In Hungarian cuisine, paprikash is traditionally made from chicken. The bird is first fried in a pan, and then stewed with browned onions, sweet peppers, garlic and paprika. The dish is nourishing and tender, largely due to sour cream, which is added to it. In our article we will discuss how paprikash is prepared from pork. In addition to the traditional recipe, imagine other options for the dish: with beans, potatoes, mushrooms and Italian dumplings, which are called gnocchi.

Classic Hungarian paprikash

This bright dish reminds everyone the well-known goulash. But his taste is somewhat different, since it is dominated by notes of sweet pepper and paprika. Traditionally, this dish is made from chicken, but no less tasty is paprikash made of pork (in the photo). Step-by-step recipe is as follows:

1. In olive oil, quickly fry the meat cut in small pieces (700 g) until golden brown.
2. Add chopped onion half rings (1 pc.) And sauté until transparent.
3. Coarsely chopped large peppers (2 pcs.) And thin chili plates (½ pcs.) Add to the pan to the onions and meat. Stir and fry vegetables with pork for 5 minutes.
4. Chop 5 cloves of garlic and 3 large tomatoes into cubes. Add vegetables to the pan, where the dish is prepared.
5. Pour 500 ml of boiling water.
6. Add ketchup (2 tbsp.), Paprika (2 tsp.), Salt.
7. Cook the dish for 20 minutes.
8. At the very end of cooking add the sauce of sour cream (3 tbsp. L.) And flour (1 tbsp. L.)
9. After 10 minutes, the meat dish can be removed from the heat.

Paprikash in a multicooker

The meat on the following recipe comes out incredibly tender, literally melts in your mouth. It languishes in a slow cooker in the "Quenching" mode for 50 minutes, thanks to which it becomes so soft that it breaks up into fibers.

Paprikash from pork according to the recipe for the multicooker is prepared in this way:

1. A little vegetable oil is poured into the bowl and the shredded onion (2 pieces) is passaged. As soon as it becomes transparent, sliced ​​pork (650 g) is laid out on top.
2. While the meat is fried on all sides, pepper and large tomato are cut into strips. As soon as the pork is dark, vegetables are added to the bowl.
3. After another 5 minutes, a saucepan of sour cream (200 ml) and flour (2 tablespoons) is poured into the slow cooker. Garlic (3 cloves), bay leaf and paprika are also added here.
4. In the mode of "quenching" paprikash prepares 50 minutes. Serve the dish with rice or pasta.

Paprikash with fragrant forest mushrooms

Mandatory ingredient for this dish is paprika, from which its name originated. The rest of the composition of spices and additional ingredients may vary.

Pork paprikash with forest fungus is easy to cook:

1. Boil mushrooms in advance. Just need 1 cup. You can also use frozen or champignons.
2. Roast pork (600 g) in sunflower oil. As soon as a ruddy crust forms on top, transfer the meat to the pan.
3. Separately fry the chopped onion, adding to it a sweet paprika (2 tbsp.) To the pan.
4. Transfer the onions to the meat, pour water, so that only covers the contents of the pan and simmer the dish for about 40 minutes.
5. 10 minutes until cooked add mushrooms.
6. After another 5 minutes, put sour cream (50 ml), salt and pepper.

Hungarian Paprikash with Potatoes

Below is a recipe for a dish that can be served both for the first and the second if necessary. In any case, it turns out and tender potatoes, and juicy paprikash of pork (in the photo).

The recipe consists of the following steps:

1. Pork lard (50 g) is heated in a cauldron. Add ribs (350 g) and fry them from all sides.
2. When the meat is reddened, browse onions and peppers, cut into large cubes, in a cauldron. Put garlic (3 slices), crushed with thin plates, and pour tomato juice (½ tbsp.). You can also chop 4 tomatoes in a blender and add them to the meat. Add salt,
3. Pour the meat with vegetables with water (0.5 l) and simmer the dish on low heat for 30 minutes.
4. Add potatoes, cut into large slices. Cook paprikash another 20-25 minutes or until cooked potatoes.
5. 5 minutes before the end of cooking or directly into the plates put sour cream (3 tablespoons) in the dish.

How to cook paprikash with beans?

According to the following recipe, you can prepare a complete and very tasty dish for which no side dish is needed at all. Beans for him it can be used as boiled and canned, and in the summer season ideally suited.

