to taste

Cook Time: 60 minutes

Ingredients

3 tablespoons unsalted butter
6 ounces smoked Hungarian sausage, sliced into rounds
1 yellow onion, diced
1 teaspoon salt, or more to taste
3 tablespoons all-purpose flour
2 cloves garlic, minced
2 teaspoons Hungarian paprika
5 cups chicken broth, or more to taste
2 cups chopped green cabbage
1 pounds russet potatoes, peeled and cubed
Freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 bay leaf
2 tablespoons distilled white vinegar
cup sour cream, or to taste
2 tablespoons sliced green onion, or to taste (Optional)

Directions

In a soup pot, melt the butter over medium heat. Once melted, add the smoked sausage and cook, stirring occasionally, until it is lightly browned, about 3 minutes. Remove the sausage with a slotted spoon and set it aside in a bowl, leaving the butter in the pot.
Add the diced onion to the pot along with 1 teaspoon of salt. Stir and cook the onion until it turns translucent and starts to pick up a brown color from the meat juices, about 4 to 5 minutes.
Sprinkle the flour over the onions, and cook, stirring constantly, for 2 to 3 minutes. This will help thicken the soup base.
Add the minced garlic and Hungarian paprika to the pot, and cook for another minute, stirring until fragrant. Be cautious not to burn the paprika.
Pour in the chicken broth, stirring to combine with the flour mixture. Increase the heat to high and bring the broth to a simmer, stirring occasionally to prevent the flour from sticking to the bottom of the pot.
Add the chopped cabbage to the pot and cook for about 2 minutes, just until it softens slightly.
Next, add the peeled and cubed potatoes. Stir to combine, then bring the mixture back to a simmer.
Season the soup with freshly ground black pepper, cayenne pepper, and the bay leaf. You can also add a splash of chicken broth if you prefer a thinner consistency. Bring the soup back to a simmer.
Reduce the heat to medium-low, and let the soup simmer gently for about 30 minutes, stirring occasionally, until the potatoes are soft and tender.
Add the cooked sausage back into the pot along with the white vinegar, and continue to simmer for another 10 minutes.
Taste the soup and adjust the seasoning with salt if needed. Once satisfied, remove the pot from heat.
Ladle the soup into bowls. Garnish each serving with a dollop of sour cream, a sprinkle of sliced green onions, and a pinch of cayenne pepper, if desired.

Chef's Notes

Olive oil can be substituted for butter, and you can use apple cider vinegar or white wine vinegar in place of distilled white vinegar. If Hungarian sausage is unavailable, any smoked sausage such as Polish sausage will work. For garnish, you can use chives, parsley, or dill instead of green onions if you prefer.

Cut the potatoes into pieces small enough to fit on a soup spoon, but feel free to adjust the size according to your preference.

Nutrition Facts (per serving)

Calories: 512
Total Fat: 29g (38% Daily Value)
Saturated Fat: 14g (71% Daily Value)
Cholesterol: 72mg (24% Daily Value)
Sodium: 2710mg (118% Daily Value)
Total Carbohydrate: 46g (17% Daily Value)
Dietary Fiber: 5g (16% Daily Value)
Total Sugars: 6g
Protein: 17g (35% Daily Value)
Vitamin C: 31mg (35% Daily Value)
Calcium: 105mg (8% Daily Value)
Iron: 3mg (17% Daily Value)
Potassium: 1064mg (23% Daily Value)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

Origin of the Dish:
Hungarian Potato and Sausage Soup, a hearty and flavorful dish, has deep roots in Hungarian cuisine. The combination of potatoes, smoked sausage, and paprika is symbolic of Hungary's culinary tradition, where paprika reigns supreme as a key seasoning. Historically, soups have been a central part of Hungarian family meals, especially during the cold winter months. The dish is said to have been created as a simple, affordable, and nourishing meal for rural families who had easy access to local ingredients such as potatoes, cabbage, and sausage. Its also a popular choice in Hungarian taverns, offering a comforting taste of the countrys rural heritage.

Regional Variations:
While this soup is popular throughout Hungary, there are several regional variations, depending on local ingredients and preferences. In some regions, the soup may be enriched with the addition of cabbage or different types of sausage, such as the beloved Hungarian kolbsz. In other areas, a spoonful of sour cream is often added to the soup to enhance its creaminess. The addition of vinegar or apple cider vinegar to balance the richness is common throughout the country, offering a refreshing tartness that contrasts with the savory flavors of the sausage and paprika. Additionally, the use of smoked sausage brings a smoky depth to the dish, which is loved by Hungarians across all regions.

Comparison to Similar Dishes:
Hungarian Potato and Sausage Soup shares similarities with other Eastern European soups, such as Polish urek and German Eintopf. However, the key difference lies in the use of paprika in Hungarian cuisine, which imparts a distinct flavor and deep red color to the soup. While Polish soups might include fermented rye flour or sauerkraut, Hungarian versions like this one favor the smoky, savory sausage combined with the sweet, mild flavor of paprika. Additionally, the use of sour cream as a garnish is more common in Hungary compared to other European countries, where dairy is often not a primary ingredient in their hearty soups.

