Hungarian Potato and Sausage Stew (Kolbász Krumpli)

 Ingredients

1 kg potatoes, peeled and cut into chunks

300 g Hungarian smoked sausage (kolbász), sliced

1 large onion, chopped

2 cloves garlic, minced

2 tablespoons vegetable oil or lard

1 tablespoon sweet Hungarian paprika

1 teaspoon caraway seeds

1 teaspoon dried marjoram

2 tomatoes, chopped

1 green bell pepper, chopped

500–600 ml chicken or vegetable stock

Salt and black pepper, to taste

Fresh parsley, chopped, for garnish

Instructions

Heat the oil or lard in a large pot over medium heat. Add the sliced sausage and cook for 3–4 minutes until lightly browned. Remove and set aside.

Add the chopped onion to the same pot and sauté until soft and golden. Add the garlic and cook for another minute.

Remove the pot briefly from the heat and stir in the Hungarian paprika. This helps prevent the paprika from burning.

Add the potatoes, tomatoes, bell pepper, caraway seeds, and marjoram. Season with salt and black pepper.

Pour in enough stock to almost cover the potatoes. Bring to a boil, then reduce the heat, cover, and simmer for about 20–25 minutes, or until the potatoes are tender.

Return the browned sausage to the pot and simmer for another 5–10 minutes so the flavors combine.

Taste and adjust the seasoning. Sprinkle with fresh parsley before serving.

Serving Suggestion

Serve this hearty Hungarian potato and sausage stew hot with crusty bread and pickles. It makes a comforting and flavorful traditi

onal-style Hungarian me