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Hungarian Potato And Sausage Soup
January 12, 2021/0 comments/in eat well, freezer cooking, instant pot do not stack meat when freezing meals for the instant pot.
Recipe Summary Hungarian Potato And Sausage Soup
When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.Ingredients | Instant Pot Cooking Times Meat
3 tablespoons unsalted butter
6 ounces smoked Hungarian sausage, sliced into rounds
1 yellow onion, diced
1 teaspoon salt, or more to taste
3 tablespoons all-purpose flour
2 cloves garlic, minced
2 teaspoons Hungarian paprika
5 cups chicken broth, or more to taste
2 cups chopped green cabbage
1 ½ pounds russet potatoes, peeled and cubed
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 bay leaf
2 tablespoons distilled white vinegar
½ cup sour cream, or to taste
2 tablespoons sliced green onion, or to taste (Optional)
Directions
Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.
Olive oil can be used for butter, apple cider vinegar or white wine vinegar can be used for white vinegar, and any paprika can be used in place of Hungarian paprika.
If you can't find Hungarian sausage, use Polish sausage or any other smoked sausage. Use chives, parsley, or dill to garnish the soup instead of green onions, if preferred.
Cut your potatoes into any size you want but pieces should be uniform and small enough to fit on a soup spoon.
Info | Instant Pot Cooking Times Meat
prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
4
Yield:
4 large bowls
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