Hungarian Potato and Sausage Soup

Absolutely delicious! Comfort food for a Covid- Night In.

Thank you Chef John. This soup is amazing!!!!! Its great comfort food especially with the crusty bread. I will be making this again, and for years to come.

This is the most amazing soup! It's even better the next day, and is fairly easy to make. Thank you for the wonderful recipes !

No changes - and it was perfect! Chef John - you did it again! Thank you!

Delicious and satisfying. We absolutely loved this. We will be making it again.

Made it exactly as stated, although I’m not sure where my paprika originated from. Amazing soup; even my picky teenagers loved it. Great recipe!!!

Very tasty soup! Really enjoyed it. Just what we needed. I used Spanish Chorizo sausage because there wasn't a lot of variety of sausage at the store. This is going to be one of my go to soup recipes from now on.

One of the better soups that I have made in a long time. Great mix of ingredients.

This was fantastic. Super easy and amazingly filling. I took Chef Johns advice and put sour cream on it until I felt self conscious. Absolutely the way to eat it.

Absolutely amazing! I followed the directions to a T and it was incredible!

Delicious. I skipped the bay leaf, black pepper and flour because I forgot them - I did not miss anything in the taste of the final product because of this. I used a whole cabbage since I had an old one in the fridge that I wanted to use up. I substituted apple cider vinegar for plain distilled vinegar, and andouille sausage for Hungarian sausage since it was all I had on hand. I added Hungarian Peppers since I had some in the fridge. I also eyeballed everything from memory because my internet wasn’t working at the time so I couldn’t pull the recipe up. Inspite of all that, it was absolutely delicious! The vinegar at the end and the sour cream garnish really add something remarkable to this dish - do not skip them. Thank you Chef John for a delicious and foolproof recipe!

Worked well as written, though I did add a couple drops of Habanero Tabasco at the end to give it a little more backburn. Will make it again!

Chef John is amazing and I could eat anything he makes. That said, the soup was great. Next time I will add a little less vinegar, the sour cream adds the additional acidity for me.

Turned out awesome. Filling and tasty.

I made this soup today and it was delicious. I only had regular smoked sausage but that is the only change that I made. My husband loved it and so did I. I skipped the garnish because my husband doesn't like sour cream, crazy huh. Next time I will add it to mine though. There definitely will be a next time. I plan to put this in my regular soup rotation.

Easy to make and so delicious! Will do for sure. Thank you !

Perfect soup during an early May rainy day ! Our stay at home during covid19 has included an array of new recipes to try, and this recipe is definitely a keeper ! Changed nothing ,followed the recipe precisely. Thanks Chef John

I used Turkey Kielbasa, a Polish styled and lower fat sausage. I added a bit of liquid smoke. Otherwise I stuck to the recipe and was rewarded with one of the best tasting soups I have every had - wow. This was sssssooooooooo good. Chef John hit a home run, over the wall, and into the bay.

First, I was very, very reluctant to add cabbage to soup, but I did it, and it was truly quite delicious. Everyone in the family loved it. I didn't have anything except ground, hot Italian sausage so that's what I used. Next time I'll use the right kind. :-)

Hearty, very comforting recipe. My husband has a love for eastern European dishes and this was perfect for him. I prefer Indian flavors but I loved this recipe and I'm looking forward to making it again! Don't forget the crusty bread (thickly buttered of course)

Delicious! You can always count on Chef John; He's truly the Galileo of sausage and potato!

Great recipe I would definitely make it again

We’ve made this a few times and it’s a huge hit for the entire family!

I doubled the recipe. It was good but we all agreed next time I should double the sausage and cabbage and use 3/4 or 1/2 of the potatoes the recipe calls for. When the potatoes get cut up they go A LONG way.

This is a delicious, hearty soup, for sure. However, I increased some of the ingredients a bit, because, who buys 6 ounces of sausage? I used a 12 oz ring of smoked kielbasa. And a half of a small head of cabbage, chopped up. And cut up some golden potatoes with the skin still on. And, I did it in my Instant Pot. It worked flawlessly, as usual. I especially like using the I P because it's harder to burn the roux and paprika with it on saute. Aften all the initial prep work and saute, I set the pot on soup, for 20 minutes, then let it rest for 25 minutes. The potatoes were perfect, as well as everything else.

