Spicy Hungarian Potato Paprikash
Paprikash is a hearty soup served as a main meal. Don’t confuse it with goulash—a thick stew.
- 1 TBSP extra virgin olive oil
- 1 large onion, finely chopped
- 3 soy sausages sliced into 2-cm pieces
- 2 large potatoes, peeled and diced into small cubes
- 2 large (20 g) chicken-style vegetable stock cubes, crumbled
- 2 TBSP plain white flour
- 3 TBSP sweet paprika
- Pinch hot paprika, optional
- 1 tsp sugar
- 1 large ripe tomato, peeled and chopped into small pieces
- 2 cloves garlic, crushed
- 2 TBSP parsley, finely chopped
- ½ cup red wine
- Heat the oil in a deep soup pot and sauté the onion until translucent.
- Add the soy sausage pieces, diced potatoes and stock cubes and cover with 5 cups of water.
- Combine the flour, paprika and sugar and gradually mix into the soup so there are no lumps.
- Cover with a lid and bring to the boil. Turn down the heat and simmer, half-covered, for 10 minutes, stirring occasionally.
- Add the tomato and continue to cook for another 10 minutes, stirring occasionally.
- Add the garlic, parsley and red wine and cook uncovered for another 5 minutes until the alcohol has evaporated. Serve as a main meal with crusty wholegrain bread.
- To remove the skin from the tomato, place in a bowl and pour over boiling water until covered. Keep the tomato submerged for one minute, then remove it from the water—the skin will peel off easily.
Per serve: energy 1358 kJ (324 Cal); protein 13 g; fat 8 g; saturated fat 1 g; cholesterol 1 mg; carbohydrate 48 g; fibre 6 g; calcium 47 mg; iron 4 mg