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


  1. Heat the oil in a deep soup pot and sauté the onion until translucent.
  2. Add the soy sausage pieces, diced potatoes and stock cubes and cover with 5 cups of water.
  3. Combine the flour, paprika and sugar and gradually mix into the soup so there are no lumps.
  4. Cover with a lid and bring to the boil. Turn down the heat and simmer, half-covered, for 10 minutes, stirring occasionally.
  5. Add the tomato and continue to cook for another 10 minutes, stirring occasionally.
  6. 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.

Serves 4


  • 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