- 200 grams (~ 0.4lb) cooking chorizo (or Hungarian “kolbasz” if got it)
- 100 grams (~0.2 lb) smoked bacon lardons cut into small pieces
- 4 tbs sunflower oil
- 1 big onion
- 2 ripe tomatoes
- 1 small yellow pepper
- 2 cloves garlic
- 2 tsp (Hungarian) paprika powder
- 1 tsp caraway seeds
- 750 grams (~1.6lb) potatoes – waxy variety preferred
- 750 ml (~3.1 cups) water
- salt pepper to taste
- In preparation finely chop the onion garlic pepper and tomato, peel the potatoes and cut them up into chunky cubes or wedges, cut the bacon lardon into small pieces if it’s not sold cut up already.
- Slowly cook the bacon lardons on a little oil until most of the fat is melted out
- Cook the finely chopped onion in the bacon fat, add a little more oil is needed, when translucent add the paprika powder, garlic and caraway seeds and the chooped tomato, yellow pepper.
- Pour in a bit of the 750ml water, so the vegetables are just covered, season well with salt and pepper, simmer for about 5 minutes until the tomato and pepper are completely cooked.
Add the diced potatoes pour in the rest of the water and on medium heat cook until nearly ready, about 35 minutes.
- Add the diced chorizo and cook for a further 10 minutes until all is tender.
- Serve with a sprinkle of parsley on top and some gherkins, pickled cucumbers or cucumber salad and fresh white bread on the side.
There are variations and preferences to this popular dish so here are a few
It is nice to serve this dish with a dollop of sour cream.
Those who like hot and spicy add chilli peppers either fresh or a paste.
Some people make a quick nokedli pasta dough, a soft fresh pasta which they drip into the dish towards the end of cooking, this could be substituted with a handful or two of dried egg pasta shapes.