Step by step the dish is prepared in this order:

1. In a saucepan with a thick bottom or cast iron in vegetable oil, fry pork (800 g).
2. After 12 minutes, add the chopped large onions, and after another 5 minutes - sweet peppers.
3. At the next stage, the dish should be salted, pepper, add paprika (1 tbsp. L.), Fragrant spices, bay leaf. Pour the meat with vegetables with water and simmer for 45 minutes.
4. Add sour cream and 200 g of boiled or canned beans to the dish, mix and continue cooking for another 10 minutes. When serving, sprinkle the dish with parsley.

Paprikash pork and Italian gnocchi

The process of cooking consists of several stages:

1. Fry pork (500 g) over high heat and place on a clean plate.
2. Pour some butter into a frying pan and sauté onion, garlic (3 cloves) and celery root on it.
3. After 3-4 minutes add pieces of bell pepper, paprika (2 tbsp. L.) And tomatoes in their own juice from a jar. Immediately put the fat sour cream (2 tbsp. L.) And salt.
4. Transfer the meat from the plate to the sauce, add a little water and stew the dish until cooked.
5. Pork paprikash goes well with dumplings to taste. For their preparation you need to mix cream cheese (200 g), 1 egg, salt, pepper and flour (4 tbsp. L.). From elastic dough to form thin bars, which are cut into pieces.
6. Boil gnocchi in salted water. As soon as the dough pieces pop up, remove them with a slotted spoon. Serve with the main course.

Hungarian cuisine is famous for its delicious and spicy dishes from paprika - sweet pepper, which gives them a special savory flavor. Today we will cook delicious chicken paprikash - one of the most famous and beloved by many Hungarian dishes. Actually, paprikash is not the dish itself, but the method of its preparation.

According to the famous Hungarian restaurateur Karl Gundel, paprikash can be called any white meat dish, stewed in cream sauce with the addition of paprika. For this recipe, I prefer to use chicken thighs, so paprikash turns out especially juicy.

Ingredients:

• 4 chicken thighs
• 1 bulb onion
• 1 fresh tomato
• 1 red bell pepper
• 150 g sour cream 15-20% fat
• 1 tbsp. l wheat flour
• 1 tsp ground paprika
• salt and black pepper to taste
• 50 ml of refined vegetable oil
• a few sprigs of fresh parsley

How to cook chicken paprikash:

Onions cleanse the husk and cut into cubes.

Put the chopped onion in the pan with heated vegetable oil. While stirring, we will sauté it until soft on a slow fire. Then add ground paprika to the onions. Mix and continue to fry the ingredients together for another 1-2 minutes.

Chicken thighs wash and dry with paper towels. Cutting the skin, cut the meat into pieces of medium size. Put the chicken pieces into the pan with the browned onions. Mix and continue to simmer the ingredients together for 10 minutes.

After making a cross-shaped incision on a fresh tomato, we will lower it into boiling water for one minute. Carefully removing the peel, cut the tomato into small cubes. Red bell pepper wash, remove the seed box. Cut the pepper into a medium sized cube.

Add chopped vegetables to stew chicken with onions.

Salt the ingredients and season them with ground spices to taste, to make Hungarian chicken paprikash spicy. Mix the ingredients, continue to simmer them over low heat for another 15-20 minutes.

In deep dishes combine sour cream and wheat flour. Stir the mixture so that it becomes homogeneous. If necessary, add a little more salt and spice to the sauce.

Add a mixture of sour cream and flour to the rest of the ingredients. While stirring, we will stew paprikash from chicken in Hungarian for 10 minutes under the lid. During this time, the sauce thickens a little, and the meat is fully cooked and will be tender and juicy.

A bright and tasty dish of Hungarian cuisine - paprikash. Cooked just with beef, chicken, pork or vegetables.

Chicken paprikash or chicken paprikash is a traditional dish of Hungarian and Austrian cuisine. The dish - Hungarian paprikash of chicken, is nothing but stewed chicken fillet or chicken legs in a gravy, cooked with the addition of sour cream, bell pepper, garlic and paprika.

It should be noted that the classic paprikash is made from chicken, but on the basis of this recipe there are also paprikash recipes from beef, pork, rabbit, turkey. In addition to the type of meat may differ and the vegetable composition of the dish. Tomatoes, bell peppers and onions are the primary ingredients of paprikash. In addition to them in the recipes of this dish can be used zucchini, eggplant, corn, carrots, asparagus.

