Hungarian Mushroom and Potato Stew
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 pound mushrooms, sliced
- 4 medium potatoes, cubed
- 2 carrots, sliced
- 2 tablespoons Hungarian paprika
- 4 cups vegetable broth
- Salt and black pepper to taste
- 1/2 cup sour cream, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
- Add the sliced mushrooms and cook until they release their liquid and start to brown.
- Stir in the cubed potatoes, sliced carrots, and Hungarian paprika until the vegetables are coated.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat, cover the pot, and simmer until the potatoes are tender.
- Season with salt and black pepper. Ladle into bowls and top each serving with a spoonful of sour cream and a sprinkle of parsley.
Notes
Simmer the stew just until the potatoes break down slightly at the edges to help thicken the broth naturally. Stir the paprika in with the vegetables before adding liquid so it does not burn. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Hungarian
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Hungarian
Equipment: Large pot, Wooden spoon, Knife, Cutting board