Sauté the onions In a large pot, heat the lard or oil over medium heat. Add the chopped onions and sauté until soft and golden.
Add paprika & garlic Remove the pot from heat (to avoid burning the paprika), stir in the paprika and garlic, then return to the heat immediately. Mix well to coat the onions in the vibrant red paprika.
Add veggies Add the potatoes, tomato, and green pepper, stir to coat in the paprika-onion mix.
Pour in water Add enough water or broth to barely cover the potatoes. Season with salt and pepper.
Simmer gently Cover and simmer over medium-low heat for 25–30 minutes until the potatoes are tender but not falling apart.
Add sausage Add the sliced sausage in the last 10–15 minutes of cooking, so it warms through and flavors the broth.
Serve hot Traditionally served with crusty bread or pickled peppers on the side.
🍽️ Optional Add-ons:
A spoon of sour cream on top (especially if going meatless)
Top with fresh chopped parsley or paprika oil drizzle
Make it vegetarian: skip the sausage and use smoked paprika for depth
💡 Notes:
Hungarian sweet paprika is key — try to use the real deal if you can.
This dish gets even better the next day — leftovers are golden.
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