Paprikaš is more than just a dish—it’s a piece of home for those from Bačka and Vojvodina. This hearty meal of potatoes, sausage, and paprika combines simple ingredients with big flavors. Adding fluffy homemade dumplings makes it even more comforting. Paprikaš is a quintessential dish of Vojvodina, celebrated for its rich flavors and comforting simplicity. This versatile meal is a staple across the region, showcasing the culinary diversity of its people. In our family, we use homemade sausage, known as kulen, which recipe comes from my hometown, Bački Petrovac, located in Bačka, Vojvodina. While potato paprikaš is a beloved classic, the dish can be prepared with a variety of proteins, such as chicken, fish, pork, or beef, each adding its unique flavor to the dish. The key ingredient that ties every version together is the vibrant red paprika, which gives the dish its signature color and deep taste. Whether hearty and meaty or a simple vegetarian delight, paprikaš is a true taste of Vojvodina’s rich culinary tradition. Let’s walk through this classic recipe with a slight tweak for the perfect preparation.
Ingredients
For the Paprikaš:
- 1.5 kg potatoes, peeled and cut into larger slices (e.g., Russet)
- 1 large onion, finely chopped
- 2 tablespoons lard (or oil if preferred)
- 500 g smoked homemade sausage, sliced (or more if desired)
- 2 teaspoons salt (to taste)
- ½ teaspoon white pepper
- 2 tablespoons ground red paprika (sweet or hot, based on preference)
For the Dumplings:
- 2 eggs
- 4 tablespoons cold water
- 75 g flour (adjust as needed for consistency)
Instructions
Prepare the Ingredients:
- Potatoes: Peel 1.5 kg of potatoes and cut them into large slices.
- Onion: Peel and finely dice one large onion.
- Sausage: Slice 500 g of smoked sausage into thick rounds. If your sausage has a plastic casing, be sure to remove it before slicing.
1. Start with Onions and Potatoes:
In a large pot, heat the lard over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes.
Add the sliced potatoes to the pot and stir well, letting them cook for about 5 minutes. This step allows the potatoes to absorb the flavors from the onions.
2. Add Paprika and Water:
Sprinkle the ground paprika over the potatoes, stirring quickly to coat them evenly. Be careful not to burn the paprika. Immediately pour enough water to cover the potatoes.
3. Add Sausage and Seasonings:
Add the smoked sausage slices to the pot, along with salt and white pepper. Stir everything gently, then bring the mixture to a boil.
4. Simmer:
Reduce the heat to low, cover, and let the Paprikaš simmer for 30–45 minutes, depending on the type of potatoes. For example, Russet potatoes typically take about 45 minutes. Stir occasionally to prevent sticking.
5. Prepare the Dumplings (Optional):
While the Paprikaš is simmering, prepare the dumplings:
- Crack the eggs into a bowl and add 4 tablespoons of cold water (2 per egg).
- Gradually mix in the flour, stirring until you have a thick batter that’s easy to scoop.
Using a teaspoon, wet your spoon in the paprikas and drop small portions of the batter directly into the simmering pot. Let them cook for about 5 minutes, or until they float to the surface and are firm.
6. Final Touches and Serve:
Check the potatoes for doneness by piercing them with a fork. Once tender, remove the pot from heat and let it sit for a few minutes. Serve hot with a slice of crusty bread to soak up the flavorful broth and also I like to have it with green salad with simple oil and vinegar dressing or with pickled beets and pickles.
A Note on Ingredients
The choice of potato matters—Russets hold their shape and become wonderfully creamy in this dish. If you use another variety, adjust cooking times accordingly.
Why You’ll Love This Dish
Paprikaš is the perfect marriage of smoky sausage, rich paprika broth, and tender potatoes. The optional dumplings add a soft, pillowy texture that makes every bite irresistible. It’s a meal rooted in Vojvodina tradition, bringing the warmth of home to your table.
Try it today, and experience the magic of this beloved dish. And please let me know if you do down in the comments.
Happy Cooking
Sonja
Life with sonja 
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