Hungarian Apple Soup

Hungarian Apple Soup

8 Reviews
From: EatingWell Magazine, September/October 2007

This savory apple soup for two gets body from Yukon Gold potatoes and a touch of heat from paprika. Float some cocktail shrimp or a mound of lump crabmeat in each bowl to make it a main course.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons canola oil
  • 1 medium tart apple, peeled and finely chopped
  • ¾ cup diced peeled Yukon Gold potato
  • ⅓ cup finely chopped yellow onion
  • ¼ cup thinly sliced celery, plus leaves for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon dried sage
  • Pinch of paprika, preferably hot Hungarian
  • Freshly ground pepper, to taste
  • 1 14-ounce can reduced-sodium chicken broth
  • 3 tablespoons reduced-fat sour cream


  • Active

  • Ready In

  1. Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes.
  2. Transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 189 calories; 8 g fat(2 g sat); 3 g fiber; 26 g carbohydrates; 5 g protein; 21 mcg folate; 9 mg cholesterol; 10 g sugars; 0 g added sugars; 225 IU vitamin A; 20 mg vitamin C; 41 mg calcium; 1 mg iron; 785 mg sodium; 352 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fruit, 1½ fat

Reviews 8

March 17, 2019
profile image
By: Victoria Haskins
An absolute favorite. Very easy to make and tastes exceptional.
July 19, 2016
profile image
By: EatingWell User
Perfect This was my first time making a pureed soup. Filling and rich and very comforting. Super easy. Used a granny smith apple and cottage cheese instead of sour cream. Also added a LOT more salt and thyme and topped with shredded sharp cheddar. My four year old devoured it! Pros: Easy
July 06, 2015
profile image
By: Mike Schoenbacher
This was wonderful for me. Unfortunately, my audience was not as impressed. To me it tasted like spring. Light and lovely.
October 02, 2013
profile image
By: EatingWell User
Okay. I was born in Hungary and I've lived here since then but I've never met this soup before. But it could be great though I've just thought I write my observation. :)
August 23, 2012
profile image
By: EatingWell User
This was a great combo, except I used a red skinned sweet potato, no oil (softened the onion in the stock). Was delicious, thought I may try topping it with some crisp bacon next time.
March 19, 2011
profile image
By: lmasz
Delicious! This soup was extremely good. Once I got through all the "finely chopping," it was really easy to put together. I used a Golden Delicious Apple and next time will probably just go for the fat-free sour cream. Highly recommend!
February 06, 2010
profile image
By: EatingWell User
WOW!!! This was really good. I thought the combo was a bit unusual, but, decided to try it anyway. Used a Gala apple and left the skin on it and the potato. Blended up nicely. Try it, the soup is really good and creamy.
September 20, 2009
profile image
By: laracroftny
This soup was fantastic! I used a sweet potato, Granny Smith apple, green pepper instead of celery, and fat free sour cream. I also didn't add any extra salt. It blended nicely in the blender (be carfeful of the pressure that builds up), and had a nice creamy texture. I will definitely make this again and again!
More Reviews