This has got to be my favorite by the Chef!! My hubby spied this first and asked me to make it-soooo glad I did! Flavor is so good, and it's filling. You have to try the sour cream and the onions give it such goodness. Thanks, Chef!! Another go to recipe!!

I've made this recipe a few times. I accidentally got the non smoked Hungarian sausage the first time I cooked it and was unable to have rounds, but it was still awesome. My wife has me make big batches of it so she can take it to work. Definitely recommend.

This soup was so flavorful! I used Primo apple chicken sausage instead because that is what I had in the house. Make sure you cook the sausage before you brown it if the sausage is not smoked. My husband and teenager gobbled it up! The only recommendation they had was to add more cabbage!

Great soup with ingredients we usually have on hand.

Used smoked turkey sausage. Very good.

We loved this! My husband copied off computer recipe and it was missing the amounts of the ingredients for pepper and cayenne, so I did 1 tsp each! It was spicy and delicious! I served it with Mexican corn bread. Garnished it with sour cream and green onion. We did not share it with anyone! Next time we'll make enough for friends. LOL! Love Chef John, ENJOY.

I made this for my husband during quarantine and he absolutely loved it. He is usually reluctant whenever I say I am going to try a new recipe but he said it was exceptional and he would enjoy having it again. That’s a big plus. Chef John’s recipes never disappoint.

Delicious! Perfect for a cool, rainy day.

Did not have smoked sausage, but i used smoked paprika instead of regular, and it came out boss.

I knew this was going to be good, but WOW! As I’m quarantine cooking, I had to use what I had on hand but I did a pretty good job of coming close to exact ingredients. I only had plain, ol’, regular California paprika and I used spicy smoked kielbasa For four servings, it says 6 oz. of sausage but the kielbasa package is 14 oz. Since I wanted to use the whole package, I doubled the recipe and felt the sausage to soup ratio was kind of light. Also, when I watched Chef John’s video, it really looked like the same amount as I had, using the whole package. In any case, the flavor of this soup is amazing! I’m planning to freeze half to pull out in a couple of weeks when I’m running low on groceries.

This was lovely, and the best soup I've made so far! Wasn't as spicy as I was expecting, but that's OK, because my wife isn't as keen on that as I am. So I did add a little more cayenne than Chef John seemed to in the video (and a pinch of hot pepper flakes). Also added some spinach with the cabbage. It worked out wonderfully!

I made this for my Hungarian husband and he was over the moon! I did add a few slices of chopped Hungarian bacon. Other than that, followed the recipe exactly. It was so AMAZING that I made it again the next night! Perfect comfort food. Thanks Chef John!

Took way longer to peel, chop, and cook than stated (I made triple batch) and when done wasn't sure we liked it but the more we ate, the more we liked it. By the time we got to the bottom of the bowl we about licked it clean. Yum! I used chicken Italian sausage. Sour cream garnish really helps balance the spicy cayenne and vinegar.

Added a little cayenne pepper and and pepper flakes to heat it up a little. But the recipe is great as it is!

This is a very good soup. Though it's not the Traditional Hungarian Potato Soup I was taught by my Grandmother. I'd suggest investing in some real Sweet Hungarian Paprika it's taste is cleaner and sweeter than what you can buy in American Supermarkets. You will also notice it's redder than the kind we can buy in stores. To make it last longer, I keep mine in the freezer. It helps keeps it fresh. There is also smokey and hot Hungarian paprikas, so make sure it says sweet. You can also add some diced green pepper to this recipe and if you use a can of rinsed sauerkraut you'll have Hungarian Sauerkraut Soup. Also leave out the Bay leaf, use apple cider vinegar and no salt needed.. My grandmother told me white vinegar is only good for cleaning up pet messes to keep carpets from staining. So we only use Apple Cider Vinegar or Red wine vinegar in my home. If you'd like your soup on the thicker side the make a rantash (roux) of oil & flour that you slightly brown, take off stove add some crushed garlic. Then add to your boiling soup and stir.

Would make again but would use different sausages. The PC Original Smokies are too hot dog like.

Made the recipe exactly except for adding more garlic (that is just what our house does) and it was so, so good. Thank you so much for such a delicious recipe!

Amazing. I doubled the sausage. In the add a splash of chicken broth step I added 3 cups.

Made it exact to recipe. Awesome!

