Vegetarian Hungarian Paprikás Vegetable Stew With Dumpli Recipes

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HUNGARIAN PAPRIKA POTATOES (PAPRIKAS KRUMPLI)



Hungarian Paprika Potatoes (Paprikas Krumpli) image

Make and share this Hungarian Paprika Potatoes (Paprikas Krumpli) recipe from Food.com.

Provided by Anthony Gougoutris

Categories     Hungarian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
1 1/2 tablespoons Hungarian paprika
6 large potatoes, diced 3/4 inch (waxy type)
1 small green pepper, diced
1 large tomatoes, peeled and diced
salt and pepper, to taste
water

Steps:

  • In a large saucepan, melt butter and olive oil.
  • Sauté the onions for 5 minutes.
  • Put all of the rest of the ingredients into the pot, just barely covering the potatoes with water.
  • Bring to a boil, then reduce to a simmer.
  • Avoid stirring as much as you can to keep the potatoes from breaking apart.
  • Cook for 30 minutes or until tender.

VEGETARIAN HUNGARIAN PAPRIKáS (VEGETABLE STEW WITH DUMPLI



Vegetarian Hungarian Paprikás (Vegetable Stew With Dumpli image

The recipe below was taught to me but my mom. It is a spicy Hungarian recipe that I love! My grandma used to make this when I was little but she added chicken also. The original recipe contains meat but this is the vegetarian, healthier version.

Provided by gourmandelle

Categories     Low Protein

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 eggs
sea salt, to taste
6 -7 tablespoons whole wheat flour (or more, the consistency has to be a little bit thicker than sour cream)
1 big carrot, sliced
2 onions, chopped
4 capia bell peppers, chopped
1 (400 g) can peeled tomatoes (for the lazy ones, like myself -- )
2 tablespoons whole wheat flour, dissolved in 1 glass of cold water (add flour first, then pour water over it)
1 bunch parsley, chopped
1 teaspoon ground pepper
1 tablespoon sweet paprika
1/2 teaspoon hot paprika
2 tablespoons oil
sea salt, to taste
2 bay leaves

Steps:

  • Dumplings:.
  • Fill one pot with water and bring to a boil.
  • Whisk the egg whites until foamy.
  • Add egg yolks and salt.
  • Sprinkle one tbsp of flour at a time over the whisked eggs and incorporate.
  • When the consistency is creamy you're done.
  • Now the cooking part:.
  • Place a glass filled with cold water right beside you.
  • Take about 1/2 tbsp of dough and slowly place it in the boiling water. The dough will slip off the tablespoon. Don't fill the whole tablespoon because the dumplings will double their size.
  • Dip the tablespoon in the glass with cold water.
  • Repeat the process.
  • Cover with a lid and let them boil over medium heat for 10 minutes.
  • When ready, remove from heat and leave them in the pot until you finish the stew.
  • Stew:.
  • Heat the oil in a large saucepan.
  • Add chopped onion. Sauté for 2-3 minutes.
  • Add chopped peppers and sliced carrots.
  • Add salt, pepper.
  • Pour over 1/2 cup of water. (just enough to cover all ingredients).
  • Cover with a lid and cook for about 10 minutes over medium heat.
  • Add chopped tomatoes, bay leaves and hot and sweet paprika.
  • Cook for another 10 minutes.
  • Add dissolved flour and stir for 2 minutes until incorporated.
  • Remove from heat and add chopped parsley.
  • Add dumplings and stir.
  • Serve!

Nutrition Facts : Calories 150.7, Fat 6.9, SaturatedFat 1.3, Cholesterol 62, Sodium 41.2, Carbohydrate 19.2, Fiber 4.8, Sugar 6, Protein 5.5

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