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Hungarian Vegetarian Paprikash Vegetable Stew with Dumplings papricas vegetarian

Vegetarian Hungarian Paprikash (Vegetable Stew with Dumplings)

A hearty Hungarian-style vegetable stew simmered with sweet and hot paprika, then finished with tender homemade egg dumplings. Comforting, colorful and completely vegetarian.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 6

Ingredients 

Dumplings:

  • 2 eggs
  • salt to taste
  • 6 tbsp all-purpose flour or more; the consistency has to be a little bit thicker than sour cream

Stew:

  • 1 carrot sliced
  • 2 onions chopped
  • 4 red bell peppers chopped
  • 400 g canned tomatoes peeled, chopped
  • 2 tbsp all-purpose flour dissolved in 1 glass of cold water (add flour first, then pour water over it)
  • 1 bunch parsley chopped
  • 1 tsp ground pepper
  • 2 tbsp sweet paprika
  • 1 tsp hot paprika
  • 2 tbsp oil
  • 2 bay leaves
  • salt to taste

Instructions

Dumplings:

  • Fill one pot with water and bring to a boil.
  • Whisk the egg whites until foamy.
  • Add the egg yolks and salt.
  • Sprinkle one tablespoon of flour at a time over the whisked eggs and incorporate.
  • When the consistency is creamy, you're done.
  • Now for the cooking part:
  • Place a glass filled with cold water right beside you.
  • Take about 1/2 tablespoon of dough and slowly slide it into the boiling water. The dough will slip off the spoon. Don't fill the whole tablespoon, because the dumplings will double in size.
  • Dip the tablespoon in the glass of cold water.
  • Repeat the process.
  • Cover with a lid and let the dumplings boil over medium heat for 10 minutes.
  • When ready, remove from the heat and leave them in the pot until you finish the stew.

Stew:

  • Heat the oil in a large saucepan.
  • Add the chopped onions. Saute for 2-3 minutes.
  • Add the chopped peppers and sliced carrot.
  • Add salt and pepper.
  • Pour in 1/2 cup of water (just enough to cover all the ingredients).
  • Cover with a lid and cook for about 10 minutes over medium heat.
  • Add the chopped tomatoes, bay leaves and the hot and sweet paprika.
  • Cook for another 10 minutes.
  • Add the dissolved flour and stir for 2 minutes until incorporated.
  • Remove from the heat and add the chopped parsley.
  • Add the dumplings and stir gently.

Notes

For the best dumplings, keep the batter a little thicker than sour cream. Add the paprika over medium heat so it doesn't scorch and turn bitter. Store leftovers in an airtight container in the fridge for up to 3 days; the flavor deepens overnight.