Hungarian Sausage Stew

Ingredients

• 4 Hungarian sausages (lokolbász) 4 Hungarian sausages (lokolbász)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tablespoons Hungarian sweet paprika 2 tablespoons Hungarian sweet paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup sour cream 1/4 cup sour cream
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sausages and cook until browned on all sides. Remove the sausages from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the diced potatoes, sliced carrots, and diced bell peppers to the pot. Stir well to combine.
4. 4.
   Sprinkle the Hungarian sweet paprika, caraway seeds, salt, and pepper over the vegetables. Stir to coat the vegetables evenly with the spices.
5. 5.
   Add the bay leaf and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes or until the vegetables are tender.
6. 6.
   While the stew is simmering, slice the cooked sausages into bite-sized pieces.
7. 7.
   Once the vegetables are cooked, return the sliced sausages to the pot. Stir in the sour cream, allowing it to melt into the stew and create a creamy texture.
8. 8.
   Simmer for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Remove the bay leaf and adjust the seasoning if needed.
10. 10.
    Serve the Hungarian Sausage Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Hungarian sausages — Look for authentic Hungarian sausages, such as Csabai or Debreceni, to ensure an authentic flavor. If unavailable, you can substitute with any smoked sausage with a similar flavor profile.
• Hungarian sweet paprika — Opt for high-quality Hungarian sweet paprika to achieve the authentic taste. It adds a vibrant red color and a mild, sweet flavor to the stew.

Tips & Tricks

• For a spicier version, use Hungarian hot paprika instead of sweet paprika.
• Serve the stew with crusty bread or Hungarian dumplings (nokedli) for a complete meal.
• If you prefer a thicker stew, you can mash some of the cooked potatoes to create a creamier texture.
• Feel free to add other vegetables like mushrooms or green beans to customize the stew to your liking.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Hungarian Sausage Stew in deep bowls, allowing the rich flavors and vibrant colors to take center stage. Garnish with a sprinkle of fresh parsley for a pop of freshness.

Presentation advice

To enhance the presentation, you can serve the stew in individual bread bowls. Hollow out small round bread loaves, ladle the stew into them, and place the bread lids back on top. This not only adds a unique touch but also allows the bread to soak up the delicious flavors of the stew.