Ingredients with Measurements:
- 1 lb. Hungarian sausage, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 6 Hungarian wax peppers, seeded and chopped
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 tsp. paprika
- 1 tsp. caraway seeds
- Salt and pepper, to taste
- 1 tbsp. olive oil
- Sour cream, for serving
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3 minutes.
4. Add the chopped Hungarian wax peppers to the pot and cook for 5 minutes.
5. Add the chicken broth, diced tomatoes, paprika, caraway seeds, salt, and pepper to the pot.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes.
7. Serve the soup hot, topped with a dollop of sour cream and chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium-high heat for cooking the sausage, onion, and garlic; low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- Any type of sausage can be used in place of Hungarian sausage.
- Red or green bell peppers can be used in place of Hungarian wax peppers.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a can of drained and rinsed white beans for added protein.
Tips and tricks:
- Be sure to remove the seeds from the Hungarian wax peppers to avoid making the soup too spicy.
- Serve the soup with crusty bread for dipping.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream and chopped parsley on top.
Garnishes:
- Sour cream and chopped parsley
Pairings:
- Crusty bread and a side salad
Suggested side dishes:
- Side salad
Troubleshooting advice:
- If the soup is too spicy, add more chicken broth to dilute the heat.
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Hungarian wax peppers are a type of chili pepper that originated in Hungary.
Flavor profiles:
- The soup has a spicy and savory flavor profile, with a hint of sweetness from the Hungarian wax peppers.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Hungarian