🥘 Instructions:
- Heat the oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the sliced sausage and cook for 4–5 minutes until lightly browned and fragrant.
- Stir in the paprika(s) and quickly add the chopped tomato or tomato paste — stir to coat the sausage and onions. (Do not burn the paprika.)
- Add the potatoes, carrots, parsnip, and bell pepper. Season with salt and pepper.
- Pour in enough broth to just cover the ingredients. Bring to a boil, then reduce heat and simmer gently for 25–30 minutes, or until vegetables are tender.
- Taste and adjust seasoning. Simmer uncovered for a few more minutes to thicken slightly if needed.
🍽️ To Serve:
- Ladle into bowls and garnish with fresh parsley.
- Serve with crusty bread or a slice of Hungarian sourdough (kenyér).
- Great with a dollop of sour cream on top for richness.
🔥 Tip:
If you like a bit of tang, you can stir in a splash of apple cider vinegar or add a few slices of pickled pepper toward the end for extra depth.
Would you like a slow cooker version or a printable recipe card?