Since I’m on the road to recovery from the flu (ugh, it’s been a rough a week—and yes, I did get the flu vaccination!), I thought I’d share a favorite recipe of mine. After a week of broth and veggie soup, I’m ready for something else that has a little more flavor—and kick!
The real name for this dish is paprikás krumpli (pronounced: POP-ree-kahsh KROOM-plee). It’s known as the Hungarian “peasant” dish, yet it is enjoyed at any time of day by everyone in Hungary.
This recipe has been handed down from my Hungarian grandmother (on my dad’s side) and is very easy to make. I learned to cook this at an early age, and it’s only gotten better over time.
The secret ingredient is the paprika. If you can get your hands on Hungarian paprika, it will taste that much better. (Not at all paprika tastes the same.) Whether you like spicy or not-so-spicy, this dish can be adjusted to your taste buds.
2 medium onions (yellow, not sweet); diced
1 red pepper (sliced thin)
1 large tomato (diced)
4-5 large potatoes (Idaho are best)
2 tbsp Hungarian paprika
1-2 tbsp Hungarian hot paprika (adjust to preference)
1 tsp sea salt
½ tsp black pepper
olive oil for sautéing onions
- In a large soup pot, heat oil on medium. When hot, add the diced onions and sauté until golden (usually 10-15 minutes). Stir often.
- Remove from fire and add in the Hungarian paprika. If you like it spicy, add in as much of the Hungarian hot paprika as you like, up to 2 tbsp. Stir until all onions are coated with paprika.
- Add diced tomatoes, sliced peppers, and potatoes. Mix well.
- Add enough water to cover the potatoes.
- Add in sea salt, black pepper and a sprinkling of caraway seeds. Mix well.
- Bring to boil, then simmer for 20-25 minutes.
The paprikás always tastes best the next day when all the juices have soaked into the potatoes, but can be enjoyed immediately.
If you make this dish, please let me know what you think in the comments section below.