Creamy Hungarian Potato Stew

Ingredients

• 1 kg (2.2 lbs) potatoes, peeled and cubed 1 kg (2.2 lbs) potatoes, peeled and cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons sweet Hungarian paprika 2 tablespoons sweet Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 500 ml (2 cups) vegetable broth 500 ml (2 cups) vegetable broth
• 250 ml (1 cup) sour cream 250 ml (1 cup) sour cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 48g, 5g
• Protein: 6g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Sprinkle the sweet Hungarian paprika and caraway seeds into the pot, stirring well to coat the onions and garlic.
3. 3.
   Add the cubed potatoes to the pot and pour in the vegetable broth. Season with salt and pepper to taste.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the potatoes are tender.
5. 5.
   Stir in the sour cream, ensuring it is well incorporated into the sauce. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Remove from heat and garnish with freshly chopped parsley.
7. 7.
   Serve hot with crusty bread or Hungarian dumplings.

Treat your ingredients with care...

• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for the best texture in the stew.
• Hungarian paprika — Opt for sweet Hungarian paprika to achieve the authentic flavor profile of the dish.
• Sour cream — Use full-fat sour cream for a rich and creamy sauce.

Tips & Tricks

• For a spicier version, add a pinch of hot Hungarian paprika or cayenne pepper.
• Adjust the thickness of the sauce by adding more or less sour cream according to your preference.
• Allow the stew to rest for a few minutes before serving to allow the flavors to meld together.

Serving advice

Serve the Paprikás krumpli hot, garnished with freshly chopped parsley. Accompany it with a side of crusty bread or Hungarian dumplings to soak up the delicious sauce.

Presentation advice

Present the Paprikás krumpli in a deep bowl, allowing the vibrant red sauce to contrast with the creamy potatoes. Sprinkle some additional paprika and parsley on top for an extra pop of color.