• Chicken fillet - 600-700 gr.,
• Powdered ground paprika - 1-2 tbsp. spoons
• Sweet Bulgarian pepper - 3 pcs. medium size,
• Curry and black pepper - on a pinch,
• Onions - 1 pc.,
• Garlic - 2-3 cloves,
• Tomato paste - 2 tbsp. spoons
• Sour cream - 1 cup,
• Flour - 1 tbsp. spoon,
• Sunflower oil - 3-4 tbsp. spoons
• Salt - to taste.

To make paprikash, you will need chicken fillet. For these purposes, you can use chicken breast fillets or cut from the legs. Since I didn’t have chicken breast at the time of preparing the paprikash, and there were only chicken legs in the freezer, I decided to use them for the dish. Moreover, if you also use them for this dish, I want to remind you that it is much easier to cut the meat from the frozen legs than from fresh ones.

Bulgarian pepper before cutting rinse with cold water. After removal of the stem with stones, the pepper must be crushed. For paprikasha, the bell pepper can be cut not only into cubes, but also into thin straws. As for the pepper itself, it is best to use fleshy varieties of pepper with thick and juicy walls to extinguish.

It remains to prepare the last ingredient for paprikash - onions. Peeled onion cut into small cubes.

Add sunflower oil to the pan. Put the chopped onion. Sprinkle with paprika, black pepper and curry powder. If paprika must necessarily be part of chicken paprikash, then you can change all other types of spices at your discretion.

Fry onion with spices for 2-3 minutes.

Put the chicken fillet.

Fry the chicken in a pan with onions for another 10 minutes. While it is roasting, peel the garlic cloves.

Squeeze the garlic through the garlic directly into the pan with the meat.

Put the Bulgarian pepper to the almost ready paprikash of chicken.

Add the required amount of tomato paste.

Stir paprikash. Simmer it on low heat.

In a bowl, pour sour cream.

Dilute it with 100 ml. water. Stir.

Add flour and mix.

Sour cream sauce for stewing chicken ready.

Pour it into the pan with chicken paprikash. Stir. Hold the paprikash on the stove for another 5 minutes.

Chicken paprikash is served as a complete main dish to the main side dish. To it you can cook any side dish that you love.

Good appetite. As you can see, making homemade tasty and nutritious Hungarian chicken paprikash is very simple and easy. I would be glad if you liked this recipe for paprikash from chicken.

Recipe 2: chicken paprikash (step by step photos)

Chicken paprikash is a traditional Hungarian dish. By the name you can immediately guess that the recipe includes paprika - and it is! It is no secret that the Hungarians are very fond of sweet peppers, both fresh and ground, and add this ingredient to many dishes. Therefore, their cuisine is so spicy, picturesque and appetizing.

Today we look at how to make paprikash in Hungarian at home. This dish is cooked quite simply, does not require exotic spices and expensive products. At the same time, the chicken is very tender, tasty and literally "melts in the mouth." For paprikash fit both chicken breasts and chicken legs - in our example, we give preference to the second option.

• chicken legs - 1 kg;
• red bell pepper - 1 large;
• onion - 1 large head;
• ground paprika (sweet) - 1 tbsp. spoon;
• garlic - 2-3 teeth;
• sour cream - 100 g;
• flour - 1 tbsp. spoon;
• vegetable oil - 3-4 tbsp. spoons;
• salt, pepper - to taste.

We cut the ham on the hips and legs at the junction of the joints. Heat the vegetable oil in a large saucepan, spread the chicken pieces and fry until golden brown on each side. Then we shift the bird to a separate dish.

We clean the onion head, chop it finely and load it into the released stewpan. We pass onion cutting for 2-3 minutes over medium heat.

In parallel, removing the seeds, cut the peppers in strips. Lay to a softened onion, mix and fry all together for about 5 minutes.

Squeeze the garlic to the vegetable fry, add the sweet paprika (do not confuse it with hot red pepper!).

Stir the contents of the skillet, and then lay out the previously fried hips and legs.

Pour in boiling water - the water should cover the chicken almost completely. Bring liquid to a boil, throw salt / ground pepper. Cover the saucepan with a lid, reduce the heat and simmer the chicken for about 40 minutes.

After a specified time, combine the sour cream with flour and stir thoroughly until the flour lumps disappear. Add to the saucepan with the chicken, mix the sauce. Continue to simmer another 10 minutes.

