Dear Chef John: Please do your version of Stone Soup (kzfaq.info/get/bejne/qtiSe8eS3tLZfHU.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 :)

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.

Poland is basically just Hungary with more invasions and less vowels, so you can substitute dishes pretty easily

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

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...)

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...

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

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!

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.

So true, dark winter days ahead, but with Chef John we'll get through it !!

@@unclestuka8543 And we did!

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.

That’s so smart!!!

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 🤭😋

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!

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 KZfaqrs 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 ~

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!

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!

😁

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

Could you link which video of his was that in? I love both of them

leinades 1 m'

@@leinades1 kzfaq.info/get/bejne/ftihqayr172vmac.html

There you go

cumin = rómaikömény caraway seeds = köménymag I don't think you would use cumin in any Hungarian dish :D

*Gives a virtual hug* It's gonna be all right.

SachiniTheHungryPanini you’ll be at least a little happier if you eat the soup... I hope

Cthultystka :’) thank you

Spa-town haha is hope so too!

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.

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.

🤣🤣🤣

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.

Yepp... All food starts on lard, no butter please! 😁

Marcelo Campos I don’t have any sour cream, dang. But I do have some cottage cheese.

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.

Not for long you won't.

Great shortcut.

Nope.crusty lukewarm 2kg white bread slice only :)

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 😅

If you can't smell the paprika the moment you open the container, you need to buy new paprika.

Not really, a paprikás is more of a stew than a soup and is eaten with something on the side. Like noodles, bread or dumpling. What you are thinking about is gulyás (goulash soup).

Nope, nope, this most resembles a "savanyú krumplileves"

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.