Paprikás Krumpli: Hungary’s Beloved Potato Stew

Prep Time 15-20 min

Cook Time 40-50 min

Calories 111 kcal/100g

In a country where paprika is a way of life, perhaps no dish expresses Hungarian soul more honestly than paprikás krumpli—the iconic potato stew perfumed with sweet paprika, smoky sausage, and the deep warmth of onions and peppers. This peasant classic is proof that the simplest ingredients, handled with care and tradition, can make a meal worthy of celebration.

A Story from the Fireside

Growing up, paprikás krumpli was my mother’s answer to rainy days and weary travelers. The ingredients were always at hand: potatoes from the root cellar, a thick coil of smoked kolbász sausage hanging in the pantry, and a bright-red tin of paprika never far from reach. I remember the sound of onions sizzling in lard, the way she’d slice the potatoes straight into the pot, and the swirl of paprika painting everything crimson. The stew would bubble slowly as we waited—sometimes impatiently—laughing, playing cards, and letting the savory aroma fill the house. With steaming bowls, still piping hot, we’d gather around the kitchen table, tearing off hunks of bread to chase the last bite of gravy. Paprikás krumpli is not just food; it’s a keepsake of Hungarian warmth, humility, and togetherness.

What Makes Great Paprikás Krumpli?

Hungarian potato stew isn’t about extravagance—it’s about coaxing layers of flavor from the basics. The secret lies in never rushing: gently sweating onions, using the best Hungarian paprika, and letting the potatoes soak up all the spicy, smoky goodness. A few cooks add bell pepper or tomato for fragrance, but every family has its own trick: a splash of lard, a handful of hot pepper, or the surprise of floating csipetke (hand-pinched noodles).

Let’s dive into the most complete and authentic recipe, tips, and serving inspiration!

Ingredients

• 1.5 kg (3.3 lbs) starchy potatoes (Yukon Gold or Russet), peeled and cut into thick chunks
• 250–300 g (9–11 oz) smoked Hungarian sausage (kolbász), sliced
• 1–2 tablespoons lard or sunflower oil
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 2–3 teaspoons sweet Hungarian paprika (plus ½ teaspoon hot paprika, optional)
• 1 green bell pepper, chopped (optional but traditional in many regions)
• 1 ripe tomato, peeled and diced—or 2 tablespoons tomato paste (optional)
• 1–2 bay leaves
• 1 teaspoon salt (or to taste)
• Freshly ground black pepper, to taste
• 1 liter (about 4 cups) water or light chicken broth
• 1 teaspoon caraway seeds (optional)
• 1–2 Hungarian hot wax peppers, sliced (optional, for a spicy kick)
• For the csipetke (“pinched” egg noodles, optional):
• 1 small egg
• 4 heaping tablespoons all-purpose flour
• Pinch of salt

To serve:
Crusty white bread, pickled cucumbers or peppers, extra sausage, and a sprinkle of chopped parsley

Instructions

1. Prepare the Csipetke (optional)

• In a bowl, mix egg, flour, and salt to form a stiff dough.
• Pinch off tiny pieces (size of a bean) and scatter on a floured plate to dry while you make the stew.

2. Sauté the Onions and Sausage

• In a large, heavy-bottomed pot, heat the lard or oil over medium. Add the chopped onions and cook, stirring often, until very soft and golden (8–10 minutes).
• Add the garlic and sausage slices; sauté until the sausage renders its red oil and the garlic is fragrant (about 3 minutes).

3. Layer in the Flavor

• Remove the pot briefly from the heat. Stir in both the sweet and hot paprika (plus caraway seeds if using), mixing well—this prevents the paprika from burning, preserving its vibrant flavor.
• Quickly add the chopped bell pepper and tomato, if using. Return to heat and cook a few more minutes to soften the vegetables.

4. Add Potatoes and Simmer

• Add the potato chunks, bay leaves, salt, and black pepper. Stir well.
• Pour in enough water or broth just to cover the potatoes.
• Bring to a boil, then lower to a simmer. Cover and cook slowly for 25–30 minutes, or until potatoes are nearly tender.

5. Finish and Thicken

• For extra richness, crush a few potatoes on the side of the pot and stir—this thickens the sauce naturally.
• If adding csipetke, drop the tiny dumplings into the simmering stew for the last 10 minutes.

6. Adjust and Serve

• Taste and adjust seasoning, adding more salt, pepper, or paprika as needed. Remove bay leaves.
• Serve hot, with generous slices of bread to mop up the sauce, and pickled vegetables for a tangy counterpoint.

Tips and Variations for the best Paprikás Krumpli

• Potato Matters: Starchy potatoes break down slightly and create a creamy, hearty sauce. Waxy potatoes will stay firmer, but some falling-apart pieces are part of the dish’s velvety texture.
• Sausage Swap: If you can’t find authentic Hungarian kolbász, use a good quality smoked sausage (kielbasa), Spanish chorizo, or even andouille—but the flavor profile will shift.
• Paprika Quality: There is no substitute for Hungarian sweet paprika’s depth and brightness. Always use fresh paprika from a sealed tin.
• Peppers and Tomato: Traditional in many homes, but feel free to skip if you love pure potato flavor.
• Meatless Version: Omit sausage and add more onions and a teaspoon of smoked paprika for a vegan, yet deeply savory, take.
• Leftovers: This stew tastes even better on day two. Gently reheat—add a bit of water if it thickens too much.

Why We Love It

Paprikás krumpli is celebration food for a humble heart: a dish built from pantry staples, transformed through patience and tradition into something deeply satisfying. It doesn’t try to impress with sophistication—instead, it brings people together, warming the coldest evenings and anchoring memories of family, laughter, and second helpings. A bowlful tastes of the Hungarian countryside, smoky kitchens, and the ongoing gift of simple, honest food.

Have you ever made paprikás krumpli, or does your family have a secret twist? Share your stories, tips, and memories in the comments below. There’s always a place at the table for one more!