Summer savory (Satureja hortensis – csombor or borsikafű in Hungarian), which has been growing in our garden for seven years, can be described as a cross between thyme and mint, with a hint of marjoram. It’s the annual cousin to hardy winter savory, both are native to the sunny slopes of the Mediterranean region, though summer savory bears a more mild flavor.
Summer savory a delicate plant with small, light green leaves; it has a sweet and spicy smelling and an intensive peppery flavour. It’s the kind of herb that’s compatible with a wide array dishes. Summer savory is an essential spice of the Transylvanian cuisine, it’s commonly paired with sauerkraut, pork, soups, sauces and sausages.
This potato soup is lighter than the classic Hungarian potato soup, it doesn’t contain roux and smoked sausages, it’s just thickened with a flour-sour cream mixture. Before serving it’s recommended to let the flavours merge for 20-30 minutes.