The only change I made was to use turkey stock instead of chicken broth. I found the cooking times a little off. I will double the sausage next time. The hubby recommended a can of lima beans next time. Served with a wedge of cornbread. The vinegar at the end with the cabbage makes me think sauerkraut.

Best soup ever!. It's in my top 3 soups. I used Portuguese sausage because so easy to find in the grocer store. The aroma in my house was mouth watering. I share this recipe, and Chef John, with everyone.

My House-mate will ask for this soup any time the weather turns chilly, usually I'm happy to oblige, as I love making it & eating it too. But I add a cup of white wine that pairs nicely with whatever sausage I have on hand to make the soup, avoiging the vinegar, & breakfast sage sausage, or grilled mild Italian (still looking for real Hungarian sausage) I don't like anything too "hot" I can't control so I use white pepper instead of black, or cayan. I tried the full recipe the first time & found it not totally to my liking or other ppl & even the dog turned up his nose, so I tweeked it.

I added more cabbage because I had it. Used red wine vinegar because that was in the cabinet next to me. I will do this again. It was exactly what I wanted and what Chef John cooked.

We loved it! The third time of eating, it was as good as, or better than, the first time. Sadly, we finished it on the third meal. We will definitely make it again.

We are under full lock down here in New Zealand. Police enforcing appropriate social distancing, need 2 keep 6 feet from each other. Only can travel to supermarkets, doctors or chemist, everything is closed. Went to get a cabbage but no stock at my local, improvised bought a large bag of undressed col-slaw. Worked a treat. Pureed the base before adding the potatoes and sausage. Taste great.

I made this recipe vegetarian using vegan sausage and mushroom broth and it is delicious! I used red skinned potatoes and they became very creamy but still hold their shape. I also used malt vinegar instead of white vinegar and it gives a great taste to the soup. I was afraid 2 tbsp would be too much vinegar but it is just right. Thanks for the recipe Chef John!

This was really good. Didnt change a think and it was great. Did use lots of sour cream in the end. Very filling. Love Chef John's recipes!

Made it while in quarantine in Greece, it was awesome! Used bouillon cubes to make my own broth and used smoked paprika as it was all I could find here. Any well seasoned kielbasa type sausage I think would be pretty good in this if you cant find a Hungarian sausage. Two thumbs up chef John, the girlfriend and myself approved.

Yes I made it vegan with beyond sausages and veggie broth and vegan butter. Omg! Sooooo good. Yes Yes I would make it again.

from a hungarian,very good recipe,but use Ukrainian sausage. Chef John.

I haven’t been able to find exactly the right sausage due to limited grocery excursions but I’ve used spicy Italian instead and it’s still absolutely delicious. Everything I make by Chef John is amazing!

Everything by Chef John is 5-Star! This was no exception. Made exactly to recipe and it was a winner winner dinner, served with a crusty French bread will warm the heart of any man (or woman).

This soup was awesome! We used regular sausage and smoked paprika, and it still turned out incredible. I used a lot more water/broth than the recipe suggested as well for personal preference. So, so, so warm and comforting!

We love this recipe so much that we make it every second week now, and even our toddler loves it! We live in a remote little town in South Africa and couldn't get anything close to Hungarian sausage, so substitute with Chorizo and it's excellent. Usually serve with a dollop of plain full cream yogurt.

Sadly we did not have any sour cream to mix in before eating. The soup was simply delicious. I will definitely make again when I have sour cream.

Everyone loved this, and it was so quick and easy to make. Thank you, Chef John.

The flavors were amazing! Made it just per recipe and CJ is correct the sour cream evens the flavors out. What am I saying CJ is always right.

At my wife's demand, I prepared this exactly as the the recipe described. And it was delicious! Not sure how I would have changed it. The sour cream was a definite necessity and I put some chopped chives as a garnish.

Made according to the recipe directions with polish sausage as that was what we had available. I will be remaking in the future but skipping the flour and using mashing/pureeing some of the potatoes to get the thicker texture without the flour or enjoying it without doing so.

My family LOVED this soup! I’ll definitely make it again! Made it exactly as the recipe says and wouldn’t change anything.

I haven’t actually made this yet but was going to today. I was wondering if anyone has made it in a instant pot or crock pot and if so what steps did you do differently?

This recipe is great! I also enjoyed the video as he is very thorough and straightforward. I had red potatoes so I used those instead, threw an extra clove of garlic, and an extra pinch of cayenne. I used Hungarian venison sausage.