Dear Chef John: Please do your version of Stone Soup (th-cam.com/video/trbHdayluLA/w-d-xo.html) You are very comforting and I love your manner of speech it sounds very DelMarVa to me.
My "Dear John" letter - I love this soup, thanks. I also add a cup of chopped carrots and sometimes a cup of cooked beans. This has become one of my quarantine go-to meals for my wife and me. Thanks for sharing.
Sorry to be offtopic but does any of you know a way to log back into an Instagram account? I was stupid lost my login password. I would appreciate any tricks you can offer me!
@@abcd-jk4zb let's be honest, some of them deserve some bashing for being overly toxic and forcing their mindset on others... I personally couldn't care less about what you eat or don't eat :D
Hungarian here. If you can't find Hungarian " csabai kolbasz" sausage, which is what should really be used in this recipe, the next best thing is a nice dry Spanish Chorizo sausage.
Another Hungarian here, I firmly second that recommendation. The main difference between Polish and Hungarian sausage is a sh#t ton of paprika. Also, instead of butter, go full animal style and use lard.
@@stevemonkey6666 We use frankfurters, call virsli in Hungarian, in a similar dish. Paprikas Krumpli, which is more of stew than a soup. My mom and grandmother used a little of both virsli and kolbasz
@@stevemonkey6666 Well, I grew up eating it at least once a month on a sunday and we always used the proper dried, homemade sausage with lots of paprika (the thin ones not the thick ones) which most closely resemble a chorizo but I can imagine households using frankfurter for speed and convenience.
I have to admit, it got me confused for a bit because in my family we call this a cabbage soup or "Frankfurter soup". We do cook something we call as a potato soup (and we have sausages involved, as we are pretty much ought to as Hungarians), but that is somewhat different than this. My only actual criticism is: not enough paprika. Disclaimer: I am from the countryside and we grow our own paprika, so we definitely don't skimp on it and we would use at least twice the amount, maybe more.
@@noob_senpai Yes, the amount of paprika he put in is exactly what all non-Hungarians would use; my American friends are always shocked to see how much we use for flavor. Also, I have never heard of potato soup with cabbage, and I am an old Hungarian... It seems to me a mixture of two recipes..
@@datipadisdick2462 I've never seen/heard of anyone putting tomato paste in this soup, but if you really wanted to add it, who's there to stop you? I'd reduce the amount of vinegar in that case though, since the tomato is already acidic...
Hungarian here (like born, raised, and still living in Hungary) and first of all: this is a fairly accurate recipe (it's never gonna be fully accurate because everyone's mom and grandma, as in nagyi, makes it different) but a couple of notes: we rarely cook with butter or olive oil, sunflower oil or animal lard is the go to (duck fat is especially delicious, but for weekdays it's sunflower oil). For sausage substitution chorizo would be recommended (or any pork sausage that has a shitload of paprika, garlic, and some cumin). My grandma never used cabbage in a potato soup or lebbencs soup, but should a time of need or food shortages would have come I'm pretty sure she wouldn't have shy away from using it to beef up the soup. Also, most Hungarian soups are waaaaay thinner than most "American" soups, so you could omit the flour (but if you want it thicker it's not a sin). And huge YES for the sour cream! (Now forgive me, while I trade some cans of beans for some potatoes with my neighbour, because that's the only thing I miss for this recipe)
Yeah, I agree with everything here. Even though the recipe is slightly different than what I'm used to from my mom, I'd definitely recognize it as Hungarian food. Really authentic content from Chef John.
As a Portuguese who has visited Hungary, what a beautiful country and what good looking people and delicious food! And Portugal is beyond awesome, if I may say so myself, so there...you are welcome gorgeous people.
So you have to trade with your neighbors to get something that you missed to buy? :( Back in the days in my country neighbors used to knock on our door asking for an onion or a garlic with no need to trade with another thing , we also used to send cookies and desserts to each other, not anymore though, now we don't even know their names :(
That is true, but as my wife put it: that was waaay too little sour cream for Hungarian tastes. (but she may be a bit too excessive about sour cream even compared to Hungarian standards)
@@uekiguy5886 "kolbászos krumpli leves" or "kolbászos burgonya leves". Krumpli and burgonya both mean potatoes in hungarian (we have like 10 different word for potatoes).
One of the best things I've made in the last couple of years. When it was finished, I tasted a few spoons full and it was great . . . but the crowning glory was the addition of the vinegar which elevated it to another level or two
"When the going gets tough, the tough make soup." That hit me right in the heart. There will indeed be a lot of dark days ahead, but, gods willing, warm and well-stocked kitchens will help us through. Making magic with food is one of the oldest, most comforting things humans can do. Thank you, Chef John. I'll definitely be trying this dish. Hope you and yours stay safe and well. Blessed be. )O(
The informative comments from the Hungarians in this video are just as wonderful as the video. As a smoked paprika/onion/potato fan I'll definitely be trying this as soon as possible.
My mother was from Debrecen Hungary and she made this soup Exactly this way for my father , hershelf and I when I was growing up in New York City...It was Perfect Comfort Food for a cold winter evening, and even tasted better the next day too !
Ha ha! I agree. I make a lot of soup. Got almost everything to make this except cabbage, however I'm pretty sure cabbage at my grocery store hasn't been completely picked over, yet.
Avery the Cuban-American actually soup is my specialty as an at home mom. The prep takes the longest, but once it’s all in and on simmer, you can relax setting the table and meeting dinner guests. Then once they’re settled in and talking I back French bread from pilsbury, if I don’t feel like making it from scratch and minutes later I can relax garnishing everyone’s dish with scallions on top of the soup bowls and then lay it on top of the center dinner dishes to catch spills and hold the bread for them to dip. It doesn’t take much, yet it’s homemade with love and they appreciate every soup night I cook. Thinking I slaved over a hot stove, when I just touched out the prep work and then simmered and stirred the soup. Plus, soup leaves tons of time if you need to do more in the kitchen. I clean as I go and the more the soup simmers the better the flavors really mix in. This way my kitchen is completely clean and the only cleanup I have is the serving dishes and the dishes eaten out of after. Which, those get popped into the dishwasher so I’m not slaving after dinner while trying to entertain and enjoy my guests. Most just rinse their plates for me and my mom always helps me with packing the leftovers for the fridge and rinsing the serving dish ware for the dishwasher. Anything dish that needs simmer time are the best for home dinner get togethers. Spaghetti bolonaise is also another great dinner dish that will have family and friends begging to do get togethers at your place. Home cooked meals are always healthier to eat and better for the kids as well. My son doesn’t like to eat out. He loves all my soup dishes and home meals. He gets a balanced meal and his behavior is way better as well.
