Hungarian Three Coin Spinach Potato Soup

Warm your soul with a hearty bowl of Hungarian Three Coin Spinach Potato Soup—a traditional recipe bursting with robust flavors and rustic charm. This comforting soup combines tender russet potatoes, wilted baby spinach, and smoky slices of sausage, often referred to as "coins," in a velvety broth enriched with paprika, ground caraway, and a touch of heavy cream. The smoky, spiced aroma wafting from the pot will instantly transport you to the cozy kitchens of Hungary. Ready in under an hour and perfect for a cold evening, this soup is hearty enough to be a meal on its own. Garnish with crispy sausage coins and fresh parsley for a vibrant pop of color, and pair it with crusty sourdough bread for a satisfying finish. Perfect for fans of rustic comfort food, this recipe is a must-try for anyone seeking to add a flavorful international touch to their dinner table.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 tablespoons butter
• 1 large, finely diced onion
• 3 minced garlic cloves
• 8 ounces, sliced into thin rounds smoked sausage
• 3 medium, peeled and diced russet potatoes
• 1.5 teaspoons paprika
• 1 teaspoon ground caraway seeds
• 4 cups chicken or vegetable broth
• 6 cups, packed baby spinach leaves
• 0.5 cup heavy cream
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 2 tablespoons, chopped (optional, for garnish) fresh parsley

Directions

Step 1

Melt the butter in a large soup pot over medium heat.

Step 2

Add the diced onion and cook for 5-6 minutes until softened and translucent, stirring occasionally.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the sliced smoked sausage rounds to the pot and cook for 5-6 minutes, stirring occasionally, until they are golden and slightly crispy. Remove a few coins of sausage and set aside for garnish, if desired.

Step 5

Stir in the diced potatoes, paprika, and ground caraway seeds. Mix well to coat the potatoes in the spices.

Step 6

Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes or until the potatoes are tender.

Step 7

Add the baby spinach to the pot and stir until wilted, about 2-3 minutes.

Step 8

Stir in the heavy cream and season the soup with salt and pepper to taste. Simmer for 2-3 additional minutes to let the flavors meld.

Step 9

Ladle the soup into bowls, garnishing with the reserved sausage coins and a sprinkle of fresh parsley, if desired. Serve hot with crusty bread or a side of sourdough for dipping.

Nutrition Facts

Serving size	(1257.0g)

Amount per serving	% Daily Value*
Calories	2048.3

Total Fat 135.1g	0%
Saturated Fat 63.7g	0%
Polyunsaturated Fat 1.1g
Cholesterol 377.5mg	0%
Sodium 5297.7mg	0%
Total Carbohydrate 150.3g	0%
Dietary Fiber 17.4g	0%
Total Sugars 18.8g
Protein 55.3g	0%

Vitamin D 6.7IU	0%
Calcium 348.5mg	0%
Iron 15.0mg	0%
Potassium 4589.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 10.9%

Carbs: 29.5%