Hungarian Sausage Soup

Hungarian Sausage Soup

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Hungarian Sausage Soup

Hungarian Sausage Soup

Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Ingredients
 

  • 4 cups chicken stock
  • 6 medium potatoes - peeled and diced into one inch chunks
  • 1 medium onion - chopped
  • 1 (28 ounce) can of diced tomatoes
  • 2 cups sour cream - divided
  • 1 ring kielbasa - chopped into bite size pieces
  • 1 tbsp caraway seeds
  • Salt and pepper to taste
  • 2 tbsp chopped Italian parsley

Instructions
 

  • In a big soup pan, add stock, potatoes, onion, tomatoes with juice and caraway seeds.
  • Season with a little salt and pepper. Simmer for about 15 minutes.
  • Add sausage and cook another 10 to 15 minutes until potatoes are tender.
  • Turn down heat and whisk in one cup sour cream.
  • Taste to see if more salt and pepper are needed.
  • Serve in bowls with extra sour cream and chopped parsley on top.
  • Great with rye or pumpernickel bread for dunking.

Nutrition

Calories: 625kcal | Carbohydrates: 69g | Protein: 21g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 108mg | Potassium: 1857mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1093IU | Vitamin C: 79mg | Calcium: 212mg | Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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4 Comments

  1. Do you cook the sausage before adding?

    1. Amy Hanten says:

      Hi Susan. You use pre-cooked smoked sausage so no need to pre-cook it. You certainly can brown it up a bit for a few minutes for added flavor if you have time. Thanks! -Amy

  2. My mother made a variant of this. No cream was incorporated into the soup before serving, and this is more a winter soup than a summer soup, so canned tomatoes or tomato juice/puree were used (NOT sauce). Yes, kolbasz, not kielbasa. Yes, paprika. OK to sub water for broth for a thinner but still tasty soup. Best served with a dollop of butter on top, and rye bread on the side, or at least rye croutons. Oh, and some cut the sausage into rounds and saute them before adding them to the soup. Sour cream at table is optional. Thinking of making it today for my wife, who’s under the weather at the moment.

  3. Gabrielle says:

    By adding Hungarian sausage instead of kielbasa and add paprika will really make this a Hungarian soup.