Savanyu Burgonyafozelek (Sour Potato)

This traditional Hungarian dish, Savanyu Burgonyafozelek, offers a delightful balance of tangy and creamy flavors. The potatoes are simmered until tender, then enriched with a roux made from lard and flour, creating a silky, slightly thickened base. The addition of sour cream, vinegar, and sugar provides a characteristic sweet-sour profile that cuts through the richness, while fresh parsley adds a bright, herbaceous finish. It is an ideal accompaniment to roasted meats or hearty stews, bringing a rustic, home-style warmth to the table. Simple yet sophisticated, this recipe highlights the humble potato in its most flavorful form.

Cooking Method: Boiling

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 400.1

Dietary: Vegetarian

Description

This traditional Hungarian dish, Savanyu Burgonyafozelek, offers a delightful balance of tangy and creamy flavors. The potatoes are simmered until tender, then enriched with a roux made from lard and flour, creating a silky, slightly thickened base. The addition of sour cream, vinegar, and sugar provides a characteristic sweet-sour profile that cuts through the richness, while fresh parsley adds a bright, herbaceous finish. It is an ideal accompaniment to roasted meats or hearty stews, bringing a rustic, home-style warmth to the table. Simple yet sophisticated, this recipe highlights the humble potato in its most flavorful form.

Ingredients

1 1/2 pound Potatoes
1 ea Bay leaf
1/4 teaspoon Pepper, black
1 teaspoon Salt
3 tablespoon Lard
3 tablespoon Flour, all-purpose
1 small Onions; minced
1/4 cup Sour cream
1/2 tablespoon Sugar, granulated
1 tablespoon Parsley; minced
2 tablespoon Vinegar

Directions

1
Peel the potatoes and cut them into 1/2-inch dice.
2
Place the diced potatoes in a pot with 2 1/2 cups of water, the bay leaf, black pepper, and salt.
3
Bring to a boil, then reduce heat and simmer until the potatoes are half cooked and tender.
4
Meanwhile, in a separate skillet, heat the lard over medium heat.
5
Add the flour and minced onion to the lard, cooking and stirring constantly until the mixture is medium golden brown.
6
Gradually whisk in 1/2 cup of cold water into the roux until smooth and lump-free.
7
Pour the roux mixture into the pot with the partially cooked potatoes.
8
Reduce heat to very low and continue cooking, stirring occasionally, until the potatoes are fully tender and the sauce has thickened.
9
In a small bowl, whisk together the sour cream, sugar, minced parsley, and vinegar until well combined.
10
Stir the sour cream mixture into the pot of potatoes.
11
Heat gently until just simmering; do not boil vigorously to prevent curdling. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 400.1kcal

% Daily Value *
Total Fat 16.4g26%
Saturated Fat 6.5g33%
Cholesterol 7.9mg3%
Sodium 4894.6mg204%
Total Carbohydrate 61.4g21%
Dietary Fiber 11.1g45%
Sugars 5.0g
Protein 7.1g15%

* 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

Variation: Substitute fresh marjoram for the parsley for a different herbal note.

Tip: Ensure the sour cream mixture is whisked smoothly before adding it to the hot potatoes to maintain a creamy texture.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sauce thickens too much.

Keywords: hungarian, potato stew, sour cream, traditional, comfort food, side dish, vegetarian, lard, roux, vinegar, parsley, onion, bay leaf, flour, simmered, creamy, tangy, rustic, home-style, classic

Read it online: https://www.chefs-mate.com/recipe/savanyu-burgonyafozelek-sour-potato/