ReceptnaptárKrompir paprikaš (Serbian potato paprikash with sausage)
Krompir paprikaš is the Serbian sibling of Hungarian paprikás krumpli, the paprika potato stew, and is especially common in Vojvodina. Smoked sausage, romano pepper and tomato purée make it richer, and bay leaves lend it a subtle Balkan aroma. It is cooked in one pot in 45 minutes, and with a slice of fresh bread it is a complete lunch. Few weekday dishes are so rewarding.
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Ingredients
Method
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- Soften the onion in the oil, add the sausage and pepper and fry for 3-4 minutes.
- Take off the heat, sprinkle with paprika and add the tomato purée.
- Add the potatoes and bay leaves, pour in just enough water to cover and season with salt.
- Cook covered for 25 minutes until the potatoes are tender and the liquid has thickened slightly.
- Serve sprinkled with parsley; it keeps 3-4 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Sprinkle the paprika over the onions off the heat, because in hot fat it burns and turns the dish bitter.
- At the end, crush some of the potatoes against the side of the pan with a wooden spoon, so that the sauce thickens by itself.
- Choose a smoked, slightly fatty sausage, because it provides most of the flavour of the dish, and the fat it releases matters too.
Frequently asked questions
How does it differ from Hungarian paprikás krumpli?
The Serbian version more often includes romano pepper and tomato purée, and bay leaves frequently go in too. This makes it slightly sweeter and saucier.
Can it be made without meat?
Yes, leave out the sausage and add a little smoked paprika instead. The potatoes and romano pepper still make a substantial, inexpensive lunch.
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