Hungarian Potato Soup Recipe

25 min | 10 min prep

SERVES 4 -6

* 2 tablespoons butter
* 1/2 cup onion, chopped
* 4 medium potatoes, diced
* 1 cup water
* 1 1/2 teaspoons salt
* 1/4 cup flour
* 2 teaspoons sweet Hungarian paprika
* 2 1/2 cups milk
* 1/2 cup sour cream

1. In the butter sauté the onion until translucent.
2. Add the potatoes, water, and salt.
3. Cover, bring to a boil and cook for 15 minute.
4. Cook until the potatoes are tender.
5. Blend the flour, paprika and sour cream until smooth.
6. Stir this mixture into the potato mixture.
7. Slowly add the milk, Stirring constantly.
8. Season to taste.

On Thu, 26 Feb 2009 10:08:46 -0600, FERRANTE
> wrote:

>Hungarian Potato Soup Recipe
>
>25 min | 10 min prep
>
>SERVES 4 -6
>
> * 2 tablespoons butter
> * 1/2 cup onion, chopped
> * 4 medium potatoes, diced
> * 1 cup water
> * 1 1/2 teaspoons salt
> * 1/4 cup flour
> * 2 teaspoons sweet Hungarian paprika
> * 2 1/2 cups milk
> * 1/2 cup sour cream
>
> 1. In the butter sauté the onion until translucent.
> 2. Add the potatoes, water, and salt.
> 3. Cover, bring to a boil and cook for 15 minute.
> 4. Cook until the potatoes are tender.
> 5. Blend the flour, paprika and sour cream until smooth.
> 6. Stir this mixture into the potato mixture.
> 7. Slowly add the milk, Stirring constantly.
> 8. Season to taste.

Thanks, kiddo! Sounds good. We are going to try it.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress > wrote in
:

> On Thu, 26 Feb 2009 10:08:46 -0600, FERRANTE
> > wrote:
>
>>Hungarian Potato Soup Recipe
>>
>>25 min | 10 min prep
>>
>>SERVES 4 -6
>>
>> * 2 tablespoons butter
>> * 1/2 cup onion, chopped
>> * 4 medium potatoes, diced
>> * 1 cup water
>> * 1 1/2 teaspoons salt
>> * 1/4 cup flour
>> * 2 teaspoons sweet Hungarian paprika
>> * 2 1/2 cups milk
>> * 1/2 cup sour cream
>>
>> 1. In the butter sauté the onion until translucent.
>> 2. Add the potatoes, water, and salt.
>> 3. Cover, bring to a boil and cook for 15 minute.
>> 4. Cook until the potatoes are tender.
>> 5. Blend the flour, paprika and sour cream until smooth.
>> 6. Stir this mixture into the potato mixture.
>> 7. Slowly add the milk, Stirring constantly.
>> 8. Season to taste.
>
> Thanks, kiddo! Sounds good. We are going to try it.
>
> Carol
>

Yes that does sound good. But it would look too white for my liking...So
I would doctor it up with either brocolli and/or carrots, just for some
color. But that's me. And maybe a splash or 2 of liquid smoke and some
garlic.

--

The beet goes on -Alan

On Thu, 26 Feb 2009 15:38:02 GMT, hahabogus > wrote:

>Damsel in dis Dress > wrote in
:
>
>> On Thu, 26 Feb 2009 10:08:46 -0600, FERRANTE
>> > wrote:
>>
>>>Hungarian Potato Soup Recipe
>>>
>>>25 min | 10 min prep
>>>
>>>SERVES 4 -6
>>>
>>> * 2 tablespoons butter
>>> * 1/2 cup onion, chopped
>>> * 4 medium potatoes, diced
>>> * 1 cup water
>>> * 1 1/2 teaspoons salt
>>> * 1/4 cup flour
>>> * 2 teaspoons sweet Hungarian paprika
>>> * 2 1/2 cups milk
>>> * 1/2 cup sour cream
>>>
>>> 1. In the butter sauté the onion until translucent.
>>> 2. Add the potatoes, water, and salt.
>>> 3. Cover, bring to a boil and cook for 15 minute.
>>> 4. Cook until the potatoes are tender.
>>> 5. Blend the flour, paprika and sour cream until smooth.
>>> 6. Stir this mixture into the potato mixture.
>>> 7. Slowly add the milk, Stirring constantly.
>>> 8. Season to taste.
>>
>> Thanks, kiddo! Sounds good. We are going to try it.
>
>Yes that does sound good. But it would look too white for my liking...So
>I would doctor it up with either brocolli and/or carrots, just for some
>color. But that's me. And maybe a splash or 2 of liquid smoke and some
>garlic.

The paprika will give it some color.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

hahabogus wrote:

<snipped for space>
>
> Yes that does sound good. But it would look too white for my
> liking...So I would doctor it up with either brocolli and/or carrots,
> just for some color. But that's me. And maybe a splash or 2 of liquid
> smoke and some garlic.
>

Heh. Learn something new every day on this group.

