Hungarian Creamy Potato, Sausage and Bean Soup (Krump bab leves)

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This traditional soup is hearty and comforting with a Hungarian sausage and paprika, creating big flavours that is so satisfying and delicious.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: Hungarian

Servings:

Calories: 548kcal

Author: Rose

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.