in Eastern Europe, Hungary

Hungarian potato stew

updated

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Ingredients for 4 servings:

  • 750 g boiled potatoes
  • 850 g sauerkraut
  • 750 g fish fillet(s)
  • 50 g lard
  • some water if needed
  • 2 onions
  • 2 tbsp tomato paste
  • 1 tbsp paprika seasoning paste
  • 2 tbsp fish seasoning
  • 1 tbsp fried potato seasoning
  • 300 g crème fraîche
  • 1 tbsp paprika powder, sweet
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Peel the boiled potatoes and slice them. Heat the lard and sauté the peeled and diced onions in it. Add the tomato paste, paprika seasoning paste, and sauerkraut and simmer for 15 minutes. Add a little water if necessary and season with salt and pepper. Then pour everything into a baking dish, arrange the diced fish fillet on top, sprinkled with seasoning. Now add the potato slices and season. Spread with crème fraîche. Bake in a preheated oven at 180°C for about 50 minutes. Sprinkle with paprika and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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