👩🍳 Instructions:
1. Make the meatballs:
Mix ground meat, onion, garlic, egg, breadcrumbs, paprika, salt, and pepper. Form into small balls (about 3–4 cm / 1.5 inches wide). Set aside.
2. Start the pottage:
Heat oil or lard in a large pot. Sauté chopped onion until soft and translucent.
Remove from heat, stir in paprika, then immediately add diced potatoes and return to heat.
Add salt, pepper, and caraway seeds (if using), and pour in enough water or broth just to cover the potatoes.
Bring to a gentle boil.
3. Add the meatballs:
Gently lower meatballs into the simmering pot. Do not stir for the first 5–10 minutes to avoid breaking them.
Simmer uncovered for about 30–35 minutes, until potatoes and meatballs are tender and the sauce has thickened slightly.
4. Optional finish:
Stir in sour cream for a creamier texture. Taste and adjust seasoning.
🍽️ To Serve:
- Garnish with fresh parsley
- Serve with crusty bread, or a dollop of extra sour cream
Would you like a spicy Csípős version, a vegetarian twist, or a video guide for this dish? I can help!