@@TAG77 Yes. It's true that mise en place/prep takes me forever but it truly makes a meal so much more satisfying when everything is fresh and made at home. I'll do my prep hours before I throw the meal together. Invest in some good deli containers to hold everything. Makes prep a jillion times easier.
After bookmarking many of your recipes, I finally made this one. I was so happy to realize I had every single ingredient already in the house. So this was the perfect comforting self-isolation meal. Thanks, Chef John!
I'm not Hungarian, just hungry, but I appreciate the recipe nonetheless, especially this series you're doing of recipes that are simple to make with easy to store ingredients. I think I might actually end up making this!
I love chef john. "That's just you cooking" and "once all those tough decisions have been made" and "stir it anyways, half the fun of making a homemade soup is stirring it once in a while" captures the essence and joys of cooking, and encourages new cooks to being confident and enjoying what they're doing. I feel like it comes from such a genuine and good place that it just makes me happy to watch all these videos. Not even on some old person facebook vibes lol
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I am Hungarian , big fan of the channel. Great recipe as always ! But this time specially close to my heart
i don't know how many times i've heard chef john say "white vinegar - which is generally what we add when we want to increase the acidity of a dish, without adding any additional flavour" almost verbatim... but i appreciate it every time.
I made this yesterday and I was skeptical at first but it turned out delicious. I used andouille sausage (it was what I had) and my family loved it. It was better the next day. Thank you Chef John for all you do😘
Just wanted to say thank you, I tried this and made it for my daughter (who doesn't like soup). She went back for seconds and now wants me to mail her some because she has alergies (her chicken soup). Great soup recipe and easy to follow steps. BTW, it also freezes well, and I used yokon gold potatoes and it was devine!
Made this soup tonight... it's amazing, 10/10. I did use dill pickle brine instead of white vinegar, but otherwise followed the recipe exactly. My wife and kids couldn't get enough of it. Great work!
Back in the 90's, I trained with the German Army, and had sausage\potato soup for lunch one day, and fell in love. I've been searching high and low for it, to no avail. Thanks for this - can't wait to make it.
This is literally my favorite thing to make when I am down to the dregs of my freezer. I have even made it with breakfast sausage, lamb and chicken sausages...whatever I had. Always comes out amazing. Lol used smoked paprika too. Soup made in the spirit and not really the word of the recipe.
Used to go to an eastern European restaurant when I worked in Toronto that served something almost identical except they also added caraway seeds and pretty much put dill and sour cream or shredded hard boiled eggs on everything.. it was awesome.
caraway is very authentic for hungarian food, dill is also used in some dishes, but adding it to everything along with boiled eggs is a russian/slavic thing and it kind of sounds yucky to me :D
I made this recently, and it was excellent! I added more cabbage than called for, and a couple of chopped carrots, but that's just me cooking. I used some smoked paprika in addition to the regular paprika I had on hand, and the smoky taste was perfect. This soup is perfect! I will be making this again and again. Thank you, Chef John!
I had to try this for myself! Amazing dish! The only thing I'd maybe change is substituting the vinegar with fresh lemon juice because I like it a little more sour and enjoy the taste! Cheers!
I married into a Hungarian family & live the food. I am making Szekely Goulash today. Yesterday I made a dozen quarts of lesco & another dozen lekvar. Nothing better than lesco on Hungarian fried potatoes. Well no wait, this soup is outstanding & I lost my recipe for it & then here it is. So glad to have it back & I will be making this again.
I love you for being so real... I’m always a bit embarrassed by how much sour cream I use so I know I’m using the right amount! And it’s so darned good gotta have a second bowl....
For those who don't know who Goose Gossage is, he was a great pitcher for the N. Y. Yankees in the 1970's/80's , you would probably have to be old like me or chef john to know that, unless you are a big baseball sports fan.
FOOD WISHES is one of the WORLDS LEADING COOKING TH-cam CHANNEL. It is amazing to watch your videos. I’m learning a lot from your videos. YOU EVEN INSPIRED ME TO MAKE MY OWN TH-cam CHANNEL to contribute with my skills, and spread my ideas to the world! I regularly post amazing cooking videos in my channel with a different point of view 👍👌
I have a mixed Slavic ancestry, which includes Czech. One of my grandmothers was born in Canada, but had parents from Czechoslovakia. I have Slovakian in my background too. My exposure to Hungarian food, was from someone I used to know. He was from Hungary, and had a Croatian mother. He made chicken paprikish, and it was so good. I also go to a restaurant that serves Czech food. It is amazing.
@@dwaynewladyka577 yes most Czech have Slovak in their ancestry. My mum was born in Slovakia to a Czech mother. She makes a delicious chicken paprikash, so does dad. Its great how the region shares and appreciates food :) so much yummy food all around the world
An awesome and easy feel good recipe. My wife had sauteed cabbage and onions for St Patrick's day and I used the leftovers in the soup along with adding some celery that needed to be used. I also used a combination of smoked, Hungarian, and regular paprika. Also, I had some chicken pesto sausage in the freezer and used it. Soup is fun and easy to fix because of the fexability of increadeants and this is a keeper recipe.
My grandmother used to make something very similar to this and it was sooooo delicious. This definitely brings back those comforting memories of my childhood and it reminds me of how much I miss my grandma. My grandmother wasn't Hungarian, but she made a lot of Hungarian food. Thanks, Chef John, I'm going to make this soup this coming week!
