This hearty satisfying stew dish has the flavours of Hungarian spices that makes it oh so delicious. The sausage has a hint of heat, and the healthy vegetables, heirloom cherry tomatoes and herbs gives this dish colour, texture and a lovely fresh flavour.
When you start feeling that summer season is coming to an end with an autumn chill in the air and comfort food comes directly to mind. This recipe was created with the fresh local vegetables I had in my refrigerator and recently purchased the Hungarian sausage. By combining these ingredients with Hungarian paprika and maintain a clear broth was a perfect combination for this recipe, this time of the year. Hungarian dishes often add sour cream and a flour mixture to thicken to create a creamy sauce. It was satisfying, and or so delicious when you combine the delicious flavours of Hungary. I have to say it was a hit!
This recipe is an easy one, all the ingredients are made in one pot. You can easily substitute your choice of vegetables, for example squash, zucchini, carrots or sweet potato.
Hungarian stews go back as far as the 9th century when the shepherds would set out with their flock and prepare their meal over a open fire. They would often make a stew dish as they were hearty, satisfying, flavourful and inexpensive. All that would require is homemade crusty bread to accompany a stew meal. There are many variations of Hungarian stews that include paprika as a base spice, with a choice of meat and whatever vegetables they had on hand. I don’t think I have ever tasted a Hungarian stew I didn’t like. They are all so delicious and satisfying.
RECIPE INGREDIENTS AND TIPS
Kolbasz/sausage: I used a mild Hungarian sausage that was made locally, and keep in mind this sausage is not dense; the meat is ground larger so not fine ground like most sausages, and it can easily fall apart so that’s why I suggest to first pan fry it and then cut it, and return it back into the pan; you can substitute for other sausages, such as chorizo, and other spicy sausages
Extra virgin olive oil: was my choice, and since the sausage has some fat in it, you only need very little oil; vegetable oil can be substituted
Onions: cooking onions adds lots of flavour and are excellent source of antioxidants and loaded with nutrients
Peppers: I suggest to use coloured peppers for this recipe as they are sweet and flavourful; peppers are rich in Vitamin C, E and beta-carotene, and rich in antioxidants
Potatoes: I used Yukon gold and they are perfect for stews and soups; they don’t get mushy; potatoes are high in fiber and an excellent source for preventing heart disease and keep blood sugar levels in check
Heirloom Cherry Tomatoes: adding these delicious sweet cherry tomatoes when they are in season, adds beautiful vibrant colours and sweetness to this stew, other options are cutting 2-3 tomatoes into the stew
Paprika: I used Edes Anna’s Raw Paprika paste, or you can use Piros Arany sweet paprika paste. You can easily substitute with sweet paprika; this is another spice loaded with nutrients and reduces inflammation and helps to prevent cancer
Stock: I added chicken stock, however, a vegetable stock could also be used as a replacement
Herbs: thyme adds enough flavour, and doesn’t overpower; add dill at the end for a fresh citrus flavour
Seasoning: Himalayan salt and fresh ground pepper
HOW TO MAKE THIS DELICIOUS RECIPE
Heat olive oil in a large skillet or cast iron pot over medium heat, and add the sausage links and brown on both sides. Remove from heat, and cut into ½ inch slices. Return to skillet and cook for 3-4 minutes until crispy. Transfer to a plate.
Add onions, and peppers and sauté for about 4-5 minutes, until the onions and peppers start to become tender. Then add garlic, and stir in paprika paste or paprika to coat and cook for another 2-3 minutes. Stir in potatoes and then add sausage, chicken stock, salt and pepper. Simmer with lid slightly on for about 10-12 minutes.
Final cooking process, add heirloom cherry tomatoes and thyme. Cook for another 15 minutes until the potatoes are tender. Adjust seasoning at this time is required.
Stir in 2 tablespoons of chopped dill, and use the remaining to garnish. Serve while hot with crusty bread. Enjoy!
WHY MAKE THIS RECIPE....
- AN EASY ONE-POT MEAL
- USING SEASONAL INGREDIENTS
- HEARTY AND COMFORTING
- EASY RECIPE TO SUBSTITUTE INGREDIENTS
- A PERFECT WEEKNIGHT MEAL FOR THE FAMILY
- DID I NOT MENTION…..IT IS SOOO DELICIOUS
SUBSTITUTES for this recipe can be very easily done. Other vegetables options are carrots, celery, green cabbage, sweet potatoes, cauliflower to name a few.
Garnish with dill and chopped parsley if you so desire. Serve in bowls and cozy up with this hearty Hungarian stew!:)
If you have never had Hungarian Kolbasz, I highly recommend it. It has so much flavour with the fresh garlic and often times sweet and hot paprika are added. Most of the mild kolbasz has a slight spiciness to it and the hot kolbasz is hot, so just beware when you buy it. You can find this sausage at most European deli’s.
One-Pot Hungarian Kolbász Stew with Peppers, Tomatoes and Potatoes
Equipment
- Cast iron pot or skillet
Ingredients
- 2 tbsp extra virgin olive oil
- 2-7 inch links of Hungarian Kolbász
- 1 medium onion, cut into 1/8 pieces
- 1 1/2 coloured peppers, yellow, orange, red
- 1 clove garlic, minced
- 1 tsp sweet paprika paste (can substitute to 1 tsp of sweet paprika)
- 1/2 tsp Himalayan salt
- 1/4 tsp pepper
- 3 medium potatoes, cut into chunks
- 1 cup chicken stock/vegetable stock
- 6-8 oz heirloom cherry tomatoes
- 2 sprigs fresh thyme
- 1 sprig fresh dill, extra for garnishing
- 2 tbsp parsley, chopped (optional)
Instructions
- Heat olive oil in a large skillet or cast iron pot over medium heat, and add the sausage links and brown on both sides. Remove from heat, and cut into ½ inch slices. Return to skillet and cook for 3-4 minutes until crispy. Transfer to a plate.
- Add onions, and peppers and sauté for about 4-5 minutes, until the onions and peppers start to become tender. Then add garlic, and stir in paprika paste or paprika to coat and cook for another 2-3 minutes. Stir in potatoes and then add sausage, chicken stock, salt and pepper. Simmer with lid slightly on for about 10-12 minutes, then add heirloom cherry tomatoes and thyme.
- Add onions, and peppers and sauté for about 4-5 minutes, until the onions and peppers start to become tender. Then add garlic, and stir in paprika paste or paprika to coat and cook for another 2-3 minutes. Stir in potatoes and then add sausage, chicken stock, salt and pepper. Simmer with lid slightly on for about 10-12 minutes, then add heirloom cherry tomatoes and thyme. Cook for another 15 minutes until the potatoes are tender. Adjust seasoning at this time is required.
- Stir in 2 tablespoons of chopped dill, and use the remaining to garnish. Serve while hot with crusty bread. Enjoy!
I may have left a comment, thinking the recipe didn’t include tomatoes, but it does. Made this a second time in a month; this time with tomatoes. Delicious, again.
Thank you…
Hi Paulene,
So happy you enjoyed this recipe! I believe you did leave a comment. I have made it with and without tomatoes, but I have to say the tomatoes add a fresh and lovely sweet flavour that really compliments this recipe.
Thank you for your comment and rating. 🙂
Rose
You’re welcome and thank you for the feedback.
Anytime Paulene
Such a hearty, delicious, comforting dish, Rose! I’m making it with vegan sausage–sure to be a family favorite!
Hi Wendy,
Great substitution….I will have to try it! It is one of our favourite autumn/winter stews.
Thank you so much for your comment and rating. 🙂
Rose