Hungarian Carrot and Potato Soup

A dash of extra paprika topping sets the tone for this hearty Hungarian Carrot and Potato Soup. Serve it with some warm dinner rolls for a satisfying family style soup. Use only fine quality paprika for enhanced flavor.  

Hungarian Carrot and Potato Soup

Ingredients:

8 cups chicken or vegetable broth 

1 pound carrots, sliced into bite sized coins

3 potatoes, diced into bite sized pieces

1/2 Vadalia or sweet onion, diced small

1 tablespoon olive oil

1 1/2 tablespoons tomato paste

1 strip lemon zest, no pith, approximately 3 inches long

1 small bay leaf

1/4 teaspoon black pepper

2 1/2 tablespoons paprika, good quality

1/8 pound (2 ounces) of pasta, cooked according to package directions.

3 tablespoons minced parsley

Extra paprika for dusting

 

1.  Add all ingredients, except the pasta and parsley, into a large saucepan and bring to a boil.

2.  Cover and reduce to a medium heat cooking for 20 minutes.

3.  Uncover and reduce to a simmer, when vegetables are tender (to the bite), remove the lemon zest and bay leaf. Add the cooked pasta and parsley, taste and adjust seasoning.

4.  Serve hot with an extra dusting of paprika.

Suggestion:  Serve with warm caraway seed dinner rolls.

Use smoked paprika in smaller amounts for different flavoring.

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