Hey i notice you as a regular viewer and commenter at chef john channel. I just curious, what is the "s" logo beside your channel name? Only a few people i see have that, sometime with green or orange color.
Vendri Muslim, •The “s” logo is a Membership Badge, meaning, you’re a member of a TH-camrs channel. •The color of logo/badge reflects how long you’ve been a member: dark green: new member light green: 1 month yellow: 2 months orange: 6 months pink: 12 months red: 24 months *you can click on the link posted in the description box for all the details on how to become a member. Be well, stay kind and blessings ~
my family (croatian) has been making a similar recipe for decades, except with much less stock/water so its about the consistency of risotto. very filling and warming, perfect for colder days.
Made this tonight for the family. My granddaughters like carrots, so I diced up some and added it to the soup. This was AWESOME! Even my grandson who despises cabbage didn't believe it was cabbage as he scarfed down bowl number 2. This, with the crusty loaf of no-knead bread I made was a huge hit! HOWEVER... my son and daughter-in-law were intent on ruining it by globbing the sour cream on it... yeeeech... bleeech... :-) Thank you Chef John, from the 7 of us! (next time, I need to triple the recipe, not double)
my goodness , I was literally just binge watching some of your videos, then i get notified that u just posted, I am a happy gal, I definitely learn a lot from u..xo
Just made this tonight. It was a big hit with my family. Everyone loved the broth. My youngest daughter loved the cabbage and my son loved drinking the broth! He's been sick the past day or so (just a cold we are pretty sure) and it was great to give him something to warm him up and fill his stomach!
I was in the middle of making Broccoli Cheese Soup when the notification for this came through! #comfortfood =) This will be on next week's menu fo' sho' though.
There was something very satisfying when you mentioned my country in your video. :) yes, we do have very good sausages (kiełbasa) ;) but as I believe in Hungarian sausages you often find paprika, in ours you don't. Anyway, much love from Poland for you, and for our Hungarian brothers. :)
You're right, our sausage contains tons of paprika and garlic, but I've had polish sausage and it's amazing. Much love from Hungary, my polish friend 😊
So I made this for my family twice now. The only changes I have made are that I added celery and carrot while sautéing my onions. I know that is not traditional, but I needed to bulk up my soup :) Good news is that it was TERRIFIC! The second time I made it, I was a tad short on sausage, but had some bacon already cooked in the fridge, so I added that. My family all says this is the best soup I have ever made. Thanks, Chef John!!!!
I'm from Hungary and I love to see "Hungarian" in the title of recipes lol great job, this is a pretty authentic recipe! Normally I'd add cumin if I add cabbage to any dish. The two go hand in hand. :) I also omit the vinegar, I get enough tang from the sour cream. Agreeing with other comments, this is pretty much a fusion between a "Frankfurter soup" (made with wieners and savoy cabbage) and a potato+sausage soup. Both Polish sausage and dry chorizo are good substitutions for the Hungarian sausage, although I found real Hungarian sausage in international food stores from the brand Bende in the United States. 👍
I made this recipe last night. It was just figgin' DELICIOUS. I did add about a half jar of white beans (which I realize is sacrilegious) but it made it even more delicious. Thank you Chef John, for another great recipe!
the great thing about this recipe is that you could use ANY type of sausage available. Polska Kielbasa, Andouille and think italian sausage would be great too.
@@Rusty6450 the point is there is no sausage at all right now. But, my Walmart is getting 4 trucks tonight, so long as the supply chain is still running we'll be OK
@@sms17762000 - I am not a prepper... but do have some different sausages in the freezer. The supply chain has not been interrupted. It is caused by the media hysteria and local people buying MORE than they need. I would bet most of those 'hoarders' purchasing More than they can use will throw out when it goes bad.
don't worry, any sausage works. cheap ones too. we in hungary sometimes use frankfurter and I saw others use debreceni which is very close to what was used in this video.
Oh. My. Goodness. I made this tonight now that the weather is finally out of the 90s. We don't use onions, so I subbed a diced turnip for the onion, and it was heavenly! SOOOO good! I used 2T of Hungarian paprika and 1T of Spanish smoked paprika, and then red wine vinegar at the end because that's what I had. I'm in heaven. The sausage is good, but the veggies are out of this world amazing! Please don't mind me while I have my 3rd bowl.
As a half Hungarian, I agree it could use more paprika, but in the past couple years, _too much_ paprika has started to give me awful heartburn so bad it causes panic attacks. Not fun.
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That's true. Too much paprika can be bad as well. I usually eat HOT smoked paprika, but in moderation.
Every time I put flour in a soup it turns black and scorched to the bottom. So if I do thicken I do it at the end with a slurry added to the soup. Other than that, I would think this is a terrific idea for my family this time of year (winter 2022). That is the main reason I keep coming back to your channel, to get ideas for what to serve my family. If I have the needed ingredients and the time, I watch and learn from you, then I tackle it with confidence. Honestly Chef, Michelle is a lucky woman to have you in her life. If I return as a basset hound, I want to live in your house.
"if you're not slightly embarrassed by how much you're putting on, it's probably not enough"...applies to sour cream, parm and mayo in my book! Thanks for posting Chef John, please keep it up...hang in there everybody💗
"Simmer for 10 more minutes, or until you're happy." Safety Note: if becoming happy is taking a long time, and the soup loses all liquid, turn it off or you'll start a fire and be even less happy.
My grandma was half Hungarian and Jewish and made a potato soup that was pure white. It was mostly just sour cream and milk along with the potatoes with mild seasoning. She called it vissa (pronounced Vi - suh) potato soup. It was very plain. but soooo delcious on a cold winter night.
Nah Spain was facist, Hungary was the one that volunteered to join the Soviet Union. Well, they volunteered after the Russia ambassador brought his 180,000 buddies and a thousand or so tanks with him to Budapest and shot anyone who wouldnt volunteer.
