Alissa Timoshkina's Hungarian Mushroom Paprikash Stew · Rach Pilston
Alissa Timoshkina’s second book, Kapusta, takes us on a journey across Eastern Europe, celebrating the humble vegetables that have shaped her cooking. With storytelling at it’s heart, it’s full of warm and inviting recipes, including this classic Hungarian Mushroom Paprikash Stew.
From Alissa: ‘While pörkölt is a rich stew of beef in a smoky tomato sauce, a paprikash stew is thickened with sour cream, richly spiced with smoked paprika and always served with a side of noodles, potatoes or galuska dumplings. Most commonly made with chicken, here is an equally popular vegetarian alternative using mushrooms. The flavour of paprika is essential to this dish, just as it is to so many dishes of the Hungarian repertoire. It is astonishing to think that paprika was only introduced to Hungary with the Ottoman occupation in the 16th century and not used in cooking until the 1800s.’