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The recipe of the paprikáskrumpli

category: general [glöplog]
"Paprikáskrumpli" simply means "potatoes with paprika." It's the food I cooked at Breakpoint, with the help of a dozen other guys&gals, who peeled the potatoes and sliced the onions. Since the food was really successful, and many of you asked me to publish the recipe, here you go.

The version which I cooked required:

- Potatoes
- Onions (1/2 of the amount of potatoes)
- Green hot Hungarian peppers
- Red Hungarian paprika powder
- Salt
- Water
- Butter
- Breadrolls.

Peel the onions and slice them. Do the same with the potatoes. Cut the green peppers.

Throw some butter in the pot, and let it melt. Then throw all the onions on it, and let it fry. Sometimes give it a stir, so it won't burn. It's not a problem if it gets a little bit burnt, like, turning brownish, but be careful, it can burn easily. Sometimes you might have to remove it from the fire, and let it cool down.

When the onion is turning glassy, throw the sliced peppers on them, add salt, paprika powder, and blend it throughly. Afterwards, add the potatoes, and fill it up with water so it covers the entire thing.

Let the water boil, till the potatoes get cooked. Sometimes add some more water, as it will vaporize fast. If too much is gone, again add some water and paprika powder. Sometimes you should taste it to know how much extra spice it needs. Stir regularly, but not too often.

When it's finished, remove the pot from the fire, and serve it hot. Always add bread!

This is the recipe I used, but there are several different versions of the same food. The most important is to use real Hungarian paprika, or it won't be tasty, just feel like boiled potatoes with onions. Also, the usage of Hungarian onions from Mako is recommended, it is a world famous species, with the highest sugar content and the longest preservability. But the onions are not that important, any onions will do.

The "real" paprikaskrumpli - which I don't cook, as being a vegetarian - is cooked on pig fat instead of butter, and contains some little ham and/or sausages. Sometimes they also add slices of frankfurters, but that's stupid. You can also try using hing - asafoetida powder - instead of onions, to have a really unique Indian-style vegetarian food.

I can also recommend putting some sour cream on the top when serving. Some mild grated cheese can also work.
added on the 2004-04-17 18:17:01 by tomcat tomcat
Hehe, i have to try that sometime myself.. i even helped preparing it at breakpoint. It looked good, and it must have been good too since i didnt even get to taste any of it, i disappeared for a short moment and when i got back it was all gone. :)

.. i wonder if i can get hungarian paprikas somewhere here in sweden or if i don't, do you think normal green peppers will work too?
added on the 2004-04-17 18:28:27 by a_lee_n a_lee_n
Well, in fact any hot green pepper will do, but I prefer Hungarian breeds. The essential part is the red paprika powder. It can not be replaced with things like chili powder.
added on the 2004-04-17 20:05:01 by tomcat tomcat
Heh.. I also peeled a few potatos.. but didn't taste it.. damn... perhaps we can find a cooking pot at react =)
added on the 2004-04-17 23:15:29 by aMUSiC aMUSiC
yummy! me likes
added on the 2004-04-17 23:57:08 by ph0x ph0x
I still have my pot, and perhaps can bring it along. However, that's a bit small for an entire demoparty, but still can do for 20-25 persons.
added on the 2004-04-18 00:27:13 by tomcat tomcat
tomcat,what is your newest destination? :)
added on the 2004-04-18 13:00:53 by ph0x ph0x
tomcat needs a column in PAiN where he can put some nice receipes... btw, i would have loved to taste it as well, but some sceners were like wolves and ate all during my absence :)
added on the 2004-04-18 14:52:24 by Maali Maali
Hm, i missed the cooking action. Any pictures of this cooking session around? Url please :)
added on the 2004-04-18 15:12:31 by Fzool Fzool
mission completed - thanks tomcat =)

(next time i'll try using real hungarian stuff, as i had to use german paprikas here)
added on the 2004-04-18 19:37:48 by dalezr dalezr
Boah Tomcat. Big Thx. I will try that out at home.

