Hungarian vegetable stew

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

• Servings: 4

• Difficulty: Easy

• Cuisine: Hungarian

• Meal Type: Main course (Vegan/Vegetarian)

 Ingredients

Base:

• 2 tablespoons sunflower oil (or vegetable oil)

• 1 large onion, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon Hungarian sweet paprika

• 1 teaspoon smoked paprika (optional)

• 1 tablespoon tomato paste

Vegetables:

• 2 medium carrots, sliced

• 2 medium potatoes, peeled and cubed

• 1 parsnip, peeled and diced (optional but authentic)

• 1/2 head of green cabbage, chopped

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)

• 1 zucchini, sliced into half moons

• 1 1/2 cups vegetable broth or water (more as needed)

Seasonings:

• 1 bay leaf

• 1 teaspoon caraway seeds (optional but traditional)

• Salt and black pepper to taste

• Fresh parsley, chopped (for garnish)

 Instructions

1. Sauté the Aromatics

Heat the oil in a large pot over medium heat. Add the chopped onion and cook for about 5–7 minutes, until translucent and starting to brown slightly.

Add the minced garlic and stir for another 1 minute, being careful not to burn it.

2. Add Paprika and Tomato Paste

Remove the pot from the heat briefly (this prevents paprika from burning and becoming bitter). Stir in the sweet paprika, smoked paprika (if using), and tomato paste until the onions are fully coated.

Return the pot to low heat and stir constantly for 30 seconds.

3. Add Hearty Vegetables

Add the carrots, potatoes, and parsnips to the pot. Stir to coat in the paprika-onion mixture. Let them cook for about 3–4 minutes, absorbing the flavors.

4. Add Tomatoes, Peppers, and Cabbage

Stir in the chopped tomatoes (or canned), bell peppers, and cabbage. Cook for another 5 minutes, stirring frequently.

5. Add Broth and Simmer

Pour in the vegetable broth or water. The liquid should just cover the vegetables. Add the bay leaf, caraway seeds, salt, and pepper.

Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 25–30 minutes, or until the vegetables are soft and the stew thickens naturally.

6. Add Zucchini

About 10 minutes before the stew is done, add the zucchini. This prevents it from overcooking and becoming mushy.

7. Adjust Seasoning and Finish

Taste the stew and adjust seasoning with more salt, pepper, or paprika if needed. Remove the bay leaf before serving.

Garnish with fresh parsley before serving.

 Serving Suggestions

• Serve the stew hot, with crusty bread, traditional Hungarian nokedli (small dumplings), or buttered rice.

• For a creamier texture, stir in a spoonful of sour cream (omit or use plant-based cream for a vegan version).

• A sprinkle of smoked paprika or a swirl of olive oil can add extra flair at the table.

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 Variations & Substitutions

• Beans & Legumes: Add a can of drained chickpeas or white beans for extra protein.

• Spicy Kick: Add a chopped Hungarian hot pepper or a dash of cayenne.

• Herbs: Thyme, dill, or marjoram can be added for a different herbal twist.

• Seasonal Changes: Use whatever vegetables are in season – eggplant, green beans, turnips, or even kale can be great additions.

 Storage & Make-Ahead

• Fridge: Store in an airtight container for up to 4 days. The flavors often improve after a day!

• Freezer: Freeze portions for up to 3 months. Reheat gently on the stove or in the microwave with a splash of broth or water.

• Make-Ahead: This is a great meal prep dish. Make a big batch and enjoy it throughout the week.

 Nutritional Information (per serving – based on 4 servings)

These values are approximate and can vary depending on exact ingredients used.