Thank You Chef John! I was looking for something to make for my family tomorrow while I'm off work without dipping into my dry beans stock.... perfect! And I'm gonna make my kids try it! If my wife can find cabbage tomorrow (she works tomorrow) which should be easy, no one's hoarding cabbage. I'll be making this! For those that see this comment years from now.
This looks amazingly delicious and totally comforting ! And while you are simmering this perfectly perfect soup, why not make up a batch of Chef John's Garlic Naan to go with... Nothing wrong with a little cross-cultural experimentation... : ]
Finally, I actually had all of the ingredients to make this soup. Although I used a bag of slaw cabbage. This soup is delicious! I'm renaming this soup "hunker down-40 degrees-have all ingredients soup" Good stuff!
I know this is nothing to do with this recipe, I cooked the sticky pork chop recipe for my family, and I am still being hailed as a miracle worker!! Thanks chef John
I made some but used what I had. pork sausages, sprouts, kale, potatoes, beef stock and smoked paprika My daughter loved it and had to make more. Love from UK, stay safe & well 🌍🤍🖤🤎💙💚💛🧡❤️💜💞
Hey Chef John! US Expat here, coming to you live from Budapest ;P This 100% embodies Hungarian soul food!! It looks delicious! Only 2 critiques I would have as far as "authenticity": Polish sausage is one thing that I have never seen here (and I've looked) and i think it would be a bit too smokey. And you used butter? Lard all the way!! No traditional soup or stew would use butter instead of lard, haha
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Check out the recipe: www.allrecipes.com/recipe/279302/hungarian-potato-and-sausage-soup/
Dear Chef John:
Please do your version of Stone Soup (th-cam.com/video/trbHdayluLA/w-d-xo.html)
You are very comforting and I love your manner of speech it sounds very DelMarVa to me.
My "Dear John" letter - I love this soup, thanks. I also add a cup of chopped carrots and sometimes a cup of cooked beans. This has become one of my quarantine go-to meals for my wife and me. Thanks for sharing.
I've been eating soup for every meal for the past 43 days. I think I might have a problem...
I ran out of crackers!
Sorry to be offtopic but does any of you know a way to log back into an Instagram account?
I was stupid lost my login password. I would appreciate any tricks you can offer me!
@Damari Decker Instablaster :)
The hearty content, the community, the positivity in the comment section. Everything about this channel is the best of TH-cam.
But..there are people bashing vegans unnecessarily.
@@abcd-jk4zb let's be honest, some of them deserve some bashing for being overly toxic and forcing their mindset on others...
I personally couldn't care less about what you eat or don't eat :D
Cursed food pirates!!!
It really is. Chef John is a home cooking treasure.
@@abcd-jk4zb Is that even possible.
Hungarian here. If you can't find Hungarian " csabai kolbasz" sausage, which is what should really be used in this recipe, the next best thing is a nice dry Spanish Chorizo sausage.
Another Hungarian here, I firmly second that recommendation. The main difference between Polish and Hungarian sausage is a sh#t ton of paprika. Also, instead of butter, go full animal style and use lard.
Hungarians I know, including my grandmother, used frankfurters. They seemed to give them the correct taste and texture
@@stevemonkey6666 We use frankfurters, call virsli in Hungarian, in a similar dish. Paprikas Krumpli, which is more of stew than a soup. My mom and grandmother used a little of both virsli and kolbasz
@@stevemonkey6666 Well, I grew up eating it at least once a month on a sunday and we always used the proper dried, homemade sausage with lots of paprika (the thin ones not the thick ones) which most closely resemble a chorizo but I can imagine households using frankfurter for speed and convenience.
I think gyulai would work too. And I'm pretty sure my Dad used some sliced debreceni at one point to make it (it was a desperate time...)
As a Hungarian, I literally just had this dish for dinner before I hopped on youtube and saw the recipe. I approve of the authenticity.
I have to admit, it got me confused for a bit because in my family we call this a cabbage soup or "Frankfurter soup". We do cook something we call as a potato soup (and we have sausages involved, as we are pretty much ought to as Hungarians), but that is somewhat different than this.
My only actual criticism is: not enough paprika. Disclaimer: I am from the countryside and we grow our own paprika, so we definitely don't skimp on it and we would use at least twice the amount, maybe more.
Chef John forgot the kerítesszaggato tho
Do you ever put in tomato paste?
@@noob_senpai Yes, the amount of paprika he put in is exactly what all non-Hungarians would use; my American friends are always shocked to see how much we use for flavor. Also, I have never heard of potato soup with cabbage, and I am an old Hungarian... It seems to me a mixture of two recipes..
@@datipadisdick2462 I've never seen/heard of anyone putting tomato paste in this soup, but if you really wanted to add it, who's there to stop you? I'd reduce the amount of vinegar in that case though, since the tomato is already acidic...
Hungarian here (like born, raised, and still living in Hungary) and first of all: this is a fairly accurate recipe (it's never gonna be fully accurate because everyone's mom and grandma, as in nagyi, makes it different) but a couple of notes: we rarely cook with butter or olive oil, sunflower oil or animal lard is the go to (duck fat is especially delicious, but for weekdays it's sunflower oil). For sausage substitution chorizo would be recommended (or any pork sausage that has a shitload of paprika, garlic, and some cumin). My grandma never used cabbage in a potato soup or lebbencs soup, but should a time of need or food shortages would have come I'm pretty sure she wouldn't have shy away from using it to beef up the soup. Also, most Hungarian soups are waaaaay thinner than most "American" soups, so you could omit the flour (but if you want it thicker it's not a sin). And huge YES for the sour cream! (Now forgive me, while I trade some cans of beans for some potatoes with my neighbour, because that's the only thing I miss for this recipe)
Yeah, I agree with everything here. Even though the recipe is slightly different than what I'm used to from my mom, I'd definitely recognize it as Hungarian food. Really authentic content from Chef John.
As a Portuguese who has visited Hungary, what a beautiful country and what good looking people and delicious food! And Portugal is beyond awesome, if I may say so myself, so there...you are welcome gorgeous people.
