Paprikás Krumpli
A Hungarian potato stew with sweet paprika, onions, and sour cream. Warm, comforting, and entirely vegetarian with just 7 core ingredients.
- Total time
- 35 min
- Servings
- 4
- Calories
- 287
- Protein
- 6g
Ingredients
- 1.5 lb Potatoes (waxy, such as Yukon Gold)
- 1 large Yellow onion
- 2 tablespoons Sweet paprika
- 2 tablespoons Butter
- 2 cups Vegetable broth
- ½ cup Sour cream
- 2 tablespoons Fresh parsley (optional garnish)
Instructions
- 1
Place each potato on the cutting board and slice lengthwise from end to end, then turn it 90 degrees and slice crosswise to create 3/4-inch cubes — roughly the size of dice, so they cook evenly.
- 2
Cut the onion in half from root to tip, place the flat side down, then slice lengthwise into thin half-moon strips about 1/4-inch wide.
- 3
Measure out 2 tablespoons of sweet paprika into a small bowl so it is ready to add quickly — paprika can burn if it stays in the pan too long.
- 4
Place the large pot on the stovetop, add 2 tablespoons of butter, and turn the heat to medium-high; wait about 60 seconds until the butter is foaming and slides quickly when you tilt the pot.
- 5
Pour the onion slices into the foaming butter and stir constantly for about 4 minutes until the onions turn soft, translucent, and the color of caramel — they should smell sweet and fragrant.
- 6
Sprinkle the 2 tablespoons of paprika over the onions and stir continuously for 30 seconds until the paprika coats all the onions and smells deeply fragrant — this awakens the spice's flavor.
- 7
Pour the 2 cups of vegetable broth into the pot, then add all the potato cubes and stir once to submerge them; turn the heat to medium-high and bring to a boil.
- 8
Watch for the liquid to boil — you will see large bubbles breaking the surface. Once boiling, reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes until the potatoes are fork-tender.
- 9
Remove the pot from the heat and let it cool slightly for 2 minutes so the sour cream will not curdle when added.
- 10
Pour the 0.5 cup of sour cream into a small bowl, then scoop out 1/4 cup of the hot broth from the pot and whisk it into the sour cream until smooth — this tempers the sour cream so it mixes evenly.
- 11
Pour the sour cream mixture into the pot and stir gently for 1 minute until the sauce looks uniform and creamy — do not boil it again or the sour cream may separate.
- 12
Ladle the stew into bowls, dividing the potatoes, sauce, and broth evenly among them.
- 13
If using parsley, tear or chop 2 tablespoons into small pieces and scatter a small pinch over the top of each bowl.
Tools you’ll need
- Cutting board
- Sharp chef's knife
- Large pot (5-quart or larger)
- Wooden spoon or silicone spatula
- Small bowl (for paprika and for tempering sour cream)
- Whisk
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