A humble Hungarian potato pot with sweet paprika and sausage, cooked into a warm, red, deeply comforting stew.
15 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the potatoes into large cubes, finely chop the onion, and slice the sausage if using it.
Saute the onion in oil for 6 minutes, then stir the paprika for 30 seconds.
Add the potatoes and cumin and mix for 3 minutes.
Add hot water until it reaches halfway up the potatoes.
Cook the dish over low heat for 24 minutes, until the potatoes soften and bind the sauce.
Add the sausages during the last 5 minutes so they do not cook too long and toughen.
💡 Tip: Cut the potatoes to the same size so they soften at the same time while absorbing the sauce.
🍽️ Serving suggestion: Serve hot with cornichon pickles and bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~321
kcal calories
11
g protein
27
g carbs
19
g fat
5g
Sugar
6.5g
Fiber
447.8mg
Sodium
4.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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