So you would go chorizo over say a Polish kielbasa?
So you have to trade with your neighbors to get something that you missed to buy? :(
Back in the days in my country neighbors used to knock on our door asking for an onion or a garlic with no need to trade with another thing , we also used to send cookies and desserts to each other, not anymore though, now we don't even know their names :(
You know, I would add a bit of celery (or celeriac) to this soup. And I truly agree with you, any hot soup is better with sour cream!
"If you are not slightly embarassed by how much you're putting on, it's probably not enough" - You think like a true Hungarian, sir.
I love this comment 😂
That is true, but as my wife put it: that was waaay too little sour cream for Hungarian tastes. (but she may be a bit too excessive about sour cream even compared to Hungarian standards)
Gabor -- What do you call this in Hungarian? Thank you.
@@uekiguy5886 "kolbászos krumpli leves" or "kolbászos burgonya leves". Krumpli and burgonya both mean potatoes in hungarian (we have like 10 different word for potatoes).
@@rensis1621 we're a people of many potatoes
One of the best things I've made in the last couple of years. When it was finished, I tasted a few spoons full and it was great . . . but the crowning glory was the addition of the vinegar which elevated it to another level or two
I'm simple Polish man, I see Hungarian,potato and sausage I press like.
Poland is basically just Hungary with more invasions and less vowels, so you can substitute dishes pretty easily
My Grandmother was from Hungary. Will definitely be trying! Will make me feel close to her, as she passed decades ago. Thank you, Chef John!
John, I've been stirring for three years, but I'm still not happy yet!
You're stirring the wrong soup.
Try counterclockwise
Try keeping your arm still, but moving your body
add more cayenne until you feel happy. Eat enough capscacin and it will either cure your depression or kill you from an overdose so its win/win!
Then you should try swirling.
“You can use olive oil instead of butter, if you want to make this animal-free. So the next step is to add the sausage...”
Vegans can put some extra potatoes to sub for the sausage
He knows what he's saying 🤣🤫
Twss
pretzels713 you could! If you want your soup should have no flavor! *best ornery Jewish grandpa voice*
pretzels713 a more sensical sub would be to caramelize some mushrooms instead. It would bring the umami
"When the going gets tough, the tough make soup."
That hit me right in the heart. There will indeed be a lot of dark days ahead, but, gods willing, warm and well-stocked kitchens will help us through. Making magic with food is one of the oldest, most comforting things humans can do. Thank you, Chef John. I'll definitely be trying this dish. Hope you and yours stay safe and well. Blessed be. )O(
So true, dark winter days ahead, but with Chef John we'll get through it !!
@@unclestuka8543 And we did!
The informative comments from the Hungarians in this video are just as wonderful as the video. As a smoked paprika/onion/potato fan I'll definitely be trying this as soon as possible.
"Simmer another 10 min, or until you're happy" Chef John clearly cares for us during these troubled times!
My mother was from Debrecen Hungary and she made this soup Exactly this way for my father , hershelf and I when I was growing up in New York City...It was Perfect Comfort Food for a cold winter evening, and even tasted better the next day too !
When the going gets tough, the tough makes soup. Well said
Ha ha! I agree. I make a lot of soup. Got almost everything to make this except cabbage, however I'm pretty sure cabbage at my grocery store hasn't been completely picked over, yet.
Avery the Cuban-American actually soup is my specialty as an at home mom. The prep takes the longest, but once it’s all in and on simmer, you can relax setting the table and meeting dinner guests. Then once they’re settled in and talking I back French bread from pilsbury, if I don’t feel like making it from scratch and minutes later I can relax garnishing everyone’s dish with scallions on top of the soup bowls and then lay it on top of the center dinner dishes to catch spills and hold the bread for them to dip. It doesn’t take much, yet it’s homemade with love and they appreciate every soup night I cook. Thinking I slaved over a hot stove, when I just touched out the prep work and then simmered and stirred the soup. Plus, soup leaves tons of time if you need to do more in the kitchen. I clean as I go and the more the soup simmers the better the flavors really mix in. This way my kitchen is completely clean and the only cleanup I have is the serving dishes and the dishes eaten out of after. Which, those get popped into the dishwasher so I’m not slaving after dinner while trying to entertain and enjoy my guests. Most just rinse their plates for me and my mom always helps me with packing the leftovers for the fridge and rinsing the serving dish ware for the dishwasher. Anything dish that needs simmer time are the best for home dinner get togethers. Spaghetti bolonaise is also another great dinner dish that will have family and friends begging to do get togethers at your place. Home cooked meals are always healthier to eat and better for the kids as well. My son doesn’t like to eat out. He loves all my soup dishes and home meals. He gets a balanced meal and his behavior is way better as well.
daphne pearce I agree totally!
@@TAG77 I really enjoyed your comment.😁
@@TAG77 Yes. It's true that mise en place/prep takes me forever but it truly makes a meal so much more satisfying when everything is fresh and made at home. I'll do my prep hours before I throw the meal together. Invest in some good deli containers to hold everything. Makes prep a jillion times easier.
After bookmarking many of your recipes, I finally made this one. I was so happy to realize I had every single ingredient already in the house. So this was the perfect comforting self-isolation meal. Thanks, Chef John!
I'm not Hungarian, just hungry, but I appreciate the recipe nonetheless, especially this series you're doing of recipes that are simple to make with easy to store ingredients. I think I might actually end up making this!
I love chef john. "That's just you cooking" and "once all those tough decisions have been made" and "stir it anyways, half the fun of making a homemade soup is stirring it once in a while" captures the essence and joys of cooking, and encourages new cooks to being confident and enjoying what they're doing. I feel like it comes from such a genuine and good place that it just makes me happy to watch all these videos. Not even on some old person facebook vibes lol
I am Hungarian , big fan of the channel. Great recipe as always ! But this time specially close to my heart
i don't know how many times i've heard chef john say "white vinegar - which is generally what we add when we want to increase the acidity of a dish, without adding any additional flavour" almost verbatim... but i appreciate it every time.
