A traditional Hungarian dish. Goulash without beef? Many Hungarians would probably shake their heads at this thought. The origin of this dish, comes from the south of Hungary, where the cattle herders (Gulyás) would conjure a dish from a pot over the campfire.
I love the family dishes of my Hungarian ancestors, and I do not want to miss carrying on, at least a small piece of this rich flavor – without the meat.
Momos recipe for Hungarian (meatless) goulash soup for 4 people:
Gulash soup
| 100g | Soja Schnetzel (from Veganz, available at coop) |
| 1 | vegetable onion |
| 1-2 | cloves of garlic |
| 3 tbsp | sunflower oil |
| salt | |
| 1 tbsp | paprika powder, sweet |
| 1 teaspoon | paprika, hot |
| 1 tbsp | tomato paste |
| 1 | tomato, peeled and quartered |
| 1 | small strip of peppers (cecei or yellow peppers) |
| ½ teaspoon | caraway |
| 1.5 liters | water |
| 300 g | potatoes |
| 4 | carrots |
| 1 | parsley root |
| 2 | parsley sprigs, smooth-leaved |
- Finely chop the onion.
- Heat sunflower oil in a large saucepan. Add the onion and fry for about 2 minutes while turning. Fry the soy Schnetzel in it shortly. Sprinkle with the paprika powder, turn the whole with the wooden spoon and important: quickly deglaze it with water.
- Now add the tomato paste with the closed sieve (with cumin and the whole clove of garlic), the peeled tomato, the strip of paprika and the parsley leaves and cook. Salt it.
- In the meantime peel the potatoes, carrots and parsley root and cut into bite-sized pieces. Then stir in Hungarian goulash soup and simmer for at least 45 minutes, until the soy schnitzel is soaked with goulash flavor. Season again with salt.
Tip: eat it the day after, with a piece of bread to dunk the sauce, it tastes best!
Secret ingredients 😉
