In the times of the Polish People’s Republic, this addition appeared on the table not only during breakfasts and dinners, but also during parties. It is extremely distinctive, and many people remember its characteristic taste to this day. Therefore, it is worth preparing it yourself at home to be able to enjoy this delicacy again, but in an improved version.
In the Polish People’s Republic, the famous Szczecin paprykarz reigned supreme on the tables. This is a unique additive, with a characteristic color, smell and taste. Sold in cans, today it is a childhood memory for many people. If we want to enjoy this tasty addition again, we can prepare it ourselves at home.
It’s worth doing because paprikash provides carbohydrates from rice, as well as protein from fish and fat from vegetable oil, which guarantees a quick feeling of satiety. Of course, the protein content in paprikash depends on the type of fish we add.
However, we must remember that the amount of fiber in this delicacy is relatively small, so it cannot replace a full meal. However, it can be a good complement to a sandwich or salad. Especially if we do not choose paprikash from the store, but prepare it ourselves at home.
If you want to prepare your own Szczecin paprykarz, just follow a few simple steps. Let’s start with preparing ingredients that are enough to make two jars of homemade paprikash:
- 1 onion,
- 1 smoked mackerel weighing about 200-250 g,
- 100 g long grain rice,
- 2 carrots,
- 150 ml of water,
- 1 teaspoon of sugar,
- 1 jar of tomato concentrate 30%,
- 2 rapeseed oil,
- 1 teaspoon of dried garlic,
- 1 teaspoon of hot red pepper,
- 1 teaspoon of smoked paprika,
- 2 bay leaves,
- sun,
- pepper.
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The first step is to cook the rice according to the instructions on the package. Then peel the mackerel and shred the meat with a fork. Cut the onion into small cubes, and peel the carrot, wash it and grate it on a large grater.
The next step is to heat the oil and fry the onion. Add the grated carrot and bay leaves and fry for a few minutes, stirring constantly. Add tomato paste and water, mix everything and season with spices and sugar. Cover the pan and simmer until the carrot is soft. Add cooked rice and mackerel. Mix everything and put into jars. Paprikash will stay fresh for several days if placed in the refrigerator.