I made this yesterday and I was skeptical at first but it turned out delicious. I used andouille sausage (it was what I had) and my family loved it. It was better the next day. Thank you Chef John for all you do😘
Just wanted to say thank you, I tried this and made it for my daughter (who doesn't like soup). She went back for seconds and now wants me to mail her some because she has alergies (her chicken soup). Great soup recipe and easy to follow steps. BTW, it also freezes well, and I used yokon gold potatoes and it was devine!
Made this soup tonight... it's amazing, 10/10. I did use dill pickle brine instead of white vinegar, but otherwise followed the recipe exactly. My wife and kids couldn't get enough of it. Great work!
That’s so smart!!!
Back in the 90's, I trained with the German Army, and had sausage\potato soup for lunch one day, and fell in love. I've been searching high and low for it, to no avail. Thanks for this - can't wait to make it.
This is literally my favorite thing to make when I am down to the dregs of my freezer. I have even made it with breakfast sausage, lamb and chicken sausages...whatever I had. Always comes out amazing. Lol used smoked paprika too. Soup made in the spirit and not really the word of the recipe.
Used to go to an eastern European restaurant when I worked in Toronto that served something almost identical except they also added caraway seeds and pretty much put dill and sour cream or shredded hard boiled eggs on everything.. it was awesome.
caraway is very authentic for hungarian food, dill is also used in some dishes, but adding it to everything along with boiled eggs is a russian/slavic thing and it kind of sounds yucky to me :D
Literally heaven 😍
@@nuckingfuts4721 booooo 🤭😋
My mom made this way back when growing up in Buffalo. We always ate it with Al Cohen’s rye bread. Thanks for the recipe Chef.
"Half the fun of making a home-made soup is stirring it once in a while". And that's why you're the best!
You just made my favorite soup from my childhood. My mom used Polska Kielbasa.
Welp so did chef John
Barbra Mighall Try Slotkowski Polish Sausage.
That's what I'm using tonight for this recipe. I CAN'T WAIT til it's done. Yum!
His voice is so wholesome and cheery. I want him to read me my textbooks
😁
"Only the pure of heart can make good soup."
-- Ludwig Von Beethoven
I made this recently, and it was excellent! I added more cabbage than called for, and a couple of chopped carrots, but that's just me cooking. I used some smoked paprika in addition to the regular paprika I had on hand, and the smoky taste was perfect. This soup is perfect! I will be making this again and again. Thank you, Chef John!
I had to try this for myself! Amazing dish! The only thing I'd maybe change is substituting the vinegar with fresh lemon juice because I like it a little more sour and enjoy the taste! Cheers!
I married into a Hungarian family & live the food. I am making Szekely Goulash today. Yesterday I made a dozen quarts of lesco & another dozen lekvar. Nothing better than lesco on Hungarian fried potatoes. Well no wait, this soup is outstanding & I lost my recipe for it & then here it is. So glad to have it back & I will be making this again.
I love you for being so real... I’m always a bit embarrassed by how much sour cream I use so I know I’m using the right amount! And it’s so darned good gotta have a second bowl....
Made this for my Thai family and it went down very well.
For those who don't know who Goose Gossage is, he was a great pitcher for the N. Y. Yankees in the 1970's/80's , you would probably have to be old like me or chef john to know that, unless you are a big baseball sports fan.
Just tried it, tastes amazing! Especially when the weather's bad! I just added a little chili and substituted the vinegar with white wine.
FOOD WISHES is one of the WORLDS LEADING COOKING TH-cam CHANNEL. It is amazing to watch your videos. I’m learning a lot from your videos.
YOU EVEN INSPIRED ME TO MAKE MY OWN TH-cam CHANNEL to contribute with my skills, and spread my ideas to the world! I regularly post amazing cooking videos in my channel with a different point of view 👍👌
TastyDS cool that you take initiative, i have seen your video which is amazimg and subbed. Keep up the good work!
Tutorials and Relaxing thanks alot!
Being Czech, we grew up eating many Hungarian dishes, including this. These soups always remind me of my Dad, he is the Soup Master!
I have a mixed Slavic ancestry, which includes Czech. One of my grandmothers was born in Canada, but had parents from Czechoslovakia. I have Slovakian in my background too. My exposure to Hungarian food, was from someone I used to know. He was from Hungary, and had a Croatian mother. He made chicken paprikish, and it was so good. I also go to a restaurant that serves Czech food. It is amazing.
@@dwaynewladyka577 yes most Czech have Slovak in their ancestry. My mum was born in Slovakia to a Czech mother. She makes a delicious chicken paprikash, so does dad. Its great how the region shares and appreciates food :) so much yummy food all around the world
@@LucieSalat My great grandmother was born in Prague. My great grandad came from a village in Slovakia, near the Polish border.
@@dwaynewladyka577 sending you and your family many blessings. Togetherness and understanding keeps us going!
Seeing how much you enjoy this, I think you would also love the Spanish Chorizo & Potato Stew.
I have made this soup at least five times and I love it. And yes I have used a different sausage each time and it keeps working. Love this.
Mmmmm, delicious quarantine content. Thanks Chef John!
An awesome and easy feel good recipe. My wife had sauteed cabbage and onions for St Patrick's day and I used the leftovers in the soup along with adding some celery that needed to be used. I also used a combination of smoked, Hungarian, and regular paprika. Also, I had some chicken pesto sausage in the freezer and used it. Soup is fun and easy to fix because of the fexability of increadeants and this is a keeper recipe.
"When the going gets tough, the tough make soup" best line of the whole video!
My grandmother used to make something very similar to this and it was sooooo delicious. This definitely brings back those comforting memories of my childhood and it reminds me of how much I miss my grandma. My grandmother wasn't Hungarian, but she made a lot of Hungarian food. Thanks, Chef John, I'm going to make this soup this coming week!
3:35
‘... and if you can, try to get all of it in the pot.’
3:41
‘... all of it.’
3:43
‘I said ALL of it!!’
