Krumplileves

Krumplileves Recipe - Traditional Hungarian Potato Soup

Region / culture: Hungary | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Krumplileves, also known as Hungarian Potato Soup, is a hearty and comforting dish that is perfect for a cold winter day. This soup is made with simple ingredients such as potatoes, celery, onions, and sausage, all simmered together to create a flavorful and satisfying meal.

History

Krumplileves has been a staple in Hungarian cuisine for centuries. It is a traditional dish that has been passed down through generations, with each family adding their own unique twist to the recipe. This soup is often served as a main course, accompanied by crusty bread or a side salad.

Ingredients

1 small whole stalk of celery, cut into small pieces, about 2 cups
2 onions, peeled and chopped
2 tbsp chopped parsley leaves
3 tbsp oil (corn or peanut oil)
5 medium potatoes, peeled and cut into small cubes
1 mild pepperoni sausage, cut into 2-inch chunks
0.25 tsp black peppercorns
4 bay leaves
2 qt (1.89 liters) of water
3 tbsp of good white vinegar
6 raw eggs
0.5 pt (237 ml) of sour cream
1 tsp salt (celery and vinegar are naturally salty)

How to prepare

In a soup pot, sauté celery and onions in oil until they become limp.
Add parsley, potatoes, pepperoni chunks, peppercorns, bay leaves, and 2 qt (1.89 liter) of water to the soup pot.
Simmer slowly for at least one hour, until the potatoes are soft.
Add 3 tbsp of vinegar.
Taste the soup and if it lacks salt, add salt to taste.
While the soup is simmering, break 6 raw eggs, one at a time, into the pot.
Space the eggs apart so they can cook to a firm stage without touching each other.
Do not stir the soup!
Serve the soup, eggs, and chunks of sausage in each soup plate.
Put a heaping tablespoon of sour cream in each plate.

Variations

Add chopped carrots or bell peppers for extra color and flavor.
Use chicken or beef sausage instead of mild sausage for a different twist.
Garnish with fresh herbs such as dill or chives for a pop of freshness.

Cooking Tips & Tricks

Be sure to sauté the celery and onions until they are soft and translucent to bring out their flavors.

- Simmer the soup slowly to allow the flavors to meld together and the potatoes to become tender.

- Do not stir the soup once you add the eggs, as this will break them up and create a cloudy broth.

- Taste the soup before serving and adjust the seasoning as needed.

Serving Suggestions

Serve Krumplileves with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Sauté the vegetables before adding the liquid to enhance their flavors.

- Simmer the soup slowly to allow the ingredients to meld together and develop a rich flavor.

Ingredient Substitutions

Use olive oil or vegetable oil instead of peanut oil.

- Substitute chicken or vegetable broth for water for a richer flavor.

Make Ahead Tips

Krumplileves can be made ahead of time and reheated before serving. Store the soup in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Krumplileves in individual soup bowls, garnished with a dollop of sour cream and a sprinkle of chopped parsley.

Pairing Recommendations

Pair Krumplileves with a glass of dry white wine or a light lager beer for a delicious meal.

Storage and Reheating Instructions

Store any leftover Krumplileves in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Krumplileves contains approximately 300 calories.

Carbohydrates

Each serving of Krumplileves contains approximately 30 grams of carbohydrates.

Fats

Each serving of Krumplileves contains approximately 15 grams of fats.

Proteins

Each serving of Krumplileves contains approximately 10 grams of proteins.

Vitamins and minerals

Krumplileves is a good source of vitamin C, potassium, and fiber.

Alergens

This recipe contains eggs and dairy (sour cream), which may be allergens for some individuals.

Summary

Krumplileves is a nutritious and filling soup that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Krumplileves is a classic Hungarian Potato Soup that is hearty, flavorful, and satisfying. This dish is perfect for a cozy night in or a family gathering, and is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

I can still picture the first time I came across this recipe for krumplileves. It was a crisp autumn day, with the smell of fallen leaves in the air and a chill that hinted at the winter to come. I was visiting my dear friend Anna, a Hungarian woman who had moved to America many years ago. As we sat in her cozy kitchen, sipping tea and catching up on old times, she suddenly jumped up and disappeared into her pantry.

When she emerged, she was carrying a tattered old cookbook, its pages yellowed with age and stained with years of use. With a twinkle in her eye, Anna handed me the book and flipped to a page that was marked with an old, faded bookmark. "This is my mother's recipe for krumplileves," she said, her voice soft with nostalgia. "It's a traditional Hungarian potato soup that has been in my family for generations."

As I scanned the ingredients and instructions in the cookbook, I couldn't help but feel a sense of connection to my own roots. My own grandmother had been a wonderful cook, and I had spent many hours in her kitchen, learning the secrets of her delicious recipes. But this was different. This was a taste of Hungary, a culture and cuisine that was new and exciting to me.

Anna saw the look on my face and smiled. "Would you like me to show you how to make it?" she asked. And so, that afternoon, we set to work in her kitchen, chopping potatoes, onions, and carrots, stirring in broth and spices, and letting the soup simmer on the stove until it was thick and fragrant.

As we sat down to eat, the steam rising from our bowls, I took my first bite of krumplileves and was transported back to Hungary. The flavors were rich and comforting, with a hint of paprika and a touch of sour cream to finish. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

Over the years, I continued to visit Anna and make krumplileves with her, soaking up every detail of the recipe and committing it to memory. I experimented with different variations, adding my own twists and tweaks to make it my own. And as I shared the soup with friends and family, they all marveled at the depth of flavor and the warmth it brought to our table.

But it wasn't just the soup itself that I cherished. It was the memories that came with it - of Anna and her kitchen, of laughter and stories shared over steaming bowls of krumplileves. It was a connection to my heritage, a link to a past that I had never known but that now felt as familiar as my own reflection in the mirror.

And so, whenever I make krumplileves now, I think of Anna and her mother and her mother before her, passing down a recipe that has stood the test of time. I think of the love and care that goes into every step of the process, from peeling the potatoes to simmering the broth to serving it up with a dollop of sour cream on top.

I may not have grown up in Hungary, but in my kitchen, with the aroma of krumplileves filling the air and the taste of tradition on my tongue, I feel like I am home. And for that, I will forever be grateful to Anna and her tattered old cookbook, for showing me the way to a piece of my past that I never knew I was missing.