Soups

Hungarian potato soup with sausage and sour cream

25

Winter is the season for hearty Hungarian dishes. This is an easy soup to make, and its flavour is unique. It has been a favourite in my family for many generations. Hungarian potato soup is not a thick, blended soup. Its just some potatoes cooked in water with paprika sausage and bay leaves. The bay leaves are an important flavour ingredient. Do not omit them. In the end you stir in a light roux with some paprika powder and sour cream and the potato soup is done.

4
Ingredients for 4 people:
· 4-5 medium sized potatoes - peeled and cut into medium sized cubes
· 100 grams of smoked paprika sausage
· 2 bay leaves
· 1 teaspoon of sweet red paprika powder
· 2 tablespoons of sour cream
· 3-4 tablespoons of oil
· 2 tablespoons of flour
· Salt to taste
1. In a pan lightly brown the sliced sausage. When the sausage is lightly browned and rendered of fat, add the cubed potatoes, the bay leaves, salt and 5 cups of water and cover. Keep boiling until potatoes are well cooked (but not too cooked). 2. Roux (to thicken your soup): Heat oil in a pan; add 2 tablespoons of flour, stirring constantly. You need just enough oil to make the consistency of your roux not too thick and not too thin. It should spread out in your pan and bubble a little. After 2-3 minutes of searing, when it starts to brown, take it off the heat, allow to cool and add 1 teaspoon of red paprika powder. Now add some water (or liquid from the soup) to the roux to thin it. Pour this mixture back to your soup pot and bring the soup back to a boil. 3. You can serve it with or without sour cream.
Nutritions

Calories
253

Sodium
979mg
40% DV

Fat
17g
26% DV

Protein
8g
17% DV

Carbs
23g
8% DV

Fiber
3g
13% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV