Fiery Puszta Pot (Feuriger Puszta-Topf)

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Fiery Puszta Pot (Feuriger Puszta-Topf)

A creamy and mildly spicy vegetable stew inspired by Oma’s kitchen — packed with cauliflower, green beans, mushrooms, and paprika, finished with apple, dill, and sour cream for a comforting German-Hungarian flavour.

Course Main Course, Vegetarian

Cuisine German, Hungarian inspired

Keyword vegetable stew, German recipe, Hungarian style, paprika, vegetarian, comfort food, Oma’s kitchen, sour cream, cauliflower, green beans

Total Time 55

Servings

Calories 300kcal

Ingredients

500 g cauliflower
100 g green beans
½ l vegetable broth
1 large onion
3 tomatoes
150 g small mushrooms button mushrooms or similar
1 tbsp lemon juice
50 g butter
2 tbsp flour
2 tsp mild paprika powder
1 tart apple e.g. Boskoop
1 large bunch fresh dill
200 g sour cream
salt and pepper to taste

Instructions

Prepare the vegetables:

Clean the cauliflower, divide into florets, and wash. Trim the ends from the green beans, string them if necessary, cut into short pieces, and wash. Bring the vegetable broth to a boil and blanch the cauliflower and beans for about 5 minutes. Drain, keeping the broth.

Chop and prep:

Peel and finely dice the onion. Blanch the tomatoes, remove their skins and stems, and cut into wedges. Clean the mushrooms, wipe them dry with kitchen paper, and drizzle with lemon juice.

Make the base sauce:

Melt the butter in a pot. Add the diced onion and cook until translucent. Stir in the flour and cook briefly while stirring constantly. Gradually whisk in the reserved broth to form a smooth sauce.

Combine and simmer:

Add the vegetables, mushrooms, and paprika powder. Bring to a gentle boil, cover, and simmer over low heat for 15 minutes.

Finish and season:

Peel and core the apple, then cut into small cubes. Wash and finely chop the dill. Stir apple, dill, and sour cream into the stew and season with salt and pepper. Serve hot.

Notes

Grandma’s Tip

Oma often served this vegetable stew for supper with thick slices of farmhouse bread spread with spicy cheese and dusted with sweet or hot paprika powder. At lunchtime, she sometimes added small pieces of fried meat for extra flavour.

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