• 5-6 potatoes1 potato
  • 1 onion
  • salt to taste
  • 7-9 cups water
  • 2 tablespoons of oil for the roux
  • 2 tablespoons flour, for the roux
  • If available, 1 sweet red pepper, cut into slices
  • Parsley
  • Sweet Hungarian paprika
  • Smoked Hungarian bacon (optional)

Boil washed, peeled, and cubed potatoes with the whole onion and red pepper slices, if available. Salt its water. When the potato is softened, the roux can be started. Saute the flour in the oil, until it is an even reddish brown. Remove the pan from the fire and add a half a teaspoon of paprika. Water it down with a cup of cold water and mix thoroughly before adding to the rest of the soup. Sprinkle chopped parsley on the cooked soup.

If using bacon, saute chopped pieces separately and add to the soup when all other steps are completed.

Leave a Reply

Your email address will not be published. Required fields are marked *