Hungarian Paprika Potatoes Paprikas Krumpli
Discover the hearty comfort of Hungarian Paprika Potatoes, or Paprikás Krumpli, a classic dish that embodies the warm, robust flavors of Hungary. This one-pot wonder pairs tender chunks of potatoes with a rich, smoky sauce infused with smoked and sweet paprika, caraway seeds, and a medley of sautéed onions, garlic, and bell peppers. A juicy hint of tomato enhances the flavor profile, while optional slices of Hungarian sausage add a savory twist for meat lovers. Simmered to perfection, the dish develops a thick, aromatic sauce that clings beautifully to each potato. Ready in under an hour, this comforting stew is perfect for chilly evenings and is easily elevated with fresh parsley, crusty bread, or tangy pickles. Whether you're diving into traditional Hungarian cuisine or seeking a new cozy dinner idea, Paprikás Krumpli is sure to delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 grams Potatoes
- 2 large Onion
- 2 cloves Garlic
- 2 tablespoons Smoked paprika
- 1 tablespoon Sweet paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Caraway seeds
- 1 large Tomato
- 1 medium Red bell pepper
- 3 tablespoons Vegetable oil
- 4 cups Water
- 200 grams Hungarian sausage (optional)
- 2 tablespoons Parsley (for garnish)
Instructions
Peel the potatoes and cut them into medium-sized chunks. Rinse them under cold water and set aside.
Finely chop the onions, mince the garlic, and dice the tomato and red bell pepper into small pieces.
Heat the vegetable oil in a large pot over medium heat. Add the onions and sauté until they are soft and translucent, about 5 minutes.
Stir in the minced garlic, smoked paprika, sweet paprika, and caraway seeds. Cook for 1-2 minutes, stirring constantly, to release the flavors of the spices.
Add the diced tomato and red bell pepper to the pot. Cook until softened, about 5 minutes.
Add the potato chunks to the pot and stir to coat them well with the paprika mixture.
Pour in the water and season with salt and black pepper. Stir well and bring the mixture to a boil.
Lower the heat to medium-low, cover the pot, and let the dish simmer for 30-35 minutes, or until the potatoes are tender and the sauce has thickened.
If using Hungarian sausage, slice it into rounds and add it to the pot during the last 10 minutes of cooking.
Taste and adjust seasoning if necessary. Remove from heat once the potatoes are fully cooked and the flavors are well combined.
Serve hot, garnished with freshly chopped parsley. Optionally, pair with crusty bread or pickles for a traditional Hungarian touch.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6059 mg | 263% | |
| Total Carbohydrate | 293.9 g | 107% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 54.0 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 7599 mg | 162% | |
*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.
