Today is a rainy dreary day, which in my mind calls for soup.
This is my Hungarian grandma's go-to soup whenever we were home sick, or needed some comfort food. When I made it this time I "beefed" it up a little to make it a whole meal instead of a first course, but it turned out delicious, and I'm here to share the recipe with you!
Ingredients:
5-6 (egg-sized) potatoes
4 1/2 cups water
3/4 cup sour cream
1 tablespoon vegetable oil
1 tablespoon flour
1 tsp salt
1 tsp pepper
Vegeta (a European vegetable spice mix, similar to Mrs. Dash. The amount of this you'll use is very subjective. I like a lot.)
+ optional, but I used them in this time around
1 small onion sautéed in butter
7-8 breakfast-type sausage links fried up in a pan, then cut into chunks
Directions:
1. Fill large pot with the 4 1/2 cups water. Peal and dice potatoes into bite sized pieces, and place in water.
2. Add salt and pepper, and a tbsp of Vegeta.
3. Bring the potatoes to a boil, then reduce to medium heat, and cook until cooked through (can easily stick a fork in the potato.)
4. If adding the sausage and onions, cook up those while the potatoes are cooking.
5. Also during this time, in a small pan on a low/medium heat combine the flour and oil to create a roux, your thickening agent. Heat until the color gets slightly darker, then take off heat.
6. Once the potatoes are cooked through, add the roux to the pot.
7. Measure out your sour cream into a bowl. Ladle some soup broth into the sour cream and combine. Add another ladle, fully incorporate, then pour that into the soup. (Doing it this way will ensure that the sour cream doesn't clump up.)
8. Add your sausage and onions.
9. Taste your soup broth, add more Vegeta if needed.
Serve with some delicious bread (in the pictures you can see my homemade sourdough, yum!), and you're good to go!
This soup stores well in the fridge, and may even be better the next day!
And this is my Mary, the original woman behind this recipe!
She is most dear to my heart. <3
