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Hungarian Potatoes

Hungarian Potatoes recipe image
This hearty Hungarian Potato stew is a comforting, rustic dish that captures the essence of Eastern European home cooking. The base of waxy potatoes simmers slowly in a rich, aromatic broth infused with sweet and hot paprika, creating a deep, savory flavor profile. Tender chunks of aubergine absorb the spices, while red peppers add a touch of sweetness and vibrant color. It is a satisfying, wholesome meal that is perfect for cold evenings or family dinners. The dish is naturally vegan and vegetarian, relying on fresh vegetables and robust seasoning rather than heavy creams or meats. It pairs beautifully with crusty bread for soaking up the flavorful sauce or a simple green salad for contrast.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 2237.7
Dietary: Gluten-free, Vegan, Vegetarian
Description
This hearty Hungarian Potato stew is a comforting, rustic dish that captures the essence of Eastern European home cooking. The base of waxy potatoes simmers slowly in a rich, aromatic broth infused with sweet and hot paprika, creating a deep, savory flavor profile. Tender chunks of aubergine absorb the spices, while red peppers add a touch of sweetness and vibrant color. It is a satisfying, wholesome meal that is perfect for cold evenings or family dinners. The dish is naturally vegan and vegetarian, relying on fresh vegetables and robust seasoning rather than heavy creams or meats. It pairs beautifully with crusty bread for soaking up the flavorful sauce or a simple green salad for contrast.
Ingredients
  • 10 milliliter Teaspoon olive oil.
  • 1 lg Onion peeled and chopped.
  • 2 Cloves Garlic, crushed.
  • 1 lg Aubergine diced.
  • 2 Red Peppers de-seeded and
Directions
  1. 1
    Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. 2
    Add the chopped onion and cook until softened and translucent, about 5 minutes.
  3. 3
    Stir in the crushed garlic and cook for 1 minute until fragrant.
  4. 4
    Add the diced aubergine and red peppers, stirring to coat with oil.
  5. 5
    Sprinkle in the paprika and toss to combine, ensuring it doesn't burn.
  6. 6
    Add diced potatoes and enough water or vegetable broth to just cover the vegetables.
  7. 7
    Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are tender.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2237.7kcal
% Daily Value *
Total Fat 250.2g385%
Saturated Fat 35.0g175%
Cholesterol 0.0mg0%
Sodium 3.3mg1%
Total Carbohydrate 6.3g3%
Dietary Fiber 1.7g7%
Sugars 3.2g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original ingredient list omitted potatoes and paprika, which are essential for this dish. Ensure you have roughly 1kg of waxy potatoes and 1-2 tablespoons of Hungarian sweet paprika.

For a richer flavor, you can add a splash of tomato paste or a bay leaf during the simmering process.

This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: hungarian, potatoes, paprika, aubergine, eggplant, peppers, onion, garlic, vegan, vegetarian, stew, eastern european, comfort food, dinner, savory
Read it online: https://www.chefs-mate.com/recipe/hungarian-potatoes-2/