This soup has the signature Hungarian features of root vegetables and sour cream. Hungarians seem to put sour cream in a whole lots of dishes where you wouldn't expect it. Hungary's cuisine is known for earthy dishes, and this soup has a delightful and savory blend of potatoes, carrots, and dumplings.
It's far from a typical potato soup, but it retains the down-home feel that one would want from a filling and delicious potato soup. Potatoes are really a poor man's food, but that doesn't take away from the yummy taste and the filling effect. Potatoes are so versatile that they can be dressed up for a fancy occasion, eaten baked and plain for the diet conscious, or cooked into a savory soup as in this recipe.
Bubby used to make this soup regularly growing up. Almost every night, really. It was a bit much, but it was so delicious that it didn't really matter. Other kids ate tuna casseroles and meatloaf for dinner, but coming from an ethnic background definitely has its rewards.
The technique here is to create a brown sauce that thickens the soup and makes a hearty meal, but it is easy to execute and worth the fabulous results.
Ingredients for Potato Soup
- 2 Tbsp Oil
- 2 Tbsp Flour
- 8 C Water
- 3 Large Potatoes
- 3 Large Carrots
- Salt and Pepper to Taste
Dumplings:
- 3/4 C Flour
- 1 Egg
- 1/4 Water
- Pinch of salt
Method For Potato Soup
- Heat the oil over medium heat in a large pot. Add the flour to form a roux. Stir continuously until the mixture starts to brown, but before it burns.
- Add a few teaspoons of water, very slowly, or the mixture will curdle. The mixture must remain smooth, so mix slowly and continuously while adding the water.
- Add the rest of the water and heat until boiling.
- Cut the vegetables into large chunks and add to the soup. Cook for 20 minutes.
- Add salt and pepper.
While the vegetable are Cooking, prepare the the dumplings:
- Mix all the ingredients and stir to combine well.
- While the soup is boiling, drop spoonfuls of the mixture into the soup. They will immediately ball up, but they will need to continue cooking for another 10 minutes to be cooked through.
When the soup is ready, place a dollop of sour cream into each bowl. This help cool it off and is a simply delicious addition to the soup.
Experiment with other vegetables. I love putting zucchini in the soup. It's not authentic, but it works. Browning onions in the oil before making the roux adds flavor and is another good addition.
Serve within 2 days of cooking. Can be kept in the freezer for up to one month.
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