Puszta Pot with Kolbász

5 from 6 votes
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 500 g Kolbász (Hungarian raw paprika sausage)
  • 1 very big Onion
  • 2 size Garlic cloves
  • 2 size Red peppers
  • 200 g Carrot
  • 100 g Romanesco (cauliflower, broccoli)
  • 300 g Tomatoes (often overripe)
  • 400 g Colorful peppers, pitted
  • 250 g Zucchini
  • 50 g Paprika paste
  • 2 Tbsp. Tomato paste
  • 400 g Tomatoes a.d. Can in pieces
  • 1 Tbsp left Paprika powder (Hungarian / spicy)
  • 1 tbsp Sweet paprika (hot as rose)
  • 1 Tbsp. Marjoram
  • Salt / sugar
  • 3 tbsp Sunflower oil
  • Sour cream for the topping



  • We got this typical raw Hungarian sausage as a present from my daughter's in-laws, who have their roots in Hungary. Since a lot of vegetables have accumulated in the fridge again and I had no experience with the sausage, I came up with the idea of ​​this Puszta pot. For those who might want to cook it ... the carrots, zucchini and romanesco specified in the list of ingredients are not mandatory. Everything that needs to go can be chopped up. Only the total number of grams of these 3 types of vegetables should be roughly the same as above (i.e. approx. 550 - 600 g in total). As an alternative to the typical Hungarian sausage, you can of course also use another raw paprika sausage. It has to be able to be pushed out of the intestine and should have a lot of "oomph". Tip for vegetarians and vegans: The sausage can easily be replaced with smoked tofu - or omitted entirely.
  • As with any vegetable or leftover mix, the preparation requires some time because of the chopping. But the preparation is quite quick.


  • Always remove around 15 g light portions from the sausage, roll into small balls (number can be divided by 4 people) and keep ready covered.
  • Skin the onion and garlic. Chop the onion very roughly, cut the garlic into slices and roughly chop it briefly. Cut the cored peppers, halved lengthways, into fine strips. Peel the carrot and cut it into smaller cubes. Pluck the romanesco (or cauliflower / broccoli) into small florets. Cut the washed, pitted peppers and tomatoes into bite-sized pieces and the zucchini into larger cubes.


  • In a very large pan with a high rim, fry the sausage balls in 2 tablespoons of oil all around, remove from the pan and store briefly. Add 1 more tablespoon of oil to the sautéing oil and first sweat the onions, garlic and peppers until translucent. Add the carrots and Romanesco (or another selected vegetable, which needs a little longer cooking time), stir in paprika paste and tomato paste and roast everything for about 1 minute while stirring. Then immediately fold in the fresh tomatoes, salt everything, simmer for 2 minutes, then deglaze everything with the canned tomatoes, sprinkle with paprika and marjoram and season with sugar. Fill the tomato can halfway with water and pour it over the vegetables. Turn the heat down halfway, put a lid on the pan, let it simmer for about 3 minutes, then fold in the paprika and zucchini and simmer with the lid on for another 3 minutes. All of the vegetables should be done, but still have a very slight "bite". After approx. 6 minutes, remove the lid, carefully lift the dumplings including the collected roast juice under the vegetables and let them steep for another 2 minutes. If the liquid is very boiled, fill it up with a little water. It's not supposed to be a "soupy stew", but a little sauce to dip or mix is ​​required.
  • Serve in a deep plate with a good dollop of sour cream (can be 2 lightly heaped tablespoons ... ;-)). As a side dish, potatoes, rice, the Hungarian nokedli (noodles) or - as you can see here - some bread go well. In this case: "Krumplis Kenyér", a Hungarian potato bread. The link to it here: Krumplis Kenyér
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Written by John Myers

Professional Chef with 25 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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