This Hungarian Creamy Potato and Sausage Soup is comforting and full of flavour with rich traditional Hungarian ingredients that makes it a hearty soup to be easily enjoyed as a meal with crusty European bread.
This hearty soup is so flavourful with the Hungarian sausage that adds the rich garlic and sweet Hungarian paprika flavour. If you have never had Hungarian sausage it is spiced with Hungarian paprika, either sweet or hot or a combination of both, and lots of garlic. You will notice often times our creamy soups are made with making a roux which eliminates the dairy. If you have never made a roux, it is easy to do, follow my instructions and you will be pleasantly surprised.
INGREDIENTS AND COOKING TIPS
- Sausage: the Hungarian sausage or what we refer to as Kolbasz, that is made with lots of garlic and paprika. It depends on the amount of hot paprika and black pepper that makes this sausage spicy. When my Dad use to make it, it varied, and he loved it hot and spicy but the rest of the family liked it mildly spicy. For this soup, I would recommend a mild Hungarian sausage. If you can purchase a smoked kolbasz, it would add that smoky flavour if that’s what you like.
- Onion: sauté your onion long enough to get the sweet flavour from the onion.
- Garlic: can’t get enough of garlic, and it offer the pungent flavour to this soup
- Potatoes: I used yellow or Yukon gold potatoes, russet potatoes are also a good option
- Carrots: not only adds colour to this soup, but also sweetness
- Stock: I would recommend a chicken stock for this soup or a vegetable stock would add a lovely flavour as well.
- Beans: I used cannellini beans for this soup, navy beans can be substituted
- Bay leaf: is one of those earthy minty flavour once added to soups and stews then after awhile a subtle black peppery flavour is released.
- Seasoning: salt and pepper is always suggested to add according to the recipe then adjust to personal preference.
Roux: butter, flour and Hungarian paprika: is suggested, since the Hungarian paprika offers this beautiful rich, sweet flavour more so then regular paprika.
HOW TO MAKE THIS DELICIOUS SOUP
In a 6 quart Dutch oven pot, on medium heat, add 1 tablespoon of butter/oil, then add the crumbled sausage and sauté for about 5-7 minutes until cooked, breaking the large pieces with a wooden spoon. Transfer to a plate and set aside. Prep your vegetables and add the remaining 1 tablespoon of butter/oil and then add onion, sauté for 3-4 minutes until transparent. Add garlic and sauté for another minute. Stir in potatoes and carrots, then add the stock, bay leaf, salt and black pepper. Halfway of cooking, add the beans. Simmer soup for about 20 minutes, until the vegetables are tender.
Roux: In a skillet, add butter, once butter is melted, add flour and stir until well blended. Add paprika until it’s thoroughly mixed. Take a ladle and spoon in 3-4 ladles of the broth from the soup into the roux and mix well. You will notice it will begin to thicken.
Bring the soup to a light boil and add the roux, stirring with a whisk continually until thoroughly combined, being careful not to break the potatoes. Return the sausage back into the soup and continue stirring for about 2-3 minutes. Turn off heat and the consistency should be creamy but not thick nor runny. To note, the soup will thicken once it cools.
FAQ
Can I use Italian sausage instead of Hungarian sausage? Yes you can, however, the flavours will take on a different taste. The Italian seasonings is what flavours the Italian sausage, mainly oregano, thyme and basil herbs, so the soup will have a slightly different taste.
Do I have to make a roux for this soup? I would recommend you do to create that creamy texture. Other options are to mash some of the potatoes in the soup to create that thick texture, or thicken the soup with cornstarch or arrowroot.
This hearty potato and sausage soup was one of the desirable soups, rich in flavour and so satisfying and hearty that it can be substituted for a meal. It is an easy soup to make within 30 minutes and a perfect dish for any night of the week. Enjoy it with crusty bread.
STORE this soup in the refrigerator for up to 3-4 days. When freezing this soup, place in a container with lid suitable for a freezer for up to 3 months.
Hungarian Creamy Potato, Sausage and Bean Soup (Krump bab leves)
Ingredients
- 2 tbsp unsalted butter or vegetable oil
- 6-8 oz Hungarian (Kolbasz)spicy/mild sausage, casing remove, crumbled
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, cubed
- 2 large carrots, sliced
- 5 cups chicken or vegetable stock
- 1- 14 oz can organic cannellini beans
- 1 bay leaf
- 1 tsp salt
- 1/4 tsp black pepper
Roux:
- 4 tbsp unsalted butter
- 4 tbsp all purpose flour
- 1 tsp Hungarian sweet paprika
- 1 tbsp parsley, chopped
- scallions, sliced
- sour cream (optional)
Instructions
- Soup: In a 8-10 quart sauce pot, on medium heat, add 1 tablespoon of butter/oil, then add the crumbled sausage and sauté for about 5-7 minutes until cooked, breaking the large pieces with a wooden spoon. Transfer to a plate and set aside. Add the remaining 1 tablespoon of butter/oil and then add onion, sauté for 3-4 minutes until transparent. Add garlic and sauté for another minute.
- Stir in potatoes and carrots, then add the stock, bay leaf, salt and black pepper. Half way, add the beans. Simmer soup for about 20 minutes, until the vegetables are tender.
- Roux: In a skillet, add butter, once butter is melted, add flour and stir until well blended. Add paprika until it’s thoroughly mixed. Take a ladle and spoon in 3-4 ladles of the broth from the soup into the roux and mix well. You will notice it will begin to thicken.
- Bring the soup to a light boil and add the roux, stirring with a whisk continually until thoroughly combined, being careful not to break the potatoes. Return the sausage back into the soup and continue stirring for about 2-3 minutes. Turn off heat and the consistency should be creamy but not thick nor runny. To note, the soup will thicken once it cools.
- Garnish with parsley, scallions or a dollop sour cream. Serve with crusty bread.
