This Hungarian vegetarian paprikash recipe was adapted from the traditional meat-based recipe and made healthy! Paprikás is a vegetable stew with dumplings and paprika spices. 
I learned how to make this Hungarian vegetarian paprikash recipe from my mother. She used to make it with chicken, but since we all adopted a vegetarian diet she decided to adapt all her favorite recipes to this new lifestyle.
Paprikash is a spicy Hungarian recipe that I love! My grandma used to make this when I was little, the meat-based version of course. Because I missed this recipe so much, I decided to make it vegetarian and it turned out really great! I must honestly say that I like this Hungarian vegetarian paprikash version so much better than the original one.
This recipe is originally called paprikás, but it is simply a vegetable stew with dumplings. If you love spicy comfort food this is one great recipe for you!
Vegetarian Hungarian Paprikash | Vegetable Stew with Dumplings
This Hungarian vegetarian paprikash recipe was adapted from the traditional meat-based recipe. Paprikás is a vegetable stew with dumplings and paprika.
Ingredients
Dumplings:
- 2 eggs
- sea salt, to taste
- 6-7 tbsp whole wheat flour, or more; the consistency has to be a little bit thicker than sour cream
Stew:
- 1 big carrot, sliced
- 2 onions, chopped
- 4 Capia peppers, chopped
- 1 can (400g | 14oz) peeled tomatoes
- 2 Tbsps whole wheat flour, dissolved in 1 glass of cold water (add flour first, then pour water over it)
- 1 bunch parsley, chopped
- 1 tsp ground pepper
- 1 Tbsp sweet paprika
- ½ tsp hot paprika
- 2 Tbsps oil
- 2 bay leaves
- sea salt, to taste
Instructions
Dumplings:
- Fill one pot with water and bring to a boil.
- Whisk the egg whites until foamy.
- Add egg yolks and salt.
- Sprinkle one tbsp of flour at a time over the whisked eggs and incorporate.
- When the consistency is creamy you’re done.
- Now to the cooking part:
- Place a glass filled with cold water right beside you.
- Take about 1/2 tbsp of dough and slowly place it in the boiling water. The dough will slip off the tablespoon. Don’t fill the whole tablespoon because the dumplings will double their size.
- Dip the tablespoon in the glass with cold water.
- Repeat the process.
- Cover with a lid and let them boil over medium heat for 10 minutes.
- When ready, remove from heat and leave them in the pot until you finish the stew.
Stew:
- Heat the oil in a large saucepan.
- Add chopped onion. Sauté for 2-3 minutes.
- Add chopped peppers and sliced carrots.
- Add salt, pepper.
- Pour over 1/2 cup of water (just enough to cover all ingredients).
- Cover with a lid and cook for about 10 minutes over medium heat.
- Add chopped tomatoes, bay leaves and hot and sweet paprika.
- Cook for another 10 minutes.
- Add dissolved flour and stir for 2 minutes until incorporated.
- Remove from heat and add chopped parsley.
- Add dumplings and stir.
Nutrition Information
Yield
6Amount Per Serving Calories 299Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 62mgSodium 229mgCarbohydrates 50gFiber 8gSugar 5gProtein 11g
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.
Kelly
Wednesday 18th of July 2018
I tried this soup last week and I'm in love! Great flavors and the consistency of the dumplings is just peeerfect!
Ruxandra Micu
Monday 22nd of October 2018
Glad you liked the recipe! :)
city
Monday 21st of May 2012
nice idea
Suzi
Tuesday 27th of March 2012
Lovely recipe and how cool to adapt your Mom nd Grandma to vegetarian. Sounds delicious. Good luck with your new design, I look forward to seeing what you've done.
Ambika
Monday 26th of March 2012
The soup sounds wondeful, can't wait to try it!