Hungarian-Inspired Smoked Paprika Sausage and Potato Soup

Hungarian-Inspired Smoked Paprika Sausage and Potato Soup ingredients

• 1 lb ground sausage (pork or beef)
• 1 tbsp olive oil
• 1 large yellow onion
• 1 medium red bell pepper
• 3 cloves garlic
• 2 tbsp tomato paste
• 2 tbsp smoked paprika (sweet or hot)
• 1/2 tsp caraway seeds (optional)
• 5 cups chicken or beef broth
• 1.75 lbs Yukon Gold potatoes
• 1 cup frozen peas
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp fresh dill or parsley, chopped

How to make Hungarian-Inspired Smoked Paprika Sausage and Potato Soup

1. In a large Dutch oven or heavy-bottomed pot, brown 1 lb of ground sausage over medium-high heat, breaking it apart with a spoon until fully cooked and browned. Drain any rendered fat and set the cooked sausage aside.
2. Add 1 tbsp olive oil to the same pot over medium heat. Add the chopped large yellow onion and chopped medium red bell pepper. Sauté for 7-10 minutes, stirring occasionally, until the vegetables have softened.
3. Mince 3 cloves of garlic and add them to the pot. Cook for 1 minute until fragrant, taking care not to burn the garlic.
4. Stir in 2 tbsp tomato paste, 2 tbsp smoked paprika, and 1/2 tsp caraway seeds (if using). Cook for 2-3 minutes, stirring constantly, to toast the spices and deepen their flavor.
5. Gradually pour in 5 cups chicken or beef broth, scraping the bottom of the pot with a spoon to release any browned bits. Bring the liquid to a gentle simmer.
6. Peel and dice 1.75 lbs Yukon Gold potatoes into 3/4-inch cubes. Add the diced potatoes and the cooked ground sausage back into the pot. Stir well to combine.
7. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the potatoes are very tender. Stir occasionally to prevent sticking.
8. Stir in 1 cup frozen peas and continue to cook for another 3-5 minutes, until the peas are heated through and vibrant green. Taste and season with 1.5 tsp salt and 1/2 tsp black pepper, adjusting as desired.
9. Ladle the Hungarian-inspired smoked paprika sausage and potato soup into bowls. Serve with a dollop of 1/2 cup sour cream and a sprinkle of 2 tbsp fresh chopped dill or parsley on top of each serving.

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