I always add at least one tablespoon of hot paprika to the Hungarian sweet paprika. Other than that, there’s dried marjoram, freshly ground caraway seeds, chopped garlic which is optional but necessary for me as is tomato paste, the umami bomb. Also, secretly, I always put in a not so classic bay leaf and freshly ground pepper. A fairly traditional addition, on the other hand, is some acidity to counterbalance the sweetness of the onions, either in the form of vinegar or even better, lemon juice, or lemon rind as they are said to do at Vienna’s grand Hotel Sacher.

I always add at least one tablespoon of hot paprika to the Hungarian sweet paprika. Other than that, there's dried marjoram, freshly ground caraway seeds, chopped garlic which is optional but necessary for me as is tomato paste, the umami bomb. Also, secretly, I always put in a not so classic bay leaf and freshly ground pepper. A fairly traditional addition, on the other hand, is some acidity to counterbalance the sweetness of the onions, either in the form of vinegar or even better, lemon juice, or lemon rind as they are said to do at Vienna's grand Hotel Sacher.

I always add at least one tablespoon of hot paprika to the Hungarian sweet paprika. Other than that, there’s dried marjoram, freshly ground caraway seeds, chopped garlic which is optional but necessary for me as is tomato paste, the umami bomb. Also, secretly, I always put in a not so classic bay leaf and freshly ground pepper. A fairly traditional addition, on the other hand, is some acidity to counterbalance the sweetness of the onions, either in the form of vinegar or even better, lemon juice, or lemon rind as they are said to do at Vienna’s grand Hotel Sacher.

Nino Loss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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