Hungarian Potato Paprikas
Warm, comforting, and bursting with authentic flavors, Hungarian Potato Paprikás is a hearty one-pot dish that's perfect for cozy dinners. Featuring tender potatoes and carrots simmered in a rich, smoky paprika-infused broth, this traditional Hungarian recipe highlights the bold flavors of sweet and smoked paprika combined with the aromatic depth of sautéed onions and garlic. A touch of tomato paste enhances the savory sauce, while a sprinkle of fresh parsley adds a vibrant, herbaceous finish. Not only does this dish come together in just an hour, but it’s also vegetarian-friendly and can easily be customized with a dollop of sour cream for added creaminess. Whether served solo or alongside crusty bread, Hungarian Potato Paprikás is a flavorful and satisfying comfort food classic you’ll want to make again and again.
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Recipe Information
Ingredients
- 6 large potatoes
- 2 medium onion
- 3 garlic cloves
- 2 tablespoons Hungarian sweet paprika
- 1 teaspoon smoked paprika
- 3 tablespoons vegetable oil
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 2 medium carrot
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional sour cream (for garnish)
Instructions
Peel the potatoes and cut them into bite-sized chunks. Set aside.
Dice the onions and mince the garlic cloves. Thinly slice the carrots.
In a large pot, heat the vegetable oil over medium heat.
Add the diced onions and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Remove the pot from the heat and stir in the Hungarian sweet paprika and smoked paprika. This prevents the paprika from burning and becoming bitter.
Return the pot to the heat and add the tomato paste. Stir to combine.
Add the potato chunks and carrot slices to the pot, stirring to coat them in the paprika mixture.
Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the potatoes and carrots are tender.
Season with salt and black pepper, adjusting to taste.
Before serving, sprinkle the dish with freshly chopped parsley for a pop of color and flavor.
Serve hot, optionally garnished with a dollop of sour cream, and enjoy!
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 28.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4909 mg | 213% | |
| Total Carbohydrate | 499.1 g | 181% | |
| Dietary Fiber | 66.4 g | 237% | |
| Total Sugars | 60.3 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 12954 mg | 276% | |
*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.
