Whether potato soup is ‘sour’ is determined by the optional use of bay leaves or tarragon. They can be made with or without meat.

  • Pork or beef the size of the fist cut into small cubes
  • 5-6 medium sized potato
  • 2-3 full carrots
  • 1 onion
  • 7-9 cups of water, salt
  • 2 tablespoons of oil
  • 2 tablespoons or a little less of flour
  • a pinch of sugar
  • sweet Hungarian paprika
  • vinegar, or vegeta according to taste

Cover the cubed meat and peeled carrots in just enough water to cover. Add salt and boil until te meat is soft. Add the rest of the water. Toss in the cubed potatoes and boil together until the potatoes are soft as w ell. Make roux as described before but this time add sugar to the flour (saute flour in hot oil until light reddish brown, remove from heat, add paprika and little bit of water, mix well and add to soup). Be careful to keep a constant watch on the roux, the addition of sugar speeds up the process, it must be stirred constantly. Remove the roux when ready and add 1 teaspoon of paprika, dilute with cold water and mix, add to soup. At this point, you can add the bay leaves or tarragon. Boil together for 8-10 minutes.

Optional: Add some vinegar before serving. It adds a pleasant tang. Also, 2-3 tablespoons of milk poured into the soup before serving emphasize the taste of the potatoes very well.

“A very thrifty and filling soup. To follow as a second course, a meatless casserolle, something with breadcrumbs, or crepes fit well.”

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