Heat the lard/oil in a large pot. Add the onion and cook until soft and golden.
Stir in the garlic, then add the sausage slices and lightly fry until fragrant.
Remove from heat briefly, stir in the paprika (so it doesn’t burn), then add the tomatoes and peppers. Cook a few minutes until softened.
Add the potato chunks, season with salt, pepper, and caraway seeds, then cover with water or stock.
Add bay leaf (if using). Bring to a boil, then reduce heat and simmer until potatoes are tender (about 25–30 minutes).
Adjust seasoning, remove bay leaf, and serve hot.
Serving tips:
Best enjoyed with crusty white bread to soak up the flavorful paprika broth.
A spoonful of sour cream on top makes it extra creamy.
Some families add hot paprika or chili for a spicier version.
👉 Would you like me to also share a meatless Lenten-style version of paprikás krumpli (without sausage), the way many Hungarian families traditionally prepare it on fasting days?
