Beginner
Low fat
Vegetarian
Egg free
4
Portion
40
Minutes
Hungary
season: Winter
occasion: 4Family
origin: Traditional (National&Religious)
Panna
Hungary
This is a tasteful Hungarian potato soup cooked with cabbage and carrot. Traditionally sometimes we used to add sausage or ham because the smoked meat fit to the potato very well. So combine with smoked goods if you want!
Lightly fry the onion and garlic with a peck of salt, pepper, caraway seeds and bay leaves in the oil in a big pot. When onion is sauteed add the diced veggies and stir. After 5 minutes remove the pot from heat and add the paprika, stir and pour enough water to cover the vegetables. Bring to boil and reduce to medium heat. Taste and add more salt, cook until vegetables are soft about 20 minutes. Than take 2 dl cooking juice and mix with sour cream and add back to the potato soup. Bring to boil again and cook only 5 minutes. Serve with crusty bread and a dollop of sour cream if you want.
.jpg "Tripe soup (Ciorba de burta)")
.jpg "Swedish fish soup (Fisksoppa)")
