Oma's Hungarian Potato Soup

Mrs. Juliana Huber is Oma to a thriving family of grandchildren and great-grandchildren for whom her traditional Hungarian soup is a must-have on a cold wintry day. It’s pure comfort food.

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Ingredients
30 ml (2 Tbs.) olive oil
2 medium onions, chopped
15 ml (1 Tbs.) sweet Hungarian paprika
1.5 L (6 cups) water
2 medium potatoes, cubed
250 g pkg. Piller's Hungarian Sausage
250 g pkg. Piller's Hot Pepperoni Sausage
8 ml (1½ tsp.) salt
15 ml (1 Tbs.) sour cream
125 ml (½ cup) milk
Salt and pepper, to taste
Dumplings:
1 egg
175 ml (¾ cup) milk
375 ml (1½ cups) flour
2 ml (¼ tsp.) salt
Method

Sauté oil, onions and paprika for 3 minutes or until fragrant. Add water and diced potatoes; bring to a boil. Reduce heat to medium high. As the broth reduces, add more water as needed, Cook for 15 minutes; add whole sausages. For dumplings: In a medium mixing bowl, beat the egg with a fork or whisk. Using a large spoon, stir in the milk, flour, and salt until well combined. Add dumpling dough by the teaspoonful to the simmering soup. Cook until dumplings rise to the surface. Remove sausages and slice. Add milk and sour cream mixture to the soup; add sausage slices. Serve with an added dollop of sour cream, if you wish.