Hungarian Potato Soup

Cozy up with a bowl of hearty Hungarian Potato Soup, a comforting and flavorful dish that’s perfect for cooler days. This classic recipe combines tender potatoes, sweet carrots, and aromatic celery simmered in a rich broth seasoned with sweet Hungarian paprika and a hint of caraway. The creamy, velvety texture is brought to life with a swirl of tangy sour cream, while a sprinkle of fresh parsley adds a vibrant finish. Ready in under an hour and made with simple pantry staples, this soup is as easy to make as it is satisfying. Serve it with crusty bread for a complete and soul-warming meal that’s bursting with authentic Hungarian flavors.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium potatoes
• 1 large yellow onion
• 3 garlic cloves
• 2 medium carrots
• 2 celery stalks
• 6 cups vegetable broth
• 1.5 tablespoons sweet Hungarian paprika
• 1 bay leaf
• 0.5 teaspoons ground caraway seeds (optional)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 cup sour cream
• 2 tablespoons fresh parsley
• 2 tablespoons vegetable oil

Directions

Step 1

Peel and dice the potatoes into small cubes. Set them aside in a bowl of cold water to prevent browning.

Step 2

Finely dice the onion and mince the garlic. Peel and slice the carrots, and chop the celery into small pieces.

Step 3

Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent and slightly golden.

Step 4

Add the minced garlic and cook for another minute, stirring frequently to avoid burning.

Step 5

Stir in the sweet Hungarian paprika and cook for 30 seconds to release its aroma.

Step 6

Add the chopped carrots, celery, potatoes, vegetable broth, bay leaf, and ground caraway seeds (if using). Stir well to combine.

Step 7

Season the soup with salt and black pepper. Bring to a boil over high heat, then reduce the heat to low and let it simmer, covered, for 25 minutes or until the potatoes and vegetables are tender.

Step 8

Remove the bay leaf from the pot. Using a spoon, gently mash a few potato chunks against the side of the pot to naturally thicken the soup.

Step 9

Turn off the heat and stir in the sour cream until fully incorporated. Adjust the seasoning with additional salt and pepper to taste.

Step 10

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or rolls on the side for a complete meal.

Nutrition Facts

Serving size	2744.7 grams (2744.7g)

Amount per serving	% Daily Value*
Calories	1914

Total Fat 64.30g	82%
Saturated Fat 22.00g	110%
Polyunsaturated Fat 21.20g
Cholesterol 58mg	19%
Sodium 6050mg	263%
Total Carbohydrate 305.20g	111%
Dietary Fiber 48.60g	174%
Total Sugars 53.30g
Protein 55.50g	111%

Vitamin D 0IU	0%
Calcium 637mg	49%
Iron 20mg	113%
Potassium 8038mg	171%

*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: 28.6%

Protein: 11.0%

Carbs: 60.4%