Paprikás Krumpli with Smoky Kolbász and Peppers

Why You’ll Love This Recipe

• Classic Hungarian comfort: plush, waxy potatoes in a paprika-slicked broth with smoky kolbász.
• Pantry-friendly and weeknight-easy, yet dinner-party cozy.
• Foolproof paprika technique for vivid color and deep flavor without bitterness.
• Even better the next day; perfect with crisp, tangy pickles on the side.

Grocery List

• Produce: Waxy potatoes, onions, garlic, Hungarian wax or banana peppers, flat-leaf parsley
• Dairy: Sour cream (optional)
• Pantry: Smoked Hungarian kolbász, sweet Hungarian paprika, hot paprika (optional), caraway seeds, tomato paste, bay leaves, kosher salt, black pepper, pork lard or sunflower oil, low-sodium broth (or use water), dill pickles, crusty bread

Full Ingredients

For the Paprikás Krumpli

• 2.75 lb (1.25 kg) waxy potatoes (Yukon Gold or similar), peeled and cut into 1 to 1.25-inch chunks
• 12 oz (340 g) smoked Hungarian kolbász, sliced 1/2 inch thick on the bias
• 2 tbsp pork lard or sunflower oil
• 2 medium yellow onions (about 12 oz/340 g), finely chopped
• 4 garlic cloves (about 15 g), minced
• 2 Hungarian wax peppers or banana peppers (about 150 g), sliced into 1/2-inch rings (seeded if you prefer milder)
• 2.5 tbsp (about 20 g) sweet Hungarian paprika (édesnemes)
• 1/2 tsp hot Hungarian paprika or cayenne (optional, to taste)
• 1 tsp (2 g) caraway seeds, lightly crushed
• 2 tbsp (30 g) tomato paste
• 2 bay leaves
• 4 cups (1 liter) low-sodium chicken or vegetable broth, or water, warmed
• 2 tsp (10 g) kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

To Serve

• 2 tbsp chopped flat-leaf parsley
• 1/2 cup (120 g) sour cream (optional)
• Dill or vinegar pickles, chilled
• Crusty country bread

Step-by-Step Instructions

Step 1: Prep and warm the broth

Peel and chunk the potatoes into 1 to 1.25-inch pieces. Keep them in a bowl of cold water to prevent browning. Finely chop the onions, mince the garlic, and slice the peppers into rings. Slice the kolbász on the bias. Measure out the spices and tomato paste. Warm the broth (or water) in a small pot over low heat; warm liquid helps preserve paprika’s color and prevents the stew from tightening up.

Step 2: Render and brown the kolbász

Set a heavy Dutch oven or soup pot (5–6 quarts) over medium heat. Add the lard or oil. When shimmering, add the kolbász in a single layer and brown 2–3 minutes per side until lightly crisped and some fat renders. Transfer the sausage to a plate; leave the flavorful fat in the pot.

Step 3: Sweat the onions and bloom aromatics

Add the chopped onions to the pot with a pinch of salt. Cook over medium heat, stirring often, until translucent and pale gold, 8–10 minutes. Add the crushed caraway and garlic; cook 30 seconds until fragrant. Take the pot off the heat to prevent scorching the paprika.

Step 4: Bloom paprika and coat the potatoes

Off heat, stir in the sweet paprika, optional hot paprika, and tomato paste until the onions are brick-red and glossy, about 30 seconds. Add the drained potatoes and the browned kolbász; toss to coat everything evenly in the paprika base.

Step 5: Build the stew

Return the pot to medium heat. Add the bay leaves and sliced peppers. Pour in enough warm broth to just cover the potatoes (about 4 cups/1 liter). Add 2 tsp salt and the black pepper. Bring to a boil, then immediately reduce to a gentle simmer at 190–200°F (88–93°C). Cover partially and cook 25–30 minutes, stirring once or twice, until the potatoes are tender but still hold their shape.

Step 6: Adjust consistency and season

The stew should be brothy but lightly thickened from the potatoes. If it is too thin, simmer uncovered a few more minutes. If too thick, add splashes of warm water. Taste and adjust salt and heat. Remove the bay leaves. Let the pot rest off heat for 5 minutes to settle the flavors.

Step 7: Serve with classic sides

Ladle hot into warm bowls. Sprinkle with chopped parsley. If using sour cream, temper it first: stir a spoonful of hot broth into 2–3 tablespoons sour cream, then dollop on top so it does not curdle. Serve immediately with chilled dill pickles and crusty bread for dipping.

Pro Tips

• Use fresh, high-quality sweet Hungarian paprika (édesnemes). If your paprika smells dull, the stew will taste flat.
• Always stir paprika off heat to bloom without bitterness; add liquid soon after.
• Waxy potatoes are key. Avoid russets, which tend to break down and cloud the broth.
• Warm broth keeps the stew at a steady simmer and maintains a vivid paprika color.
• Season toward the end: smoked kolbász can vary in saltiness and smokiness.

Variations

• Vegetarian smoked version: Omit kolbász. Add 1 tsp smoked paprika and 10 oz (300 g) sliced cremini or oyster mushrooms, seared until browned before the onions.
• With csipetke (pinched noodles): In the last 10 minutes of simmering, add 1/2 cup (75 g) small pinched egg noodles to the pot and cook until tender.
• Egg-finished: Crack 2–4 eggs directly onto the gently simmering stew during the last 4–5 minutes, cover, and poach to desired doneness.

Storage & Make-Ahead

Refrigerate cooled leftovers in an airtight container for up to 4 days; the flavors deepen overnight. Reheat gently on the stovetop over low heat, adding splashes of water to loosen. Freezing is possible for up to 2 months, but potatoes may become softer after thawing. For best texture, you can freeze the base (onions, peppers, spices, kolbász, broth) without potatoes, then add fresh potatoes when you reheat and simmer.

Nutrition (per serving)

Approximate values: 410 calories; 19 g fat; 61 g carbohydrates; 5 g fiber; 11 g protein; 950 mg sodium. Values will vary based on ingredients and salt level of the kolbász and broth.