Hungarian Paprika Potato Soup

Savor the heartwarming flavors of Hungary with this Hungarian Paprika Potato Soup, a comforting and vibrant dish that's as nourishing as it is flavorful. Featuring tender potatoes, carrots, and celery simmered in a rich vegetable broth, the soup is elevated by the bold, smoky sweetness of Hungarian paprika, a key ingredient that gives the dish its signature crimson hue and robust flavor. Fragrant garlic, fresh parsley, and a hint of bay leaf add depth to every bite, while a dollop of sour cream (optional) provides a creamy finish for extra indulgence. Quick to prepare in just 45 minutes and perfect for chilly nights, this simple yet satisfying soup is a must-try for fans of hearty, globally-inspired recipes. Whether served as a cozy lunch or a rustic starter, Hungarian Paprika Potato Soup will bring warmth and tradition straight to your table.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 medium potatoes
• 1 large onion
• 2 medium carrots
• 2 celery stalks
• 3 garlic cloves
• 2 tablespoons olive oil
• 2 tablespoons sweet Hungarian paprika
• 6 cups vegetable broth
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1 bay leaf
• 2 tablespoons parsley
• 0.5 cups sour cream (optional, for serving)

Directions

Step 1

Peel and dice the potatoes into approximately 1-inch cubes. Set aside.

Step 2

Finely chop the onion, slice the carrots and celery, and mince the garlic.

Step 3

In a large soup pot or Dutch oven, heat the olive oil over medium heat.

Step 4

Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.

Step 5

Add the minced garlic and sauté for another minute, or until fragrant.

Step 6

Stir in the sweet Hungarian paprika and cook for 30 seconds, allowing the spices to bloom.

Step 7

Add the diced potatoes, sliced carrots, and sliced celery to the pot. Stir to coat the vegetables with the paprika and oil.

Step 8

Pour in the vegetable broth, then add the bay leaf, salt, and ground black pepper. Stir to combine.

Step 9

Bring the soup to a boil, then reduce the heat to a simmer.

Step 10

Simmer the soup uncovered for 20-25 minutes, or until the vegetables are tender.

Step 11

Remove and discard the bay leaf.

Step 12

Taste the soup and adjust seasoning with additional salt and pepper, if needed.

Step 13

Sprinkle the chopped parsley over the soup and stir to incorporate.

Step 14

Ladle the soup into bowls and optionally serve with a dollop of sour cream on top for extra richness.

Nutrition Facts

Serving size	1798 grams (1798.0g)

Amount per serving	% Daily Value*
Calories	1825

Total Fat 51.90g	67%
Saturated Fat 17.00g	85%
Polyunsaturated Fat 2.80g
Cholesterol 60mg	20%
Sodium 2702mg	117%
Total Carbohydrate 307.50g	112%
Dietary Fiber 42.20g	151%
Total Sugars 36.80g
Protein 42.30g	85%

Vitamin D 0IU	0%
Calcium 521mg	40%
Iron 19mg	107%
Potassium 8011mg	170%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.0%

Protein: 9.1%

Carbs: 65.9%