I got a request to veganize one of the most popular Hungarian recipes – a Goulash soup. And because I like challenges a lot I have agreed to do it 🙂 First I thought that it will be very tricky to create goulash without meat as that is actually adding a lot of flavour to the soup. But today I know that this is not true anymore. In my opinion (sorry my Hungarian omnivore friends 🙂 ) goulash is actually all about red paprika and the correct way of cooking it. And the meat is not needed at all. So in case you want to find out how to cook a perfect Goulash soup without meat then check out the recipe below. I am looking forward to seeing your opinions and creations. Just use #tasteisyours in your posts 🙂 Ciao or in this case “Sziasztok” in Hungarian 🙂
Goulash soup – a classic veganized
Goulash soup – a classic veganized
Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: HungarianDifficulty: Easy4
servings25
minutes25
minutesKeep the screen of your device on
Ingredients
500g of potatoes, peeled and cut into bigger squares
1 red bell pepper, deseed and cut into bigger pieces
1 big or 2 medium-size red onions, chopped finely
One medium-size carrot, peeled and sliced
1 parsley root, peeled and sliced
1 celery root, peeled and cut into cubes
2 tomatoes, quartered
bunch of fresh parsley, finely chopped
1 1/2 tablespoon of good quality red paprika powder
salt & pepper
2 tablespoons of vegetable oil
1,5 L vegetable bullion
1 teaspoon of cumin seeds
2/3 teaspoon of dried thyme (not the powder)
Directions
- Prepare a bigger pot and heat up 2 tablespoons of the oil. Add the chopped red onion and roast for about 5-7 minutes, or until golden.
- Take down the pot from the heat, wait about 15 seconds and add the red paprika powder, mix well. *Important note – if you add the paprika to the onions on the high heat it will burn and get bitter. And that’s game over for your goulash. So be careful here.
- Put the pot back to the heat. Add the red bell pepper and the tomatoes. Mix well and roast for about 5 minutes.
- Add the carrots, parsley and celery root and roast for 2-3 minutes. Then add 0,5 L of the vegetable bouillon, thyme and cumin seeds. Cover with lid and cook until the vegetables will start to be soft.
- Add the leftover vegetable bullion, potatoes, chopped parsley leaves, cover with the lid and cook for 20 minutes. Or until the potatoes will be slightly overdone.
- Serve with bread. In case you want more colors you can garnish the Goulash with chopped parsley leaves on top.
- Enjoy 🙂
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23 comments
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