Scamp should hire Tomcat for foodsupport on next BP instead of those lame Baquette selling thiefes.
added on the 2004-04-18 21:13:42 by elend elend
hol a huuuus? :)
added on the 2004-04-18 22:01:42 by teo teo
Sorry, I couldn't resist, so here it is:

"Borecole and Unoxworst for 40 people"


10kg potatoes (These *must* be DUTCH potatoes or the result will taste like shit)

6kg pan-ready borecole (It's *vital* to use DUTCH borecole or else it will taste like something else)

250g butter (This *has* to be DUTCH butter, the rest also tastes like butter but it's not DUTCH)

Salt (For the best experience you should dig up your own in Boekelo, but any other DUTCH salt will be OK too)

Pepper (OK we import all our pepper. But at least make sure it has a DUTCH label will ya?)

Vinegar (Naturally this *must* be DUTCH vinegar, honestly I have no idea why but it sounds so good)

20 Unox saucages (250g each) (You won't be able to find non-DUTCH ones, HA! Except if you live in Belgium ofcourse)


Peel, wash and chop the potatoes.

Put borecole in pan on top of the potatoes.

Add 2.5liters of water and 10 tablespoons salt.

Boil borecole and potatoes on medium fire.

After boiling point is reached, allow 15 minutes for borecole to 'settle in'.

Take Unox saucages from the packaging and put them on the mixture.

Boil 15 more minutes in closed pan.

Take Unox saucages from the pan and store them under the lid (to keep them warm).

Pour superfluous fluids from the boiling pan into separate bowl.

Mash and mix the potatoes and borecole thoroughly while adding butter and vinegar.

Add boiling fluids if necessary to moisten the mixture slightly.

Keep mixing with large spoon for a few more minutes.

Served in 40 portions with half an Unox saucage each.

Add pepper, salt and vinegar to match taste.
added on the 2004-04-20 00:07:06 by havoc havoc
Uh yeah, and then you got lots of suprisingly unspectacular typical dutch food. Better try a small amount before going for the full scale :)
added on the 2004-04-20 00:36:42 by Stelthzje Stelthzje
Hey, I am not against cooking for the entire Breakpoint if there's a pot that's huge enough. There's no limit, as long as someone peels those potatoes.
added on the 2004-04-20 02:53:53 by tomcat tomcat
You are still thinking in terms of 'enough people' when it comes to 'potato peeling'? In that case, may I present the Hungarian army with the "latest" in Dutch potato peeling technology (500kg/hour!):
BB Image
added on the 2004-04-20 07:44:03 by havoc havoc
jaaaaaaaaaaaaaaaaaaa boerenkool ownage! havoc rewlz! :) hmm.. maar boter in de boerenkool? :P
added on the 2004-04-20 11:09:59 by Maali Maali
i agree with havoc, if you use non-dutch ingredients it will taste like shit!
added on the 2004-04-20 11:30:43 by okkie okkie
Maali, usually I'd recommend "lekker vette jus" ofcourse. But you don't get that from Unox sausages or at parties, so that's why the butter is necessary. :)
added on the 2004-04-20 11:43:44 by havoc havoc
If it ain't DUTCH it ain't MUCH
added on the 2004-04-20 11:44:44 by havoc havoc
Hm, the Hungarians still peel with knives. Aren't we a bit behind for this EU thing?
added on the 2004-04-20 12:07:54 by tomcat tomcat
Yes you are, but you have paprikas and the other half of the porn industry, so there's no reason to complain. :)
added on the 2004-04-20 13:08:21 by havoc havoc
haha.. tomcat looks at the peelermachine and thinks 'that darned technology!' :D
added on the 2004-04-20 13:14:35 by okkie okkie
i'm actually pretty happy that i dont have to use an industrial peeling machine when i want to make some potatoes for dinner...
added on the 2004-04-20 13:20:46 by Gargaj Gargaj
but gargaj! it makes such a soothing sound when it peels..

RRRRRRRRRRRRRRRROOOOAAARRRRR!!!!
added on the 2004-04-20 13:28:26 by okkie okkie

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