I've seen quite a bit posted about liquid smoke (it's not available 'off
the shelf' here - I could order it on-line, but never gotten around to
it) but I don't recall anybody ever mentioning using it in potato soup
before...
--
Cheers
Chatty Cathy

On Thu, 26 Feb 2009 18:19:39 +0200, ChattyCathy
> wrote:

>hahabogus wrote:
>
><snipped for space>
>>
>> Yes that does sound good. But it would look too white for my
>> liking...So I would doctor it up with either brocolli and/or carrots,
>> just for some color. But that's me. And maybe a splash or 2 of liquid
>> smoke and some garlic.
>>
>
>Heh. Learn something new every day on this group.
>
>I've seen quite a bit posted about liquid smoke (it's not available 'off
>the shelf' here - I could order it on-line, but never gotten around to
>it) but I don't recall anybody ever mentioning using it in potato soup
>before...

That's because it's a stupid idea. He took a perfectly good recipe
and fooched it up.

Lou

Lou Decruss wrote:

> On Thu, 26 Feb 2009 18:19:39 +0200, ChattyCathy
> > wrote:
>
>>hahabogus wrote:
>>
>><snipped for space>
>>>
>>> Yes that does sound good. But it would look too white for my
>>> liking...So I would doctor it up with either brocolli and/or
>>> carrots, just for some color. But that's me. And maybe a splash or 2
>>> of liquid smoke and some garlic.
>>>
>>
>>Heh. Learn something new every day on this group.
>>
>>I've seen quite a bit posted about liquid smoke (it's not available
>>'off the shelf' here - I could order it on-line, but never gotten
>>around to it) but I don't recall anybody ever mentioning using it in
>>potato soup before...
>
> That's because it's a stupid idea. He took a perfectly good recipe
> and fooched it up.
>
> Lou

Nah, not necessarily, IMO. Hey, I like bacon and banana...
--
Cheers
Chatty Cathy

ChattyCathy wrote:

> I've seen quite a bit posted about liquid smoke (it's not available 'off
> the shelf' here - I could order it on-line, but never gotten around to
> it)

You can MAKE liquid smoke. Just bubble smoke through water until the water
tastes smoky. Alton Brown makes liquid smoke by simply putting a shallow pan
of water into a smoker and stirring it from time to time.

Bob

Bob Terwilliger wrote:

> ChattyCathy wrote:
>
>> I've seen quite a bit posted about liquid smoke (it's not available
>> 'off the shelf' here - I could order it on-line, but never gotten
>> around to it)
>
> You can MAKE liquid smoke.

So I see from your post. But I have to ask myself if I would want/need
to do so. We do enough grilling (over charcoal and/or wood) to get
(genuine) smoky tasting food on a regular basis.

> Just bubble smoke through water until the
> water tastes smoky. Alton Brown makes liquid smoke by simply putting a
> shallow pan of water into a smoker and stirring it from time to time.

Heh. I had no idea it could be as simple as that; always thought it was
a bit more complicated.

Of course, there was some debate in UK/Europe as to whether it's 'safe'
to use as a food additive....

http://www.rdg.ac.uk/foodlaw/news/eu-07044.htm

--
Cheers
Chatty Cathy

On Thu, 26 Feb 2009 10:08:46 -0600, FERRANTE
> wrote:

>Hungarian Potato Soup Recipe

Thanks. I've saved it.

Lou

On Thu, 26 Feb 2009 17:55:16 -0600, Lou Decruss
> wrote:

>On Thu, 26 Feb 2009 10:08:46 -0600, FERRANTE
> wrote:
>
>>Hungarian Potato Soup Recipe
>
>Thanks. I've saved it.
>
>Lou

I checked out a few other Hungarian Soup recipes and some call for
caraway seed. How would you describe its flavor and do you think it
would be beneficial to add it or no?

Mark

On Fri, 27 Feb 2009 15:30:12 -0600, FERRANTE wrote:

> On Thu, 26 Feb 2009 17:55:16 -0600, Lou Decruss >
> wrote:
>
>>On Thu, 26 Feb 2009 10:08:46 -0600, FERRANTE
> wrote:
>>
>>>Hungarian Potato Soup Recipe
>>
>>Thanks. I've saved it.
>>
>>Lou
>
> I checked out a few other Hungarian Soup recipes and some call for
> caraway seed. How would you describe its flavor and do you think it
> would be beneficial to add it or no?
>
> Mark

It is kummel, or at least very close family, it is like cumin, djinten,
anis.
Yes, something like that add its specific Hungarian flavour. If it is
mentioned in the recipe, you should not omit it.
You could use a few drops of Pernod or Pastis too. Anis drinks from France.
--
Groet, salut, Wim.