Szpajza - Hungarian Potato and Sausage Stew

Ingredients

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 smoked sausages, sliced 4 smoked sausages, sliced
• 4 large potatoes, peeled and cut into chunks 4 large potatoes, peeled and cut into chunks
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 18g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
2. 2.
   Add the sliced sausages to the pot and cook until they are lightly browned.
3. 3.
   Stir in the sweet paprika and caraway seeds, coating the sausages and onions evenly.
4. 4.
   Add the potato chunks to the pot and pour in the chicken or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the potatoes are tender.
6. 6.
   Once the potatoes are cooked through, remove the pot from the heat. Serve the Szpajza hot, garnished with fresh parsley.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized chunks to ensure they cook uniformly.
• Smoked sausages — Opt for high-quality smoked sausages to enhance the smoky flavor of the stew.

Tips & Tricks

• For a spicier version, add a pinch of hot paprika or chili flakes.
• Serve Szpajza with crusty bread to soak up the flavorful broth.
• Feel free to add other vegetables like bell peppers or carrots for extra color and nutrients.
• If you prefer a thicker stew, mash some of the cooked potatoes with a fork before serving.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve Szpajza in deep bowls, allowing the flavors to meld together. Garnish each serving with a sprinkle of fresh parsley for a pop of color and added freshness.

Presentation advice

To enhance the presentation, consider serving Szpajza with a dollop of sour cream on top. The creamy white against the reddish-brown stew creates an appealing contrast.