Hey i notice you as a regular viewer and commenter at chef john channel. I just curious, what is the "s" logo beside your channel name? Only a few people i see have that, sometime with green or orange color.
Vendri Muslim,
•The “s” logo is a
Membership Badge, meaning,
you’re a member of a TH-camrs
channel.
•The color of logo/badge reflects how long
you’ve been a member:
dark green: new member
light green: 1 month
yellow: 2 months
orange: 6 months
pink: 12 months
red: 24 months
*you can click on the link posted in the description box for all the details on how to become a member.
Be well, stay kind and blessings ~
my family (croatian) has been making a similar recipe for decades, except with much less stock/water so its about the consistency of risotto. very filling and warming, perfect for colder days.
Chef John has been declared an essential service by the FDA. ;)
Made this tonight for the family. My granddaughters like carrots, so I diced up some and added it to the soup. This was AWESOME! Even my grandson who despises cabbage didn't believe it was cabbage as he scarfed down bowl number 2. This, with the crusty loaf of no-knead bread I made was a huge hit! HOWEVER... my son and daughter-in-law were intent on ruining it by globbing the sour cream on it... yeeeech... bleeech... :-) Thank you Chef John, from the 7 of us! (next time, I need to triple the recipe, not double)
my goodness , I was literally just binge watching some of your videos, then i get notified that u just posted, I am a happy gal, I definitely learn a lot from u..xo
Just made this tonight. It was a big hit with my family. Everyone loved the broth. My youngest daughter loved the cabbage and my son loved drinking the broth! He's been sick the past day or so (just a cold we are pretty sure) and it was great to give him something to warm him up and fill his stomach!
Kent Rawlins the Cowboy cook gave you a mega compliment!!!
Could you link which video of his was that in? I love both of them
leinades 1 m'
@@leinades1 th-cam.com/video/HrqvIzrWKis/w-d-xo.html
There you go
I made this exactly except I didn't have cabbage but had a boatload of Brussels sprouts...it was amazing!!! Thanks John!
I was in the middle of making Broccoli Cheese Soup when the notification for this came through! #comfortfood =) This will be on next week's menu fo' sho' though.
Just made this. Made my Hungarian grandma very happy. Family loved it.
There was something very satisfying when you mentioned my country in your video. :) yes, we do have very good sausages (kiełbasa) ;) but as I believe in Hungarian sausages you often find paprika, in ours you don't. Anyway, much love from Poland for you, and for our Hungarian brothers. :)
You're right, our sausage contains tons of paprika and garlic, but I've had polish sausage and it's amazing.
Much love from Hungary, my polish friend 😊
@@leinades1 I just love the food wishes community, the conversations are so warm!😁
@@lynnwilhoite6194 the foodwishes community loves you too :D
Perfect timing, potatoes, cabbage and sausage are the only things really left at my grocers.
"If you are not slightly embarrassed by how much you're putting on, it's probably not enough"
This is so true!
Marcelo Campos I don’t have any sour cream, dang.
But I do have some cottage cheese.
Chef John strikes again! Wonderfully comforting! Great soup for a cold autumn evening! Thanks!
My Babcia would 'sour' her soups using a splash of jarred pickle juice.
That sounds a neat tip. Thank you.
Stay Safe.
Lol, its funny ive done that without anybody telling me. Glad to know im not crazy.
So I made this for my family twice now. The only changes I have made are that I added celery and carrot while sautéing my onions. I know that is not traditional, but I needed to bulk up my soup :)
Good news is that it was TERRIFIC! The second time I made it, I was a tad short on sausage, but had some bacon already cooked in the fridge, so I added that. My family all says this is the best soup I have ever made. Thanks, Chef John!!!!
I'm from Hungary and I love to see "Hungarian" in the title of recipes lol great job, this is a pretty authentic recipe! Normally I'd add cumin if I add cabbage to any dish. The two go hand in hand. :) I also omit the vinegar, I get enough tang from the sour cream.
Agreeing with other comments, this is pretty much a fusion between a "Frankfurter soup" (made with wieners and savoy cabbage) and a potato+sausage soup. Both Polish sausage and dry chorizo are good substitutions for the Hungarian sausage, although I found real Hungarian sausage in international food stores from the brand Bende in the United States. 👍
cumin = rómaikömény
caraway seeds = köménymag
I don't think you would use cumin in any Hungarian dish :D
Cooking at home and enjoying it with family is definitely a great way to approach this unprecedented situation. Thanks for carrying on, Chef!
CHEF JOHN TO THE RESCUE!!!!! Something new to cook!! Stuck at home and so bored.
I made this recipe last night. It was just figgin' DELICIOUS. I did add about a half jar of white beans (which I realize is sacrilegious) but it made it even more delicious. Thank you Chef John, for another great recipe!
Chef John, I can't even find Jimmy Dean sausage in my grocery store right now.
Homer Thompson bless you honey! The truckers are working ot to re stock the stores
the great thing about this recipe is that you could use ANY type of sausage available. Polska Kielbasa, Andouille and think italian sausage would be great too.
@@Rusty6450 the point is there is no sausage at all right now. But, my Walmart is getting 4 trucks tonight, so long as the supply chain is still running we'll be OK
@@sms17762000 - I am not a prepper... but do have some different sausages in the freezer. The supply chain has not been interrupted. It is caused by the media hysteria and local people buying MORE than they need. I would bet most of those 'hoarders' purchasing More than they can use will throw out when it goes bad.
don't worry, any sausage works. cheap ones too. we in hungary sometimes use frankfurter and I saw others use debreceni which is very close to what was used in this video.
I love this soup on a cold rainy autumn/winter Hungarian evening.
Oh. My. Goodness. I made this tonight now that the weather is finally out of the 90s. We don't use onions, so I subbed a diced turnip for the onion, and it was heavenly! SOOOO good! I used 2T of Hungarian paprika and 1T of Spanish smoked paprika, and then red wine vinegar at the end because that's what I had. I'm in heaven. The sausage is good, but the veggies are out of this world amazing! Please don't mind me while I have my 3rd bowl.