Where Its Typically Served:
This soup is commonly served in Hungarian homes, especially during colder months, offering a warm, comforting meal after a long day. Its a staple dish in Hungarian households and is often enjoyed as a family dinner. In restaurants, its often featured as a starter or a main course, particularly in rustic eateries or taverns, where traditional Hungarian dishes are served. Additionally, the soup makes a great option for festive occasions and communal gatherings, as it is easy to prepare in large quantities and satisfies a crowd.

Interesting Facts:
- Paprika, which is used liberally in Hungarian Potato and Sausage Soup, is not just a spice, but a symbol of Hungarian culinary identity. Hungarian paprika is known for its rich, smoky flavor and vibrant red color, which enhances the depth of this soup. - The soup has a versatile nature, allowing for various substitutions depending on what ingredients are available. While the recipe traditionally calls for smoked Hungarian sausage, it can be made with other types of smoked sausages such as Polish kielbasa or even vegetarian sausages for those with dietary preferences. - Historically, many Hungarian soups were created as a way to use up leftover meats or vegetables, making them an economical and practical dish. Today, they are cherished for their heartiness and flavor.

Chef Johns Hungarian Potato and Sausage Soup delivers a perfect balance of savory, sweet, and smoky flavors, making it a classic example of comfort food from Hungary. Whether you are seeking to experience authentic Hungarian cuisine or simply craving a hearty, warming soup, this dish is a must-try.

FAQ about Hungarian Potato and Sausage Soup Recipe

Yes, this soup can be made ahead of time. It actually tastes even better the next day as the flavors have more time to meld. Once prepared, let it cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat on the stove over medium heat until warmed through.

Yes, you can freeze this soup. Allow the soup to cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat on the stove. Note that the texture of the potatoes may change slightly after freezing, but it will still be delicious.

If you can't find Hungarian sausage, you can substitute it with Polish sausage, smoked kielbasa, or any other type of smoked sausage. The flavor may vary slightly, but the soup will still be flavorful and hearty. Alternatively, you can use vegetarian sausage for a meat-free version.

Yes, this soup can be easily made vegetarian. Simply substitute the sausage with a plant-based sausage or mushrooms. You can also use vegetable broth instead of chicken broth for a fully vegetarian version.

The soup can last in the refrigerator for up to 3 days when stored in an airtight container. If you have leftovers, simply reheat on the stove over medium heat. Make sure to check for any signs of spoilage before consuming.

Yes, you can adjust the thickness of the soup to your preference. For a thicker soup, you can mash some of the potatoes or use a hand blender to puree a portion of the soup. Alternatively, if the soup is too thick, simply add more broth to reach your desired consistency.

While the recipe calls for white vinegar, you can substitute it with apple cider vinegar, red wine vinegar, or even lemon juice, depending on your taste preference. Each type of vinegar will bring a different nuance to the soup, so feel free to experiment.

For the best results, use russet potatoes as they break down and become creamy when cooked. However, you can also use Yukon Gold potatoes for a slightly firmer texture or red potatoes for a more waxy texture that holds its shape.

The soup is traditionally garnished with sour cream and sliced green onions. You can also use fresh herbs such as parsley, dill, or chives for an added touch. If you prefer a spicier kick, a dash of cayenne pepper or smoked paprika works well.

Yes, you can adapt this recipe for a slow cooker. After browning the sausage and cooking the onions and garlic, transfer everything to the slow cooker. Add the broth, cabbage, and potatoes, and cook on low for 6-8 hours or on high for 3-4 hours. Add the vinegar and sour cream just before serving.

Comments

Devon Carney-Engle

10/06/2025 01:52:54 PM

Absolutely delicious! Comfort food for a Covid- Night In.

Kenneth Moore

03/01/2021 12:40:24 AM

This is a delicious, hearty soup, for sure. However, I increased some of the ingredients a bit, because, who buys 6 ounces of sausage? I used a 12 oz ring of smoked kielbasa. And a half of a small head of cabbage, chopped up. And cut up some golden potatoes with the skin still on. And, I did it in my Instant Pot. It worked flawlessly, as usual. I especially like using the I P because it's harder to burn the roux and paprika with it on saute. Aften all the initial prep work and saute, I set the pot on soup, for 20 minutes, then let it rest for 25 minutes. The potatoes were perfect, as well as everything else.

