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Title: Burgonya Leves (Potato Soup)
Categories: Hungarian Soup
Yield: 6 Servings
| 4 | c | Chicken broth |
| 4 | md | Potatoes; peeled and diced |
| 1 | sm | Onion; cut in half |
| 1 | Carrot; finely chopped | |
| 1 | Stalk celery; finely chopped | |
| 1 | Green pepper; cut into 4 pieces, cored and seeded | |
| 2 | tb | Flour |
| 2 | tb | Cold water |
| 3 | tb | Sour cream |
Bring the broth to the boiling point in the saucepan and add the potatoes, onion, carrot, celery and green pepper. Cover and cook over low heat for 20 minutes after the soup has returned to the boiling point. Discard the onion and green pepper. Mix together the flour and water to form a paste. With a spatula, slowly stir in the sour cream and add this mixture to the hot soup. Simmer the soup for another 5 minutes, or until it has slightly thickened and serve in warm bowls.
Source: The Paprikas Weiss Hungarian Cookbook Converted by MMCONV vers. 1.00
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