Savanyu Krumpli Leves (Soured Potato Soup)

Today I am sharing you a soup that my husband’s mother sometimes cooks, called savanyu krumpli.

I don’t have pictures-steps for this following soup as it wasn’t me who cooked it but my husband’s mother’s husband * lol * His version is using egg, which my husband’s grandmother never did use egg on hers. So new thing, I learned at the dining table 😉

Ingredients

potatoes, as needed (5 large ones), skinned, cubed
eggs (depending how many people you are serving the soup)
water, enough to cover the potatoes
1 medium size onion, sliced
seasoning powder/bouillon powder, to taste
2 bay leaves
vinegar, as needed
roux

Method

  • Place everything in a pot, including eggs (without shell), but do not stir
  • Bring to boil and cook until potatoes are tender
  • Stir in roux
  • Season and stir in a little vinegar
  • Serve immediately

Roux

  • Heat 2 tbsp little butter/margarine to melt, then quickly stir in 1/4 c flour, followed with enough hot water. Consistency should be like a thick soup/gravy

Bahasa Indonesia – Sop Kentang Khas Hongaria

Kentang secukupnya, bersihkan dari kulit, potong kotak
Telur, secukupnya (tergantung seberapa Anda btuhkan)
Air, secukupnya
1 bawang bombay sedang-besar
Vegeta/Royco, secukupnya
Merica secukupnya
1-2 buah daun bay
Cuka, secukupnya
Roux (liat bawah)

Cara Membuat

Taruh kentang pada panci, beri air secukupnya saja (hingga menutupi kentang)
Tambahkan bawang, daun bay, Vegeta, masak hingga agaklunak
Masukkan telur, tapi jangan diaduk, masak hingga kentang lunak dan telur matang
Buat roux, dengan cara melelehkan sedikit mentega (pakai minyak juga bisa), beri tepung terigu secukupnya, aduk cepat dan tuang air, aduk-aduk
Tuang roux pada kentang, aduk rata
Beri cuka secukupnya, aduk rata, sajikan segera

Savanyu Krumpli Leves

Ingredients

  • potatoes as needed (5 large ones), skinned, cubed
  • eggs depending how many people you are serving the soup
  • water enough to cover the potatoes
  • 1 medium size onion sliced
  • seasoning powder/bouillon powder to taste
  • 2 bay leaves
  • vinegar as needed
  • roux

Instructions

  • Place everything in a pot, including eggs (without shell), but do not stir
  • Bring to boil and cook until potatoes are tender
  • Stir in roux
  • Season and stir in a little vinegar
  • Serve immediately

Roux

  • Heat 2 tbsp little butter/margarine to melt, then quickly stir in 1/4 c flour, followed with enough hot water. Consistency should be like a thick soup/gravy
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