Hungarian Sausage Soup

Hungarian Sausage Soup

4 cups chicken stock
6 medium size 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 of kielbaska, chopped into bite size pieces
1 tablespoon caraway seeds
Salt and pepper to taste
2 tablespoons chopped Italian parsley

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.

Rating: 4
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