Instructions
- Base
- Heat lard/oil in a large pot. Add onion and cook until translucent. Stir in garlic.
- Paprika moment
- Remove from heat briefly, stir in paprika (so it doesn’t burn), mix well.
- Build the soup
- Add carrots (if using), potatoes, bay leaf, caraway, salt, and pepper. Pour in water or stock.
- Simmer
- Bring to a boil, reduce heat, and cook 20–25 minutes, until potatoes are tender.
- Optional sausage
- Add sliced kolbász and simmer another 5 minutes for rich flavor.
- Creamy finish
- In a small bowl, mix sour cream with a spoonful of hot soup, then stir back into the pot.
- If you want it thicker, whisk 1 tbsp flour into the sour cream before adding.
- Serve
- Garnish with fresh parsley and enjoy with crusty bread.
👉 Some Hungarian grandmas also add a splash of vinegar or pickle juice at the end for a slightly tangy kick.
Would you like me to also share the csipetke (Hungarian pinched noodle) version of this soup? It’s super traditional!