Hungarian potato soup – Krumplileves
Makes about 4 servings | Approx. 35–40 min cooking time
Ingredients
- 600 g potatoes, peeled and diced
- 1 yellow onion, finely chopped
- 2 tablespoons oil or butter
- 1 bay leaf
- 1 pinch dried marjoram
- 1 tsp salt (adjust to taste)
- 2 tablespoons flour
- 2 garlic cloves, finely chopped
- 2 tsp Hungarian paprika powder
- 1.5 dl sour cream or creme fraiche
- 1 tbsp vinegar (for a slightly sour finish)
- Fresh chopped celery leaves to sprinkle over when serving
Do this:
- Peel and dice the potatoes. Finely chop the onion.
- Place the potatoes in a saucepan with the bay leaf, marjoram, salt and about 1 litre of water. Bring to the boil and simmer until the potatoes are soft.
- Meanwhile, heat the oil or butter in a small frying pan. Sauté the onion until soft and translucent. Add the flour and stir – fry lightly until the mixture turns golden brown.
- Add the garlic and paprika powder, stir and remove from the heat for a moment to avoid burning the paprika. Pour in about 2 dl water and whisk to a smooth sauce.
- Pour the onion sauce over the potatoes and let the soup cook for another 5 minutes. Remove the bay leaf.
- Mix the sour cream with a few spoons of hot soup so that it doesn't curdle, and stir into the saucepan.
- Finish by adding the vinegar for a slightly sour note. Garnish with finely chopped celery.
- Serve immediately – preferably with a good bread on the side.
Tips & variations
- For an even creamier soup, you can blend some of the potatoes and then blend back in for texture.
- If you want a more “meaty” version – add pieces of Hungarian kolbász or crispy fried mangalica szalonna at step 2.
- With strong paprika powder , you can increase the strength slightly for a slightly hotter version.
- The sour finish with vinegar gives a nice Hungarian flavor boost – don't miss it!
Frequently Asked Questions (FAQ)
How long does Krumplileves last in the refrigerator?
Up to 3 days in a tight jar.
Can the soup be made vegetarian?
Yes, omit the meat and use vegetable broth.
What spices are typical in Hungarian soups?
Paprika, marjoram, onion and garlic are classic.
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