Hungarian Potato and Sausage Soup
When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.
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Recipe Summary
Ingredients
Directions
Chef's Notes:
Olive oil can be used for butter, apple cider vinegar or white wine vinegar can be used for white vinegar, and any paprika can be used in place of Hungarian paprika.
If you can't find Hungarian sausage, use Polish sausage or any other smoked sausage. Use chives, parsley, or dill to garnish the soup instead of green onions, if preferred.
Cut your potatoes into any size you want but pieces should be uniform and small enough to fit on a soup spoon.