Ingredients
- 4 potatoes
- 150g Gyulai kolbász (Hungarian sausage)
- 1 tsp caraway seeds
- 4 eggs
- 1 bay leaf
- Salt and pepper
- 1 tbsp paprika cream (e.g., Piros Arany)
- Crème fraîche (tejföl)
- 1 tbsp flour
- A bunch of parsley
- A dash of vinegar
- Spicy pepper sauce (e.g., Erős Pista)
Preparation
Peel the potatoes and cut them into 2x2 cm cubes. Boil the potatoes in a generous amount of water with a pinch of salt, pepper, caraway seeds, and a bay leaf until they are halfway soft. In the meantime, beat the eggs and gradually pour them into the pot with the potatoes, stirring gently. Slice the kolbász into rounds. Add the sausage and the paprika cream to the pot, then let the soup simmer gently for about 20 minutes.
Meanwhile, mix the flour with the crème fraîche until smooth. Remove the soup from the heat and stir in this mixture to thicken it. Season further with finely chopped parsley and a dash of vinegar, then let the flavors meld for a few moments. Finally, add a spoonful of spicy pepper sauce for some extra heat.
Enjoy your meal!
Preparation time: ± 50 min.