Lol, “simmer until you’re happy.”
Proceeds to burn the house down.
🤣🤣🤣
whatever makes you happy
Instructions unclear. The kitchen is full of smoke, the potted plant is dead and the cat is on fire. But I can’t stop laughing.
I could listen to this voice all day.
As a hungarian, I would add 10 times more paprika, but nice recipe!
As a half Hungarian, I agree it could use more paprika, but in the past couple years, _too much_ paprika has started to give me awful heartburn so bad it causes panic attacks. Not fun.
That's true. Too much paprika can be bad as well. I usually eat HOT smoked paprika, but in moderation.
Sausage-infused butter sounds WONDERFUL!! We could probably stop there, but the soup really does look great.👍 Good health to everyone out there.💟
Why Yes, I'm definitely making this one.
Every time I put flour in a soup it turns black and scorched to the bottom. So if I do thicken I do it at the end with a slurry added to the soup. Other than that, I would think this is a terrific idea for my family this time of year (winter 2022). That is the main reason I keep coming back to your channel, to get ideas for what to serve my family. If I have the needed ingredients and the time, I watch and learn from you, then I tackle it with confidence. Honestly Chef, Michelle is a lucky woman to have you in her life. If I return as a basset hound, I want to live in your house.
“simmer 10 minutes or until ur happy”
damn, i think my soups not gonna be done anytime soon
"if you're not slightly embarrassed by how much you're putting on, it's probably not enough"...applies to sour cream, parm and mayo in my book! Thanks for posting Chef John, please keep it up...hang in there everybody💗
Also gralic. One of the four food groups along with butter, gravy, and cheese.
Mayo is vile, should be a crime against humanity
"Simmer for 10 more minutes, or until you're happy." Safety Note: if becoming happy is taking a long time, and the soup loses all liquid, turn it off or you'll start a fire and be even less happy.
Not for long you won't.
As a Hungarian I can tell that the recipe is good. We love to use much salt, much sour cream + bread is really important.
From my experience it's best if you add the stock at the moment you smell the paprika. That will catch it a peak flavor
If you can't smell the paprika the moment you open the container, you need to buy new paprika.
My grandma was half Hungarian and Jewish and made a potato soup that was pure white. It was mostly just sour cream and milk along with the potatoes with mild seasoning. She called it vissa (pronounced Vi - suh) potato soup. It was very plain. but soooo delcious on a cold winter night.
Spanish paprika! Communism - my Hungarian grandmother spits in your general direction...
Mark723 😂
Hahahahahaha Haaaaaaaaaa 😂
Nah Spain was facist, Hungary was the one that volunteered to join the Soviet Union. Well, they volunteered after the Russia ambassador brought his 180,000 buddies and a thousand or so tanks with him to Budapest and shot anyone who wouldnt volunteer.
🤣🤣🤣🤣🤣🤣
Thank you Chef for continuing to post recipes. A bit of happiness in a weary world.
Thank You Chef John! I was looking for something to make for my family tomorrow while I'm off work without dipping into my dry beans stock.... perfect! And I'm gonna make my kids try it! If my wife can find cabbage tomorrow (she works tomorrow) which should be easy, no one's hoarding cabbage. I'll be making this! For those that see this comment years from now.
"Oil would work if you want this to be animal free" - proceeds to add sausage xD
Sausages can grow on bushes, at least according to my dog who keeps finding hotdogs in the bushes when i walk her past the little league fields.
Oh the ironeeee 😅
Cold and rainy day, perfect for this recipe.
Now thats what I call a Delicious and getting a BIG like from my little Channel ...👍👍..
Absolutely love Chef John... everyone at work just asked who the guy was cooking that sounded so happy!
This looks amazingly delicious and totally comforting ! And while you are simmering this perfectly perfect soup, why not make up a batch of Chef John's Garlic Naan to go with... Nothing wrong with a little cross-cultural experimentation... : ]
Nope.crusty lukewarm 2kg white bread slice only :)
Finally, I actually had all of the ingredients to make this soup. Although I used a bag of slaw cabbage. This soup is delicious! I'm renaming this soup "hunker down-40 degrees-have all ingredients soup" Good stuff!
Great shortcut.
How come every time I go back on the keto diet, Chef John comes out with a dish like this?
I know this is nothing to do with this recipe, I cooked the sticky pork chop recipe for my family, and I am still being hailed as a miracle worker!! Thanks chef John
"Olive oil would be fine if you wanted to be animal free"
*DUMPS IN AN ENTIRE 18" SAUSAGE LINK SLICED UP*
As he damn well should :D
Some people might even say that wasn't enough sausage...
Hungarian food and animal free are VERY far from eachother XD
Boosted98gsx then adds sour cream at the end
And chicken broth.
They make pretty good vegan sausages now, like the Impossible Italian
In Hungary, pork is vegan.
I made some but used what I had.
pork sausages, sprouts, kale, potatoes, beef stock and smoked paprika
My daughter loved it and had to make more.
Love from UK, stay safe & well 🌍🤍🖤🤎💙💚💛🧡❤️💜💞
The immediate click is trending
TH-camrs should be low key happy we’re all stuck home
I just made this. It stands on it's own. Doesn't even need the green onions or sour cream. It's better on it's own. Yum.
Hey Chef John! US Expat here, coming to you live from Budapest ;P This 100% embodies Hungarian soul food!! It looks delicious! Only 2 critiques I would have as far as "authenticity": Polish sausage is one thing that I have never seen here (and I've looked) and i think it would be a bit too smokey. And you used butter? Lard all the way!! No traditional soup or stew would use butter instead of lard, haha
Yepp... All food starts on lard, no butter please! 😁
Making this tomorrow. Without a doubt.
I was skeptical...I mean it didn't have anything special...but my god. It tasted amazing. Thank you Chef John. You've made my dull life delicious
Chef John from FoodWishes.com is the most highly evolved human and that's why *they* won't let us see him
What good is it to see him if your retinas are burned away by his glory?