Recently my Hungarian husband told me he misses Hungarian paprika soup he used to eat as a kid. As an avid paprika lover, I jumped at the opportunity to recreate an authentic soup. I bought lots of original Hungarian paprika from Szeged, and started experimenting.
Living with a Hungarian man meant that I can easily find out if my paprika soup passes the benchmark. Turns out, we found the perfect recipe that reminds him of home and his childhood.
If you love paprika and want to create a super quick and easy Eastern European soup, then this is the recipe for you. And by now, you must know that I love soups as I already made broccoli soup, delicious leek and potato and carrot and ginger amongst others.
What is Hungarian Paprika Soup
Authentic Hungarian paprika soup has potato and paprika in it. My husband tells me it's called paprikás krumplileves in its native language. Which literally translates to paprika potato soup. The secret to a good authentic Hungarian soup is the paprika used. Hungary is famous for its paprika made from fresh peppers grown in the world-famous regions.
Good paprika will have a striking ruby or red colour, an intense flavour and rich aroma. This is the secret to a tasty soup. It's, in fact, the paprika that will give your dish character and will uplift the taste.
If you want your Hungarian paprika soup to stand out, then good paprika is paramount. Another great ingredient is bell pepper. Ideally, you will use a bright red one to help colour your soup even more. Dice it as finely as you can manage it.
The carrot, onion and potato will add to the soup, making it irresistible and hearty.
How to make Hungarian Paprika Soup
To make a traditional paprika soup you will need simple and honest ingredients: potatoes, carrots, onion, garlic, paprika, bell pepper, oil, tomato paste, salt and pepper and sausage. Now, of course, we used vegan sausages to make our dish vegan but you can use any type of sausage you desire. You can either use homemade vegan sausages or purchased vegan hot dogs which taste fantastic in this soup.
Heat up a little oil in a large soup pan. Add the finely diced onion and fry for a few minutes until translucent. Add the garlic and fry for another minute.
Now add the diced potatoes, the sliced carrot and finely diced bell pepper. Mix a couple of times with a wooden spoon. Add the tomato paste, the paprika and salt and pepper to taste.
Top up with 2 litres of water and simmer for 15-20 minutes until the potatoes are cooked and soft. When the potatoes are ready, add the sliced sausages and cook for another 5 minutes.
That's it! Serve with bread on the side and enjoy hot. You can store the soup in the fridge for up to 3 days. Reheat in a small saucepan.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.