Paprikas Burgonya Paprika Potatoes
Indulge in the rustic warmth of Paprikás Burgonya, or Paprika Potatoes, a comforting Hungarian dish that highlights the bold flavors of sweet and smoked paprika. This one-pot recipe features tender chunks of waxy potatoes simmered in a fragrant base of sautéed onions, garlic, ripe tomatoes, and bell peppers, all enveloped in a luscious, lightly spiced paprika broth. Finished with a sprinkling of fresh parsley, this recipe perfectly balances simplicity and flavor, making it a hearty vegetarian main or a flavorful side dish. Ready in under an hour, Paprikás Burgonya pairs beautifully with crusty bread or meat dishes, embodying the essence of traditional Hungarian cuisine. Perfect for fans of easy comfort food with a global twist!
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Recipe Information
Ingredients
- 1000 g potatoes (waxy variety, e.g. Yukon Gold)
- 2 medium onion
- 3 pieces garlic cloves
- 2 tbsp Hungarian sweet paprika
- 1 tsp smoked paprika (optional)
- 1 medium tomato
- 1 medium bell pepper (red or yellow)
- 3 tbsp fresh parsley
- 500 ml vegetable or chicken stock
- 3 tbsp sunflower oil or lard
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Peel the potatoes and cut them into chunks, approximately 2-3 cm in size. Rinse and set them aside in a bowl of cold water to prevent browning.
Finely chop the onions and garlic. Dice the tomato and bell pepper into small pieces.
Heat the sunflower oil or lard in a large pot over medium heat. Add the onions and sauté until they are soft and translucent, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Remove the pot from the heat momentarily and stir in the Hungarian sweet paprika and smoked paprika (if using). Mix well to combine with the onions and garlic. Be careful not to burn the paprika, as this can make it bitter.
Return the pot to the heat and add the diced tomato and bell pepper. Cook for 5 minutes until the vegetables soften.
Drain the potatoes and add them to the pot. Stir to coat them well in the paprika mixture.
Pour in the vegetable or chicken stock, ensuring the potatoes are just covered. Add the salt and black pepper, then bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the potatoes simmer for 25-30 minutes, or until they are tender and the liquid has slightly thickened.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with freshly chopped parsley. This dish pairs well with crusty bread or as a side to meat dishes.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5445 mg | 237% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 40.3 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 5893 mg | 125% | |
*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.
