A beloved rustic Hungarian stew — think ratatouille meets shakshuka. This dish comes together quickly and easily, perfect for those “help, I’m starving right now!” moments.
Ingredients:
- 3 tbsp olive oil
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 5-6 yellow bellpeppers or banana peppers sliced into rings
- 2 large ripe tomatoes chopped (or 1 can diced)
- 1-2 tbsp sweet paprika
- Salt and pepper to taste
- 1-2 sausages (optional)
Instructions:
- Heat the oil in a large pot over medium heat. Add onions and cook until soft and golden, about 5–7 minutes.
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Remove the pot briefly from heat and stir in the paprika (this prevents it from burning and turning bitter). Stir quickly, then return to low heat.
- Add sliced peppers, tomatoes, and minced garlic. Season with salt and pepper. Mix well.
- Cover and cook on low heat for about 25–30 minutes, stirring occasionally, until the peppers are soft and the stew thickens.
- Stir in sliced sausage if using and cook for another 5-10 minutes.
- Ladle soup into bowls atop rice, noodles, or a side of fresh bread.
Tip: Pairs well with pickles or a side of sour cream!
