Sauté the onion: Heat oil or lard in a large pot over medium heat. Add chopped onions and sauté until translucent. Add garlic if using.
Add paprika: Remove the pot from heat briefly and stir in the paprika. This prevents the paprika from burning and turning bitter.
Add vegetables and sausage: Add the diced potatoes, chopped peppers, and tomatoes if using. Stir to coat with paprika. Add sliced sausage at this point if desired.
Add liquid: Pour in enough water or broth to just cover the potatoes. Season with salt and pepper.
Simmer: Cover and simmer over medium-low heat for 20–30 minutes, or until the potatoes are tender. Stir occasionally and check the liquid level—add more water/broth if it’s drying out.
Finish and serve: Adjust seasoning. Some like to add a splash of sour cream before serving for extra creaminess. Serve hot with fresh bread for dipping.
Tips:
For a vegetarian version, skip the sausage.
Using smoked paprika adds a deeper flavor.
Some Hungarian cooks like to add a bit of tomato paste for richness.
If you want, I can also give you a quick 20-minute stovetop version that’s extra flavorful and uses fewer ingredients, perfect for weeknights.
