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Vegetable stew with juicy paprika sauce sprinkled with fresh herbs
A rich and hearty vegetable stew cooked in a thick, savoury paprika sauce.

Hearty vegetable stew (Vegetarian pörkölt)

Author: Flavelo
Recipes Main Courses
Vegetable stew proves that the soul of Hungarian cuisine lies not in meat, but in technology. The holy trinity of onion, fat and paprika embraces garden vegetables here. During slow braising, the vegetables' own juice transforms into a thick sauce, just as dippable as its meaty sibling.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 5 servings
🔥 Calories 220 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot
  • Chopping board

Instructions

1 ✓

Sauté the finely chopped onion in the fat, pull off the heat, and stir in the paprika.

Tip: Onion caramelisation provides the sweet base, paprika dissolving in fat gives the colour.
2 ✓

Pour on a little water, put back on heat, and add diced carrot and pepper. Braise for 5-10 minutes.

Tip: Tough-fibred vegetables need more time to soften.
3 ✓

Add courgette, aubergine, tomato and crushed garlic. Salt and pepper.

Tip: Salt causes vegetables to release juice (osmosis), they will steam soft in this liquid.
4 ✓

Cook covered until done, approx. 15-20 minutes. If liquid boils away, top up, but keep it thick.

Tip: Short sauce is the essence of stew, it's not made to be a soup.

Recipe FAQ

What makes the sauce thick?
Lots of onions. Don't skimp on the onion, as it gives the stew its body!
What order should I add veg?
Harder ones (carrot) first, softer ones (courgette, aubergine) later, so they are ready at the same time.

Ingredients

  • 2 pcs Onions
  • 2 tbsp Oil or Lard
  • 1 tsp Red paprika powder
  • 2 pcs Carrots
  • 1 pc Courgette
  • 1 pc Aubergine
  • 2 pcs Green Peppers (Bell peppers)
  • 2 pcs Tomatoes
  • 2 cloves Garlic
  • 1 tsp Salt