A delightful twist on the classic Hungarian potato soup, this recipe offers a creamy and flavorful experience.
In a large pot, bring the water to a boil.
Using hot water speeds up the process.
Add the diced potatoes, sliced carrots, chopped celery, quartered onion, and halved green pepper to the pot.
Cut the vegetables evenly for consistent cooking.
Cover the pot and let the vegetables cook until tender, about 20 minutes.
Check the vegetables occasionally to ensure they don't overcook.
Remove the onion and green pepper from the pot and discard.
This step is optional if you prefer a stronger flavor.
In a mixing bowl, combine the flour with a small amount of water to form a smooth paste.
Ensure there are no lumps in the paste for a smooth soup.
Gradually stir the sour cream and the flour paste into the soup.
Add slowly to prevent curdling.
Add the dill and paprika to the soup and stir well.
Adjust the seasoning to your taste.
Simmer the soup for another 5 minutes until slightly thickened.
Stir occasionally to prevent sticking.
Season the soup with salt and black pepper to taste.
Taste the soup before adding salt to avoid over-seasoning.
Serve the soup hot, garnished with a sprig of dill if desired.
Pair with crusty bread for a complete meal.
Nutze unsere App für das beste Erlebnis
