This is a sort-of-soup that's almost a stew. It's simple and very tasty. Filling and good value.
I love potatoes so I really liked this!
The recipe was shared with me by my friend Viktoria and she told me that during her childhood in Hungary it was traditional to eat two courses at main meals, usually starting with a soup - often a vegetable broth or sometimes something more substantial like this.
It's made with a Hungarian dried sausage not available over here, so Viktoria suggested using chorizo or - if you prefer fresh sausage - a Polish sausage that will be more readily available would be similar.
When I told another Hungarian friend that I was making this dish she said her family make it with frankfurters - I might try those next time I make it.
I found that the chorizo was soft as it's added at the same time as the water - this is the correct texture but it was an unusual texture for my palate.
When I make this again (and I will), I might try frying the sausage with the onion and see how that works.
For two, I used:
two potatoes, peeled and diced
one onion
cooking oil
about 1/2 tablespoon sweet paprika (Hungarian if you can get it, or spicy paprika if you prefer)
a piece of dry sausage or frankfurter (just use however much you like!)
a couple of bay leaves (I used dried but I'd like to try it with fresh too)
salt and black pepper
Peel, wash and dice the potatoes, and peel and chop the onion finely.
Heat a tablespoon or so of oil in a saucepan and saute the onion until soft.
Add the paprika and mix in quickly as you don't want the paprika to burn and taste bitter.
Now tip in the diced potatoes, stir to mix and then add enough water to cover.
Slice and add the sausage plus a couple of bay leaves and a little salt and pepper (you can adjust to taste when it's cooked and do bear in mind that the sausage is quite salty.
Cook until potatoes are cooked, around 15 minutes. I deliberately overcooked them a little as I'm with Viktoria on this one and prefer them quite soft in this sort of stew/soup.
Add salt and pepper to taste, and serve!
So simple and really good.
She also shared with me a traditional dish for the second course to follow the paprikas krumpli and as soon as I've made it, I'll add it here too.
In the meantime, let me know what you think of the paprika potatoes!
