Ingredients with Measurements:
- 1 pound potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup sour cream
- 2 tablespoons butter
- 1 tablespoon paprika
- 1 teaspoon caraway seeds
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the diced potatoes, paprika, caraway seeds, salt, and pepper. Stir to combine.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce the heat and simmer until the potatoes are tender, about 20-25 minutes.
6. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
7. Return the pot to the heat and stir in the milk and sour cream.
8. Cook over low heat until heated through, about 5 minutes.
9. Adjust seasoning to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Cook over medium heat until boiling, then reduce heat to simmer.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 6g
Substitutions for ingredients:
- Instead of sour cream, you can use Greek yogurt or heavy cream.
- If you don't have caraway seeds, you can use fennel seeds or omit them altogether.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped kale or spinach for extra nutrition.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
Tips and tricks:
- To make the soup creamier, add more milk or sour cream.
- If the soup is too thick, add more broth or water.
- Garnish with chopped parsley or chives for a pop of color.
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 over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of paprika on top.
Garnishes:
Chopped parsley or chives, sour cream, paprika.
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
- If the soup is too thick, add more broth or water.
Food safety advice:
Make sure to cook the soup until the potatoes are tender and the soup is heated through to avoid any foodborne illnesses.
Food history:
Palóc Potato Soup is a traditional Hungarian dish that originated in the Palóc region of Hungary. It is a hearty and comforting soup that is perfect for cold weather.
Flavor profiles:
The soup has a creamy and slightly tangy flavor from the sour cream, with a hint of smokiness from the paprika and caraway seeds.
Serving suggestions:
Serve the soup as a main course for lunch or dinner, or as a starter for a larger meal.
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Region: Hungarian