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Paprika is one of the most ubiquitous spices known round the world, and for most folks, that means Spanish paprika. But when you're cooking eastern European dishes, the paprika often takes the starring role and it has to be from Hungary. And if you are making Paprikash, there is no other choice. This blend stars sweet Hungarian paprika from a certified organic farm in the Szeged region, along with just enough marjoram, white pepper, kosher sea salt, caraway, and just a pinch of hot red pepper.

Paprikash is every Hungarian family’s most beloved and personal recipe. The “classic” dish varies from region to region with or without peppers, tomatoes, hot chili; even the sour cream is optional. The only constants are the tender juicy chicken (on or off the bone), butter, onions and Hungarian (not Spanish!) paprika.

Use this blend when you’re seasoning the meat filling for stuffed cabbage or peppers. Use a little more when you make the tomato sauce for topping the cabbages.

Liven up your next batch of cabbage soup by adding a little (or a lot) to the softened onions and butter before adding the stock and remaining veggies. You will see and taste the difference great paprika makes. Whether its paprikash, goulash (beef soup), porkolt (braised meat stew), tokany (beef ragout), lecso (stewed tomatoes and peppers), jokai (bean soup), or fasirt (meat patty) this blend brings classic Hungarian flavor to all your favorite comfort foods.


Hungarian Chicken Paprikash
~Serves 3-4 , generously~

1 whole chicken, cut up into serving pieces (try splitting each breast in half for more pieces and even cooking)
2 Tbsp KASH®, divided
2 Tbsp flour or cornstarch (optional)
1 Tbsp cooking oil
2 Tbsp butter
1 large or 2 medium yellow cooking onions, sliced
2-3 Hungarian peppers, sliced (optional but tasty)
1-2 tomatoes, chopped (also optional)
1 cup chicken stock
½ cup sour cream
Egg noodles, spaetzle, rice, or potatoes

1. Season chicken generously with KASH® and then coat with flour or cornstarch to keep chicken juicy and protect spices from burning. It’s an optional step and not necessarily traditional, but really makes a difference in taste and texture.
2. Heat oil and butter in a large Dutch over or deep skillet. Brown chicken pieces on both sides and remove from pan.
3. Add onions to pan and cook on medium low until soft and translucent, but not browned. If your adding more veg in the way of the peppers and tomato, add them now and cook about a minute or two. Stir in chicken stock, nestle chicken pieces back in, cover, and cook on medium low until tender, about 45 mins to an hour.
4. In the meantime, cook whatever starch you’re using and pour onto a serving platter. When chicken is done, place on top of noodles, rice, or potatoes. Stir sour cream and remaining KASH together, and stir into onion mixture, blending well. Taste, and add salt or pepper if desired. Pour sauce over chicken and serve hot.

Unstuffed Cabbage
~serves a crowd~

2 Tbsp oil or butter
1 medium onion, chopped, separated
4 cloves garlic, separated
28 oz can tomatoes
1 Tbsp KASH
2 tsp sugar
2 Tbsp vinegar (anything but balsamic)
1 lb ground meat
1 egg, slightly beaten
1 slice rye bread, crumbled (a food processor will make short work of this)
2-3 Tbsp milk
1 Tbsp KASH
1 small head cabbage, shredded
2 Tbsp Olive Oil
To serve:
Mashed potatoes or buttered noodles, fresh chopped parsley, sour cream

1. Preheat the oven to 350 degrees and get the sauce going: heat oil or butter or a combination in a medium saucepan over medium heat. Stir in half the onion and garlic and cook until onion is soft but not brown. Add KASH and stir for a minute or so. Pour in tomatoes, sugar and vinegar and let the sauce simmer away while you prep the cabbage and meat mixture.
2. In a mixing bowl, blend the ground meat (any combination of beef, pork, and/or turkey/chicken will do) with 1 large egg, the remaining onion and garlic, breadcrumbs, milk, and KASH. Mix to break up the meat and distribute everything evenly.
3. Place cabbage in a microwave proof bowl with a tablespoon of water, cover, and cook on high 4 - 5 minutes to give the cabbage a head start.
4. Brush a large baking dish with olive oil and distribute cabbage evenly. Scoop out meat mixture and roll into uniform sized balls and nestle into cabbage.
5. Pour tomato sauce over everything, cover, and bake 60-75 minutes until cabbage is tender, meatballs are cooked through, and sauce is bubbling.
Serve over mashed potatoes or buttered noodles, dollop with sour cream, and sprinkle with fresh herbs.