Serve hot chicken paprikash. Pasta, mashed potatoes, rice or any cereal are appropriate as a side dish. No additional sauce is required in this case - it is here in abundance!

Hungarian paprikash ready! Enjoy your meal!

Recipe 3: Hearty Pork Paprikash

Hungarian paprikash made of pork is an appetizing and tasty dish that is perfect for a hearty homemade lunch. Preparing this Hungarian dish is a snap, having on hand a step-by-step photo recipe, as well as all the necessary ingredients for this. If fresh vegetables are not available for making paprikash, you can use canned tomatoes and sweet peppers in their own juice.

• Pork - 700 grams
• Bulgarian pepper - 2 pcs.
• Garlic - 5 cloves
• Tomatoes - 3 pcs.
• Onions - 1 pc.
• Chilli - ½ pcs.
• Sour cream - 3 tablespoons
• Flour - 1 tablespoon
• Water - ½ liter
• Ketchup - 2 tablespoons
• Ground paprika - 2 teaspoons
• Olive oil - 1 tablespoon
• Salt - to taste
• Fresh herbs - to taste

We cut the meat (0.7 kg) into cubes 2 - 3 cm.

Pour olive oil into a deep frying pan (1 tbsp. Spoon) and fry the meat until lightly crusted for 5 minutes.

Cut 1 onion in half rings.

Add a half tablespoon of olive oil. Fry the onion with the meat until it is transparent.

Cut the Bulgarian pepper (2pcs.) Into medium pieces.

Cut half of chili pepper into small strips.

Pour the sweet and hot peppers into the meat in a skillet and fry for 5 minutes, stirring occasionally.

Chop garlic (5 cloves).

Cut tomatoes (3 pieces).

Sprinkle garlic and tomatoes in a skillet with meat and pepper.

Add ground paprika (2 teaspoons). Salt to taste and mix the ingredients.

Pour half a liter of water into the pan and add 2 tablespoons of ketchup.

Mix all ingredients and cover the pan with a lid. Stew meat and vegetables for about 20 minutes.

Make a sauce of sour cream and flour. Mix 3 tablespoons of sour cream with 1 tablespoon of flour.

Add the sauce in the meat and vegetables. Mix the ingredients, cover them and simmer for another 10 minutes.

Hungarian paprikash made of pork - ready! It will not be superfluous to sprinkle paprikash - with fresh greens. Good appetite!

Recipe 4: Hungarian Paprikash (step by step)

Chicken paprikash - a hearty chicken dish, a classic dish of Austrian and Hungarian cuisine. It goes well with a side dish of mashed potatoes.

• Chicken breast (without skin, 2 pieces) - 1 kg
• Tomato - 4 pcs
• Tomato juice (thick) - 1 stack.
• Bulgarian pepper (large) - 2-3 pieces
• Sour cream - 250 g
• Wheat flour / Flour - 1.5 Art. l
• Chili (ground) - 0.5-1 tsp.
• Paprika sweet (ground) - 2-3 tbsp. l
• Garlic - 5-6 tooth.
• Onion - 2 pcs
• Olive oil (or vegetable) - 3 tbsp. l
• Spices (salt, ground pepper)

In a saucepan pour 3 tbsp. l olive (vegetable) oil.

Spasserovat sliced ​​onions until golden brown.

Add diced chicken meat. Basically, you can whole portions of (cut up) chicken.

We give meat a little fry and crust.

Add chilli powder 1 tsp. (or, if there is, a pod of fresh red chili peppers); diced red bell pepper, let it stew for a couple of minutes.

Add tomatoes (grated, without skin), a glass of thick tomato juice, 2-3 crushed garlic cloves, 2-3 tbsp. l red paprika. Salt, pepper, close the lid, and give "to bubble" 30 minutes on low heat.
  If without tomato juice, then add not four, but six pieces of tomatoes.

Sour cream mixed with 1.5 tbsp. l flour.

In a saucepan to the sauce, add sour cream mixed with flour. Garlic seemed to me a little, and I also added 3 extruded cloves.

Stir, try again on the salt, if necessary, add salt. Close the lid and stew for another ten minutes.

Here, in principle, and everything !!! Serve with potato purée, or with boiled crumbly rice.

Recipe 5: beef paprikash with sour cream

• beef - 500 g,
• onion - 1 pc,
• bulgarian red pepper - 2 pieces,
• 3-4 medium tomatoes without skin,
• salt, pepper - to taste,
• paprika,
• bay leaf - 1 pc,
• allspice - 2 pieces,
• sour cream - 2 tbsp.
• flour - 1 tbsp.,
• water - ¾ Art.

Rinse the meat and cut into small cubes across the fibers. Fry not much in vegetable oil.

Add chopped onion. Also lightly fry.

Rinse the Bulgarian pepper, remove the core, cut into large pieces and put to the meat with onions. Fry everything together.

Cut the tomatoes into pieces and add to the total weight.

Pour hot water. Salt, add spices. Stir and simmer for 30 minutes.

At the end of cooking add sour cream mixed with flour. Stir to avoid lumps and simmer under the lid for another 15 minutes.

The meat is very tender, melting. Forms a thick delicious sauce that goes well with mashed potatoes, buckwheat porridge.

Recipe 6, step by step: Chicken Paprikash

In the Transcarpathian cuisine there are a lot of dishes from meat, chicken and fish, which are prepared with the addition of tomato onions, vegetable peppers. The main seasoning for most Transcarpathian dishes is ground paprika. It is made from dried red peppers of various sharpness.

One of the most popular dishes in Transcarpathia, Hungary, Austria is chicken paprikash, the preparation of which is quite simple and takes no more than 40-50 minutes.

• chicken 1-1.2 kg
• onions 0.3 kg
• sweet peppers, any 0.3 kg
• ripe tomatoes 0.3 kg
• chicken broth or water 100 ml
• sour cream 100 g
• flour 20 g
• fat or oil 30 g
• tomato juice 150 ml
• garlic
• spice
• paprika large spoon
• greenery

Chicken cut into portions and fry in hot oil on each side for 10 minutes.

Put in a plate.

Onions, peppers, tomatoes, cut into long pieces.

First after the chicken in the pan fry the onion until light brown, then add the peppers and tomatoes.

After five minutes, put the fried chicken to the vegetables, pour out the broth, and simmer the chicken meat with vegetables for 15 minutes.

Sour cream mixed with flour and put in a griddle.

Pour all tomato juice. Add chopped garlic, paprika, spices. If necessary, add salt to taste.

Stew paprikash with chicken for 10 minutes.

Then turn off the fire, and serve the dish garnished with greens.

Chicken paprikash is not only tasty, but also very nourishing food. In Transcarpathia, chicken paprikash is served with boiled macaroni or homemade dumplings.

Recipe 7: how to cook vegetable paprikash

Paprikash - Hungarian dish. In Hungary, it’s not even a dish, but a cooking method: this is a dish with peppers, seasoned with paprika and sour cream.

We offer to cook vegetable paprikash with yogurt. Instead of yogurt, you can use kefir or sour cream.

• 4 bell peppers;
• 1 boiled egg;
• half onion;
• half a cup of natural yogurt;
• celery greens;
• sweet paprika;
• olive oil - 2 tsp;
• salt - to taste;
• ground black pepper.

To make vegetable paprikash, peppers are cleared of seeds, cut into small cubes, finely chop the onion and send the vegetables to the pan with the heated olive oil.

Add salt, paprika and black pepper. Stew under the lid on medium heat.

After 15 minutes, when the pepper is soft, add the chopped boiled egg and mix.

Pour in yogurt or kefir, mix again and simmer without a lid until the excess liquid evaporates, about 10 minutes.

At the very end of cooking in the paprikash add finely chopped celery greens (or other greens to your taste).

Serve hot paprikash as a main course or as a side dish. Enjoy your meal!

Recipe 8: paprikash with vegetables and sausage

In the season of ripening peppers and tomatoes, this dish can be cooked every day: simple, tasty, budget, aromatic, and very bright and beautiful!

• Bulgarian pepper 2-3 pieces
• Onion 2 pcs
• Carrots 1 pc
• Vegetable oil 3 tbsp.
• Sausage 150 g
• Tomato (without skin) 3 pcs
• Allspice
• Chicken egg 2 pcs

Onions cut into small cubes, mokov - grate on the grater. Fry on heated rast. Oil first onions, then carrots.

Add meat products to taste and presence (I had the remains of salami and sausages), fry everything together, stirring.

Pepper cut into strips. I had 2 large Bulgarian, fleshy ... number of small thin-skinned peppers - up to 12 pieces! Add to the pan, cover with a lid, simmer on sred.gne until liquid appears ...

Add tomatoes, pre-blanched and peeled, diced. To fry everything vmst, about evaporation of a liquid, having increased fire.

Season with salt, peppers.

Beat the eggs. Pour evenly over the vegetables, cover, simmer for a couple of minutes.

Can be served both hot and cold. Enjoy your meal!

Recipe 9: Homemade Chicken Paprikash with Tomatoes

Traditionally, paprikash is made from white meat - chicken, veal, lamb or white fish. Red or dark meat - beef, lamb or fatty meat or poultry, such as pork, duck or goose for this dish is not used.

• Hen. 1 kg.
• Onion. 2 medium onions.
• Bulgarian pepper. 1 PC.
• Tomatoes in their own juice or very ripe ground tomatoes. 400 gr.
• Garlic. 4 cloves.
• Paprika. 1 tablespoon with a slide.
• Flour. 1 tablespoon with a slide.
• Sour cream. 150 ml (½ cup). Not sour, better high fat.
• Salt. Taste.
• Ground black pepper. Taste.
• Water. 150-200 ml.

Onions, Bulgarian pepper and garlic are cut into small pieces.

Cut the chicken into small pieces. I used chicken thighs, cut them in the joint, and freed my hip from the bone. The flesh was cut into small pieces.

Bones also used in cooking to enhance the taste.

Heat olive oil in a deep frying pan or in a skillet. Quickly fry the chopped onion until transparent, add chicken, add salt and pepper.

Fry all together for 10 minutes at a medium heat and add the Bulgarian pepper, garlic and paprika.

We mix everything together and fry for about 5 minutes. It is important to ensure that the paprika does not burn, otherwise it will start to taste bitter, therefore either we reduce the heat or add some water.

If you have ground tomatoes, then peel the tomatoes and finely chop them. Canned tomatoes in their own juice just pour into a saucepan along with the juice.

I had cherry tomatoes, so I didn’t have to grind it or even peel it. Large tomatoes can be simply crushed in the hand and put in a saucepan.

Stir, if necessary, add a little water to the chicken stewed.

Simmer the paprikash for another 30 minutes over medium heat until the chicken is completely cooked.

Mix sour cream with flour and add to chicken.

Stir and, if the sauce is too thick, add more water.

Stew the chicken in sour cream for another 10 minutes.

Classic Hungarian paprikash chicken ready.

Serve it with noodles or rice, richly adding sauce. Also mashed potatoes or buckwheat porridge are well suited as a side dish.

Recipe 10: how to make paprikash for the winter

This snack of canned vegetables for the winter is perfect for cooking fish and meat paprikash, as well as a dressing for borscht and soups. The perfect meal for diabetic nutrition. Hungarian cuisine.

Paprikash is a sweet fleshy pepper green varieties and red tomatoes (whole or sliced).

To make paprikash you need 10-12 jars with a volume of 0.5 liters:

• pepper - 2700 g (in the original recipe to take the green color of thick-walled varieties, with a glossy surface of the fruit and tender, juicy pulp);
• tomatoes - 800 g (bright red, with dense skin and flesh, without prozeleni, with a small number of seeds);
• tomato juice - 1500 g;
• salt - 30-40 g;
• dill or parsley - 1 bunch.

To prepare this dish, peppers are cleaned of peduncles and seeds, washed in cold water and cut into strips 3 cm wide and 4 cm long (or along the length of the pepper, if not large).

Pepper slices are washed again so that there are no seeds, blanched in boiling water for 2-4 minutes and cooled in cold running water. Selected tomatoes are washed and cut into 2 or 4 parts. Banks are washed, sterilized.

At the bottom of the jar put a few leaves of parsley or 1 tablespoon of chopped dill, half a tomato, then blanched pepper and on top - tomatoes. Filled jars (do not fill much, it will be difficult to pour the juice) pour hot tomato juice (80-85 degrees) with salt. Sterilize cans 0.5-liter - 1 hour, 1-liter - 1.5 hours.

After sterilization, immediately roll up the paprikash for the winter and quickly cool in air. Enjoy your meal!

Dish called "Paprikash" belongs to the traditional Hungarian cuisine. Classic paprikash is cooked necessarily, which is immersed in a creamy sauce, seasoned with ground paprika. In Hungary, there are as many recipes for this wonderful dish as there are recipes for borscht in Ukraine; each housewife prepares it, taking into account family traditions and regional features.

I want to offer you a great recipe for thick paprikash soup, which is cooked in chicken broth with the addition of a whole bunch of fresh vitamin vegetables and herbs. By following this step-by-step instruction, you can cook paprikash soup with chicken and feed your family an unusually tasty dish.

To prepare the dishes we need:

Chicken meat - 400-500 g;

3-4 potatoes;

Bulgarian pepper - 2 pcs .;

Tomatoes - 2-3 pcs .;

Carrots - 1-2 pcs .;

Celery celery;

Leek - 1 pc .;

Paprika sweet (ground) - 1 tbsp. l .;

Paprika spicy (ground) - 0.5 tsp;

Oregano - 1 tsp;

Dry thyme - 0.5 tsp;

Fresh parsley and dill;

Seasoning "Vegetta" - 1 tbsp. l .;

Bay leaf - 2-3 pcs .;

Salt to taste.

Chicken Paprikash Soup: Step-by-Step Master Class

Soak chicken pieces in cold water for at least 2 hours. Then pour clean water and put on fire. After a few minutes, foam will start to emerge on the surface; collect it carefully so that the broth is clean.

While the chicken broth boils, peel a few potatoes and chop them into small pieces. Wash and chop the celery stalks.

Peel carrots and cut into small cubes. Leek well wash, remove the top leaf and cut into rings.

Put the chopped celery into the broth cleared of foam and salt to taste. Simmer for 20 minutes, then put the potatoes in the pan and cook the broth for another 10-15 minutes.

Wash fresh pepper and tomatoes, wipe dry with a paper towel and cut into slices. Heat the vegetable oil in the pan and lower the pieces of vegetables, the skins down. Vegetables should be slightly fried, so that you can remove them from the skins. If this procedure seems too laborious to you, and the hard skins of tomato and pepper do not bother you, you can skip this step of making paprikash.

In a deep saucepan or cauldron, fry the leek and carrot cubes in vegetable oil.

Add to the vegetables a tablespoon of ground sweet paprika and a half teaspoon of hot red pepper. Fry everything, stirring for a few minutes.

Add peeled tomatoes to the skillet. Fresh vegetables in this dish can be replaced with a jar of canned tomatoes in their own juice, as a rule, they are already without skins, which is very convenient.

Tomatoes should be boiled soft and mashed. Simmer the vegetables on low heat, stirring all the time.

From the finished chicken broth to get the meat, and the soup with potatoes and celery pour in a saucepan to the rest of the vegetables. Add a few bay leaves, a tablespoon of Vegetta seasoning, oregano and thyme. Bring all to a boil.

Hungary is an amazing country that combines the love of music, dance, wine and delicious dishes. As in any country, Hungary has its own gastronomic features, for example, almost any proposed dish will be very satisfying, and the portion will be simply huge. Good food should be accompanied by excellent wine, and 22 wine regions of this country will allow you to make a choice from a truly wide range. Hungary is a place where, surprisingly, the aesthetic pleasure of excellent architecture, fascinating landscapes, classical live music and traditional dances is enhanced by gastronomic, full of unforgettable tastes.

In Hungarian cuisine you can find a huge amount of soups, sauces based on flour and sour cream, very fatty and spicy dishes, none of which are complete without spices. The most famous and beloved Hungarian spice is paprika. It is the paprika that gives the dishes a beautiful bright red hue, makes the taste saturated and takes the breath with its sharpness. To feel the spirit of this Hungary, you should try one of the traditional dishes of Hungarian cuisine - Paprikash. Immediately it should be said that paprikash is not a particular dish with a specific set of ingredients, but a cooking method. So, paprikash called dishes, seasoned with paprika and fresh non-acidic sour cream. Often, poultry, veal, lamb, and fish are cooked this way, and paprikash is not made from beef, lamb, game, pork, and other fatty or hard meat.

In Hungary, there are three more dishes that an unsophisticated culinary delight person can take for paprikash. It is goulash, perkölt and tokan. What is the difference between paprikash and all these dishes? You should start with goulash, which is considered a high-calorie soup and cooked exclusively in a pot or pan. Goulash is prepared on the basis of fatty meat, it also includes paprika, as well as paprikash, but also potatoes, tomatoes, pepper pods, and even dumplings are added to the soup. Perkölt differs from goulash in consistency. This is a thicker dish, which can not be called soup. For Perkölt, the variety and type of meat does not matter, everything will do, from fish to venison. The meat is cut very finely, fried with onions, sprinkled with paprika, then stewed and served on the table with a fragrant red sauce. Hungarian cuisine reformer Karoly Gundel considered paprikash to be a more sophisticated and sophisticated variety of Perkölt. Tokan is a dish very similar to Perkölt, but the meat for it is cut into strips. Tokan allows the use of several sorts of meat in one dish, which is stewed with mushrooms or vegetables, paprika is added there, and in some recipes it is said that you need to add sour cream. Tokan, cooked with the addition of sour cream and paprika, can be distinguished from paprikash only by sorts of used meat.

Since paprikash is a way of cooking white meat, there are a lot of recipes for this nationally Hungarian dish, because each housewife prefers different types of meat, adds a variety of spices and spices, but always stuffs paprika with sour cream sauce and paprika. Choose your recipe and try to cook paprikash, which will appeal to your whole family!

Ingredients:
  1 kg of chicken,
  250 gr. sour cream
  1 tbsp. thick tomato juice,
  5-6 cloves of garlic,
  4 tomatoes,
  2-3 large bell peppers,
  2 onions,
  3 tbsp. olive oil,
  3 tbsp. ground paprika,
  1 tbsp. with a pile of flour,
  ½ tsp ground hot pepper,
  ground black pepper,
  salt.

Cooking:
Peel and finely chop the onion, cut the chicken into cubes, remove the seeds from the pepper and cut into small cubes. Dip the tomatoes for a few seconds in boiling water, peel them off and grate or chop them in a blender. In a skillet, heat the olive oil and fry the onions in it until golden brown. Add chopped chicken to onions, lightly fry and add chopped sweet peppers and tomatoes. Then add tomato juice, skipped through a press garlic, paprika, salt and pepper. Simmer the paprikash over medium heat for about 30 minutes. Add flour to sour cream and mix thoroughly, add to chicken and simmer paprikash on low heat for about 10 minutes.

Ingredients:
  2 kg perch,
  300 gr. sour cream
  300 gr. onions,
  25 gr. paprika,
  30 gr. flour,
  70 gr. pork fat,
  30 gr. butter,
  150 ml. white wine
  ground black pepper,
  salt.

Cooking:
  Peel the fish, cut the fillets and remove the bones. Salt a little fillet and set aside. Pour bones, fins and head with water, add some salt, boil broth and strain it. Place butter in a pan roasting dish, add perch fillet and white wine to it, cover with a lid or foil and simmer in the oven until done. Peel the onion and dice it. In a skillet, melt the fat and fry the onion in it. Add paprika, mix thoroughly and pour strained fish broth. Boil until onion is soft. In a sour cream, add a little flour, salt and black pepper, mix thoroughly and add to the broth. Put the finished pike perch fillet into a deep plate and cover with sour cream and paprika sauce.

Ingredients:
  1 kg of veal,
  250 gr. sour cream
  6 tbsp. olive oil,
  2 tbsp. paprika,
  6 pieces tomatoes,
  4 onions,
  3 sweet peppers,
  5 cloves of garlic,
  ground black pepper,
  parsley,
  salt.

Cooking:
  Cut the veal fillet into small cubes. Peel the onion and cut into half rings, peppers and peeled sweet pepper. Dip the tomatoes in boiling water for a few seconds and peel, and chop the flesh in a blender or grate. Heat olive oil in a skillet, add veal and fry pieces on all sides. Add to the veal some water or meat broth and paprika, simmer on medium heat for 10 minutes. Then add onion and sweet pepper to meat and simmer another 5-7 minutes. Add garlic, passed through a press to sour cream and mix thoroughly. Add sour cream to the meat, salt, pepper and simmer until tender. Serve ready paprikash on the table, sprinkle with finely chopped parsley.

Try this hearty, yet incredibly tasty and delicate dish of Hungarian cuisine. Paprikash is quite simple in preparation and does not require much time or any special skill, which means that even a beginning hostess can cook it. Paprikash does not need any rare or expensive ingredients, so it is ideally suited as an ordinary dish for family dinners. Diversify the daily menu and please your loved ones with a real Hungarian masterpiece with a delicate spicy aroma and delicate cream sauce. And let your culinary repertoire be replenished with another delicious dish!