BLR (Shades)

03/23/2020 08:15:17 PM

This is a very good soup. Though it's not the Traditional Hungarian Potato Soup I was taught by my Grandmother. I'd suggest investing in some real Sweet Hungarian Paprika it's taste is cleaner and sweeter than what you can buy in American Supermarkets. You will also notice it's redder than the kind we can buy in stores. To make it last longer, I keep mine in the freezer. It helps keeps it fresh. There is also smokey and hot Hungarian paprikas, so make sure it says sweet. You can also add some diced green pepper to this recipe and if you use a can of rinsed sauerkraut you'll have Hungarian Sauerkraut Soup. Also leave out the Bay leaf, use apple cider vinegar and no salt needed.. My grandmother told me white vinegar is only good for cleaning up pet messes to keep carpets from staining. So we only use Apple Cider Vinegar or Red wine vinegar in my home. If you'd like your soup on the thicker side the make a rantash (roux) of oil & flour that you slightly brown, take off stove add some crushed garlic. Then add to your boiling soup and stir.

petitetouale

03/22/2020 08:02:04 PM

I made this recipe vegetarian using vegan sausage and mushroom broth and it is delicious! I used red skinned potatoes and they became very creamy but still hold their shape. I also used malt vinegar instead of white vinegar and it gives a great taste to the soup. I was afraid 2 tbsp would be too much vinegar but it is just right. Thanks for the recipe Chef John!

PerkyMilk9626

11/17/2024 05:37:08 PM

I've made this soup three times in the last two weeks, and we both love it. The first two times, I used lamb & pork Merguez sausages because they were on hand, and it was super delicious. Then yesterday I really wanted to make it again, but all I had was bacon, so I chopped up 4 slices and browned them instead of the sausage "coins", and it still turned out great. Red wine vinegar works great with the cabbage and potato, and this soup is wonderful for the chilly weather now that it's finally getting to feel like winter here. 1000% keeping this in heavy rotation until soup season wanes again.

Jennifer Elder

05/29/2020 01:18:51 AM

Made according to the recipe directions with polish sausage as that was what we had available. I will be remaking in the future but skipping the flour and using mashing/pureeing some of the potatoes to get the thicker texture without the flour or enjoying it without doing so.

Keith Heathcote

03/28/2020 05:21:35 AM

We are under full lock down here in New Zealand. Police enforcing appropriate social distancing, need 2 keep 6 feet from each other. Only can travel to supermarkets, doctors or chemist, everything is closed. Went to get a cabbage but no stock at my local, improvised bought a large bag of undressed col-slaw. Worked a treat. Pureed the base before adding the potatoes and sausage. Taste great.

Stephanie Duffy

04/14/2020 01:04:07 PM

This soup was awesome! We used regular sausage and smoked paprika, and it still turned out incredible. I used a lot more water/broth than the recipe suggested as well for personal preference. So, so, so warm and comforting!

Cheryl James

03/21/2020 01:15:56 AM

Yes I made it vegan with beyond sausages and veggie broth and vegan butter. Omg! Sooooo good. Yes Yes I would make it again.

Shweta Natarajan

03/22/2020 11:18:56 PM

Delicious. I skipped the bay leaf, black pepper and flour because I forgot them - I did not miss anything in the taste of the final product because of this. I used a whole cabbage since I had an old one in the fridge that I wanted to use up. I substituted apple cider vinegar for plain distilled vinegar, and andouille sausage for Hungarian sausage since it was all I had on hand. I added Hungarian Peppers since I had some in the fridge. I also eyeballed everything from memory because my internet wasn’t working at the time so I couldn’t pull the recipe up. Inspite of all that, it was absolutely delicious! The vinegar at the end and the sour cream garnish really add something remarkable to this dish - do not skip them. Thank you Chef John for a delicious and foolproof recipe!

Diane Cullum

09/14/2023 01:52:28 AM

I made this fir the first time for our church potluck today, doubling the recipe, except for the butter (I don’t like too much grease floating in soup), and skipped both peppers (don’t like). I used Polish sausage and regular paprika since that’s what I had. My only complaint is that I thought it was a bit too much vinegar. I will cut down on it next time. Otherwise, Yum! Got so many compliments and people asking for the recipe!

Helen Martinez

03/04/2025 04:36:37 PM

This recipe is perfect for busy nights. It’s quick, easy, and incredibly tasty. The flavors are rich without being overwhelming, and my family loved it. I’ll definitely make this again soon.

Andrew Allen

02/09/2025 07:54:59 PM

Made it for a casual dinner — huge hit.

Gale Fralin

01/11/2025 12:15:49 AM

I made this exactly like the recipe except I used sweet potatoes. Loved it. Will make again.

TackyGin4444

10/12/2024 06:34:40 PM

Perfect!!!

JJ Marion

04/15/2024 08:04:35 AM

My lord this was delicious. Can't wait to make it again.

Everetta Wildey

03/11/2024 08:10:27 PM

I think its great. I used spicy Italian sausage. Whatever kind you use, don't get store brand..the flavor of the sausage makes the whole thing...so spend an extra dollar. I found myself wishing it was a thick soup. I bookmarked, we'll definitely eat it again.

JovialStir9136

08/19/2022 09:08:42 PM

My all time favorite soup recipe. I always make extra. It freezes fairly well too if you make too much and want to freeze for a later date.

JumpySoda2038

06/03/2022 07:55:47 PM

Made as advertised. Delicious. Definitely better the next day ... and the day after! Pair with a loaf of crusty bread (I made italian garlic bread). A keeper.

Korrin DeGraw

04/29/2022 10:32:57 PM

We’ve made this a few times and it’s a huge hit for the entire family!

audio version

Cook Time: 30 minutes

Cook Time: 35 minutes