Krumplifőzelék — potatoes with sour cream and lemon
Tender potatoes in a bay, sweet paprika and lemon sauce.
Active time25 min
Cooking30 min
Total45 min
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Ingredients
- 3 bay leaves
- 2 garlic cloves
- 1 onion
- 1330 g raw potatoes
- 2 tbsp butter
- three quarters of a cup of sour cream
- 2 cups of water
- 1 tbsp wheat flour
- 2 tbsp sunflower oil
- 2 tbsp lemon juice
- 1 tsp Hungarian sweet paprika
- 3 pinches of ground black pepper
- 1 tsp salt
Preparation
Peel and dice the potatoes. Peel and chop the onion and garlic.
2 garlic cloves1 onion1330 g raw potatoes- knife
- chopping board
- peeler
Heat the oil in a saucepan. Soften the onion over medium heat for 7 min, then stir in the garlic for 1 min.
2 tbsp sunflower oil- saucepan
- spoon
Add potatoes, salt, pepper, bay, paprika and water. Cover and simmer for about 20 min, until the potatoes are tender and hold their shape.
3 bay leaves2 cups of water1 tsp Hungarian sweet paprika3 pinches of ground black pepper1 tsp salt- saucepan with lid
- spoon
Mix sour cream and flour in a bowl. Stir into the potatoes and simmer for 2 min, stirring. Remove from the heat and stir in butter and lemon juice. Remove the bay leaves and serve hot.
2 tbsp butterthree quarters of a cup of sour cream1 tbsp wheat flour2 tbsp lemon juice- small bowl
- whisk
- saucepan
- spoon
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration